Ulundu kozhukattai recipe
Ulundu kozhukattai recipe. A salty and savory traditional kozhukattai/dumplings made with rice flour and urad dal filling.
I make various versions of Kozhukattai on the day of Vinayaga Chathurthi. Gj is fond of kara pidi kozhukattai and this ulundu kozhukattai, whereas I am fond of sweet pidi kozhukattai and modak / modhagam. What you guessed is right. Gj likes snacks that are salt and savory and I like anything that has sweet flavor in it.
This year, I wanted to post few kozhukattai recipes but had other errands to be done by this month-end so could not do it. I made ulundu kozhukattai for pooja last week and finally posting it here.
Beginners may find it little difficult to fold or shape the kozhukattai but don’t worry. You will get it by practice. I would not call myself as an expert in shaping up kozhukattai, but believe me, I got it only on my third attempt. If you are not able to shape it like the below pictures, then shape it like a ball like how I did for my kara pidi kozhukattai post.
Hope you all like my ulundu kozhukattai. Enjoy!
How to make ulundu kozhukattai:
1. Soak urad dal for about 45 minutes. Drain water and then grind urad dal along with green chillies coarsely. Just run the mixer for 5 to 10 seconds to make it coarse. Then steam the urad dal mixture for ten minutes. I used idli cooker to steam the urad dal mixture. When it has cooled down, crumble the steamed urad dal mixture using your fingers. Set it aside.
2. Meantime, bring water to a rolling boil and add salt and sesame oil. Now add the rice flour little by little and simmer the flame. Stir well continuously to form a smooth and solid dough. There should not be any lumps. Switch off and keep it covered for five minutes to prevent it from drying.
3.Now, heat sesame oil and let the mustard seeds splutter. Then add curry leaves, asafoetida and turmeric powder.Once urad dal turns golden brown, add the crumbled urad dal mixture and salt.
4. Stir well and then add the grated coconut. Switch off. Now your inner stuffing is ready.
5. Once the rice flour dough is warm enough to handle, knead well to form a smooth dough. The dough should be non-sticky.Grease your hand with sesame oil and make lemon-sized balls. Then flatten it nicely and shape it like a cup.
6. Then place a teaspoon of urad dal stuffing. Seal the edges gently. Repeat the same procedure for the rest of the dough.
7.Steam for ten minutes in a greased idli plate. Once the kozhukattais are done, you will see the outer layer of kozhukattai having a shiny texture.
Now, ulundu kozhukattai is ready!
- Make sure you grind the urad dal mixture coarsely and not like a paste.
- Keep the dough covered to prevent it from drying until you finish making the kozhukattais.
- Grease you hand with oil every time when you make kozhukattai.
- The leftover urad dal mixture can be used for making ammini kozhukattai.