Easy Coconut-Jaggery Steamed Dumplings or Sihi Kadubu Recipe

Updated on October 10, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Coconut-Jaggery Steamed Dumplings(Sihi Kadubu)

Coconut-Jaggery Steamed Desserts

It's normal for people with a sweet tooth to crave sugar sometimes--since that's what having a sweet tooth means! As sugary desserts are not considered to be good for you, people tend towards jaggery. Eating jaggery in moderate quantities can have beneficial health effects. Additionally, jaggery sweets taste better than the sweets made of sugar.

I made this recipe using jaggery. To make this, you have to prepare a moderately thick rice batter that will make the outer covering for the dumplings. The stuffing is made of a grated coconut and jaggery powder mixture. After making both these, you have to pour the batter into the greased idli moulds. Drop some coconut-jaggery mix in the center. Just tap the moulds to set the batter. Steam cook them for 15 minutes. Remove them once they become a bit cold. Your yummy coconut-jaggery desserts are ready! Eat 2-3 of them warm with a spoon of hot ghee on top. Enjoy the heavenly taste.

You can make them in banana leaves too. They taste better with the aroma of the leaf. Heat the leaf before using to make it flexible to fold. The banana-leaf method is illustrated below.

Use these sweet idlis for breakfast or in-between meals. You don't need any side dish for this.

Now, let me share the detailed recipe.

5 stars for Coconut Jaggery Dumplings

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 16 dumplings

Ingredients

  • 2 cups rice, washed and soaked in fresh water for 4-5 hours
  • 1 1/2 cup grated coconut, 1/4 cup for the batter, 1 1/4 cup for the stuffing
  • 1/2 cup powdered jaggery
  • 1/4 tsp salt, for the batter
  • 2 pinches salt, for the stuffing, if you use unsalted jaggery.
  • 1/2 tsp ghee, for greasing the idli moulds

Step-By-Step Instructions and Images for Making Coconut-Jaggery Steamed Desserts

  1. Pulse the grated coconut in a mixer just to make the chunks uniform. Heat a deep-bottomed pan. Add powdered jaggery and two tablespoons of water. Add coconut. Mix them.
  2. Let the mix boil for 4-5 minutes on low fire. If the jaggery is unsalted, you can add a little salt so it tastes better. Stir constantly till the mix becomes thick or semi-solid. Turn off the stove. Keep aside.
  3. Wash rice. soak it in fresh water for 3 hours. Grind it with some grated coconut to get a smooth paste. Add water to get a dosa batter consistency. Add salt to taste. Mix well.
  4. In the meanwhile, heat the steamer or cooker. Grease the idli moulds with ghee or oil. Ghee gives nice smell.
  5. Pour rice batter to cover 2/3 of each mould. Put 2 teaspoons of the stuffing in the center. Gently cover it with the batter using a spoon. Keep the mould stand inside the steamer. Cook for 15 minutes on medium-high heat. Turn off the stove.
  6. If you want to use a cooker, don't place the weight on the lid. Steam-cook them.
  7. Remove them from the mould when they become cold. Use spoon handle tip for this purpose.
  8. Serve 2-3 of these sweet dumplings, pouring a spoon of hot ghee on top. Eating them is just delightful. Enjoy!
  9. You can also make them on banana leaf as shown below.

Click thumbnail to view full-size
Step one: Pulse grated coconut to make uniform chunks.Step two: Boil coconut-jaggery mix adding some water.Step three: Stir-cook till it becomes dry and a little gummy.Step four: Grind soaked rice with very little coconut to make a smooth batter. Add water while grinding. Add salt to taste. This forms the outer covering for the dumplings.Step five: Pour the batter into the greased idli moulds. Drop 2 teaspoons of the coconut-jaggery mix in the center. Steam cook them for 15 minutes on a medium-high heat.Coconut-jaggery dumplings(sihi kadubu)The batter and the stuffing spread on a banana leaf for making the dumplings.Fold the leaf along with the raw dumpling.After steam-cooking for 15 minutes, turn off the stove. Remove the banana cover once they cool down a bit. These dumplings are very appetizing with the added aroma of the banana leaf.
Step one: Pulse grated coconut to make uniform chunks.
Step one: Pulse grated coconut to make uniform chunks.
Step two: Boil coconut-jaggery mix adding some water.
Step two: Boil coconut-jaggery mix adding some water.
Step three: Stir-cook till it becomes dry and a little gummy.
Step three: Stir-cook till it becomes dry and a little gummy.
Step four: Grind soaked rice with very little coconut to make a smooth batter. Add water while grinding. Add salt to taste. This forms the outer covering for the dumplings.
Step four: Grind soaked rice with very little coconut to make a smooth batter. Add water while grinding. Add salt to taste. This forms the outer covering for the dumplings.
Step five: Pour the batter into the greased idli moulds. Drop 2 teaspoons of the coconut-jaggery mix in the center. Steam cook them for 15 minutes on a medium-high heat.
Step five: Pour the batter into the greased idli moulds. Drop 2 teaspoons of the coconut-jaggery mix in the center. Steam cook them for 15 minutes on a medium-high heat.
Coconut-jaggery dumplings(sihi kadubu)
Coconut-jaggery dumplings(sihi kadubu)
The batter and the stuffing spread on a banana leaf for making the dumplings.
The batter and the stuffing spread on a banana leaf for making the dumplings.
Fold the leaf along with the raw dumpling.
Fold the leaf along with the raw dumpling.
After steam-cooking for 15 minutes, turn off the stove. Remove the banana cover once they cool down a bit. These dumplings are very appetizing with the added aroma of the banana leaf.
After steam-cooking for 15 minutes, turn off the stove. Remove the banana cover once they cool down a bit. These dumplings are very appetizing with the added aroma of the banana leaf.

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