Easy Coconut-Jaggery Steamed Dumplings (Sihi Kadubu) Recipe

Updated on February 12, 2019
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 dumplings (sihi kadubu)

Coconut-Jaggery Steamed Desserts

It's normal for people with a sweet tooth to crave sugar—that is, after all, what having a sweet tooth means! However, as sugary treats are not considered to be particularly healthy, many people choose desserts that are sweetened with jaggery. Jaggery is a type of sugar that comes from the sugar cane plant. Eating jaggery in moderate quantities can actually have beneficial health effects. Additionally, sweets made with jaggery taste better than those made with sugar (in my opinion).

I made these dumplings with jaggery. To make them, you have to prepare a moderately thick rice batter for the wrappers. The stuffing is made of grated coconut and jaggery powder mixture. After making both the wrappers and the stuffing, you pour the batter into the greased idli moulds, drop some coconut-jaggery mix in the center, and then steam-cook for 15 minutes.

You can also make these dumplings in banana leaves, which gives them a very nice aroma. If you use banana leaves, you need to heat them first in order to make them flexible enough to fold. The banana-leaf method is illustrated below.

Enjoy these sweet idlis for breakfast or a between-meal snack. You don't need to serve any side dishes with this treat.

Now, let me share the detailed recipe.

5 stars for Coconut-Jaggery Steamed Dumplings (Sihi Kadubu)

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 (only if you use unsalted jaggery)
  • 1/2 tsp ghee, for greasing the idli moulds

Instructions

  1. Pulse the grated coconut in a mixer to make the chunks uniform. Heat a deep-bottomed pan. Add powdered jaggery and 2 tablespoons of water. Add coconut and mix.
  2. Over a low fire, boil the mixture for 4-5. If the jaggery is unsalted, you can add a little salt at this stage. Stir constantly until the mixture becomes thick or semi-solid. Turn off the heat. Set aside.
  3. Wash rice and soak 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. Meanwhile, heat the steamer or cooker. Grease the idli moulds with ghee or oil. Ghee gives a 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 a 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 with a banana leaf, as shown below.

Photo Tutorial

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 until it becomes dry and a little gummy.Step four: Grind soaked rice with a little coconut to make a smooth batter. Add water while grinding. Add salt to taste. This forms the outer covering (wrappers) 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 for 15 minutes over 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 until it becomes dry and a little gummy.
Step three: Stir-cook until it becomes dry and a little gummy.
Step four: Grind soaked rice with a little coconut to make a smooth batter. Add water while grinding. Add salt to taste. This forms the outer covering (wrappers) for the dumplings.
Step four: Grind soaked rice with a little coconut to make a smooth batter. Add water while grinding. Add salt to taste. This forms the outer covering (wrappers) 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 for 15 minutes over 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 for 15 minutes over 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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