A Plate of Kolcata
I had last eaten Kolcata several years ago at a neighbors home. When a reader asked me for the recipe, I had to consult friends and recipe books.
I came across a few versions and some were laborious, beginning with boiling rice, then cooling, then grinding. A few friends suggested just using Rice Flour.
The method of making this dish also varied, with most people steaming the dough, others microwaving and some baking. Then, some steamed the dough & then made the shapes and others did it vice versa. There were also instructions to lightly cook the rice flour, which is what I did. At the end, mine was an off white color.
My friend, Dhanum Pillay, who went to great lengths to get me a recipe said that there should be no need to braise the flour, as the steaming would cook the rice flour. She felt sure that, that method would get the Kolcatas to be white in color.
So that is how I will do it the next time
Having taken the basic information, I created these Kolcatas, that Dhanum declared to be, tasty. So here is the recipe.
Just steamed Kolcata dough
Kolcata about to be steamed
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