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Love is in my Tummy

Plant-based flavor

May 10, 2017 By Tina Dawson 14 Comments

Vegan Coconut Kozhukattai Bread Rolls

This Vegan Coconut Jaggery Kozhukattai Bread Rolls is inspired by the traditional South Indian dessert, Modak or Modhakam. This Vegan Coconut Jaggery Kozhukattai Bread Rolls is inspired by the traditional South Indian specialty dessert, Modak or Modhakam.

If you aren’t an Indian (in particular a South Indian) chances are you’ve never even heard of the Kozhukattai. Reserved for special occasions, it’s a rice flour dumpling that is stuffed with a savory or sweet filling and steamed to perfection. Kinda like this Japanese Kinako Dango, but there’s no elaborate shaping involved there.

But as with any dumpling, you’ve got to fold them by hand (although there are mechanized contraptions in the market today that help speed the process) and it’s an arduous task that requires skill, patience and time.

I make these dumplings at least once a year, but as much as I LOVE it, shaping the dumpling kinda ruins the fun for me, since I gotta do it alone and my husband wouldn’t come near this task with a ten foot pole.

So I figured – I love the filling, and if I could bake it into a bread (baking is now second nature to me), then I get to enjoy the taste more than just once a year! And that is what sparked this VEGAN Coconut + Jaggery filled Kozhukattai Bread Rolls into being!

Traditionally we Indians use a lot of Jaggery in our cooking –  if you don’t know what it is, it’s an unrefined sugar with a lot of nutrients and particularly rich in Iron – it’s called ‘Superfood Sweetener’ for a reason. Find out more about Jaggery here.

While baking, the jaggery melted and formed a candy-like coating on the Kozhukattai Bread rolls, vaguely reminiscent of Kouign-Amann. So these rolls, are more crunchy and chewy than soft and buttery.

This Vegan Coconut Jaggery Kozhukattai Bread Rolls is inspired by the traditional South Indian specialty dessert, Modak or Modhakam.

Making this is just as easy as baking any other bread. You start off with flour, yeast, salt, sugar and water. I added a bit of Caramel flavored Almond milk Creamer just for the heck of it (and because I really love the taste), but feel free to just use milk instead.

The dough may feel a little sticky to handle (although that could have been mostly due to the creamer), so flour your work surface generously!

This Vegan Coconut Jaggery Kozhukattai Bread Rolls is inspired by the traditional South Indian specialty dessert, Modak or Modhakam.

If you need a more detailed tutorial on how to ‘roll’ your dough, check out my Garlic Pull Apart Bread. But the image below should give you the gist: spread the filling over the thinly rolled dough. It’s going to be sticky and a little messy, but spread it as best as you can.

Then you roll the dough into a long log. Cut the log into 6 equal pieces.

This Vegan Coconut Jaggery Kozhukattai Bread Rolls is inspired by the traditional South Indian specialty dessert, Modak or Modhakam.

Place each piece into an oiled muffin tin. Cover with cling film and let it rise one final time. Brush with more creamer/milk/egg wash. This will make sure you get that gorgeous browning as it bakes. But if it feels like too much of a hassle, just skip this step.

This Vegan Coconut Jaggery Kozhukattai Bread Rolls is inspired by the traditional South Indian specialty dessert, Modak or Modhakam.

And Bake! Just remember to remove the Kozhukattai Bread Rolls from the tin as soon as you take them out from the oven, otherwise the molten jaggery will solidify and stick to the tin. It’s best eaten warm, straight from the oven! Trust me!

This Vegan Coconut Jaggery Kozhukattai Bread Rolls is inspired by the traditional South Indian specialty dessert, Modak or Modhakam.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Coconut Jaggery Bread Rolls

Created by Tina Dawson on May 9, 2017

This Vegan Coconut Jaggery 'Kozhukattai' Bread Rolls is inspired by the traditional South Indian specialty dessert, Modak or Modhakam.

  • Prep Time:2h 30m
  • Cook Time:40m
  • Total Time:3h 10m
  • Serves: 3
  • Yield: 6

Ingredients

For the bread

  • 3/4 c all purpose flour + more for rolling
  • 1/2 tsp. instant yeast (1/4 tbsp active dry yeast)
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1 tbsp. almond creamer / milk
  • 1/4 c warm water

For the filling

  • 1/2 c grated fresh coconut
  • 1/2 c jaggery, grated
  • 2 cardamom pods, seeds powdered

Instructions

Make the dough

  1. In a bowl, combine flour, yeast, creamer /milk, salt and sugar. Stir in the warm water to make a dough, kneading for 5-10 minutes.
  2. Cover with a damp cloth or cling film and place in a warm spot for about an hour to proof and rise.

Make the filling

  1. Dissolve the jaggery with about 1 tsp of water over a low-medium heat. Stir in the coconut and let it reduce. You want it at a spreadable consistency, but not so watery that it soaks the bread.
  2. Remove from heat and stir in the cardamom powder.

Shape the rolls

  1. Sprinkle flour on a clean work surface and roll out the risen dough into a rectangle (roughly) about 1/4" thick.
  2. Spread the filling (if it's hardened, re-melt it over heat to spreadable consistency) all over and starting at one end, roll into a log.
  3. Divide the roll into 6 even pieces and place each piece into a greased muffin tin.

Final rise

  1. Cover with cling wrap or a damp cloth and let it proof again in a warm place until doubled.

Bake!

  1. Preheat oven to 350°F/180°C. Brush the tops and sides of the risen bread rolls with milk/egg wash (optional).
  2. Bake in the preheated oven at 350°F/180°C for 30 minutes until golden brown and crisp.
  3. Remove from the muffin tin immediately (while still hot), serve warm.
  • Print
This Vegan Coconut Jaggery 'Kozhukattai' Bread Rolls is inspired by the traditional South Indian specialty dessert, Modak or Modhakam.

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Filed Under: All Recipes, Cuisines, Desserts, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: bread, coconut, jaggery, kozhukattai, rolls, yeast

Previous Post: « Baked Masala Vada (Chickpea fritters)
Next Post: Vegan Dessert Samosas »

Reader Interactions

Comments

  1. Chitra says

    May 11, 2017 at 12:06 pm

    Came here looking for the masala vada, but what a pleasant surprise. I had these in their original version once and fell in love with them. Great work Tina.

    Reply
    • Tina Dawson says

      May 11, 2017 at 12:46 pm

      Thanks Chitra! I hope you found the Masala Vada though! A bunch of people tried it out and sent me pictures. 🙂

      Reply
  2. Kim | The Baking ChocolaTess says

    May 10, 2017 at 10:48 pm

    I’ll take a 6 pack! 🙂 Oh My Goodness, they look to die for Tina! Love learning about your culture!

    Reply
    • Tina Dawson says

      May 11, 2017 at 9:51 am

      Thank you so much Kim! I’ll send some over right away! 🙂

      Reply
  3. Marianne | Basil & Bubbly says

    May 10, 2017 at 11:04 am

    Swoon! These look SO amazing, and you’re right, I’m not familiar with the dumplings, but I bet I could make this bread!! YUM

    Reply
    • Tina Dawson says

      May 10, 2017 at 11:28 am

      Thanks so much Marianne! I hope you try it soon!

      Reply
  4. Beth @ Binky's Culinary Carnival says

    May 10, 2017 at 11:02 am

    Those look amazing! And what a lovely presentation and images! Just beautiful!

    Reply
    • Tina Dawson says

      May 10, 2017 at 11:28 am

      Thanks Beth!

      Reply
  5. Rebecca says

    May 10, 2017 at 11:00 am

    I’ve never heard of these! What a shame, they look divine! Totally want to make them now

    Reply
    • Tina Dawson says

      May 10, 2017 at 11:28 am

      Thanks Rebecca! Well, now you know, so have at it!

      Reply
  6. sue | theviewfromgreatisland says

    May 10, 2017 at 10:51 am

    Oh wow, these sound divine, the coconut and cardamom alone would make me want to devour them!

    Reply
    • Tina Dawson says

      May 10, 2017 at 11:28 am

      Thanks Sue! I think so too!

      Reply
  7. Janette@CulinaryGinger.com says

    May 10, 2017 at 10:35 am

    These rolls are fabulous and they look so tasty too. I would love to try them.

    Reply
    • Tina Dawson says

      May 10, 2017 at 11:29 am

      Thanks Janette! I hope you do!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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