Wednesday, September 12, 2012

ULUNDU KOZHUKATTAI | UPPU KOZHUKATTAI | GANESHA CHATHURTI RECIPES

  Recipe updated with video 

kozhukattai
The savory version of kozhukattai , which is made by stuffing urad dal poornam, made for ganesha chaturthi. Last year itself i wanted to post the recipe of ulundu kozhukattai, but somehow i couldn’t make it out. In my mom’s place she makes this savory version of kozhukattai more than the Modakam, where as in my in laws place every one likes Modakam a lot. Though making of kozhukattai is a bit time consuming i love to make it and of course to eat it too. Check out my ganesha chathurthi recipes



INGREDIENTS:(FOR POORNAM)[ YIELDS 14-15 KOZHUKATTAIS]
URAD DAL 1/4 CUP
TOOR DAL 1 TSP
RED CHILLI 2
SALT AS NEEDED
ASAFOETIDA A PINCH
OIL 1 TSP
MUSTARD SEEDS 1/4 TSP
CURRY LEAVES FEW
 FOR OUTER COVER:
RICE FLOUR|IDIYAPPAM FLOUR 1 CUP
SESAME OIL 1 TSP
SALT AS NEEDED
WATER 1 AND 1/4 CUP(MINUS 1 TBLSP)
kozhukattai


METHOD:
  • Soak the urad dal and toor dal together for 45 minutes.
  • The addition of toor dal is to avoid the stickiness of the urad  dal.
  • After 45 minutes, drain the water and grind this along with red chilli, asafoetida and salt into a coarse paste.
  • Make it into patties and steam them in a idli maker for 12 minutes.
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  • Take out and allow it to cool.
  • When it is completely cool just pulse it in a mixer to get the poornam as we make for parrupu usili.
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  • In a pan, add oil and temper with mustard seeds and curry leaves.
  • When it splutters, add the pulsed urad dal mixture. Saute for 2 minutes and switch off the flame.
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  • Cover this and keep aside.
For making the outer layer:
  • Boil the water to a nice rolling boil and add salt and sesame oil to the water.
  • Now add the flour to the water. Keep the flame low and add the flour.
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  • Stir it without any lumps and let the dough come into a soft mass.
  • Put off the flame and when it is warm roll it with your hands to form a nice dough.
  • Keep it in a  wide vessel by covering it with a  clean moist cloth.
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  • Take out a medium lemon sized ball and grease your hands with sesame oil.
  • With you fingers make a small cup out it.
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  • Place a tsp of poornam into this and carefully seal the edges.
  • Repeat the same procedure for the rest of the dough.
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  • Steam them for 10 minutes in a greased idli plate.You can see the shinny texture of the kozhukkatis once they are done.
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  • After 2 minutes transfer them to a bowl.
  • Kohukattais are ready for neiveidyam.
kozhukattai
Note:
  • Always keep the outer layer covered to avoid dryness , which if you don’t do will form cracks in the kozhukattais.
  • The left over urad dal poornam can be used in Ammini kozhukattai instead of idli milagai podi.
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33 comments:

  1. Nice and light.. namkeen kozhukattai for a change.

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  2. Light and protein rich kozhukattai
    Great-secret-of-life.blogspot.com

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  3. nice pics..I love the savoury ones and cant stop with one..I am planning to make all the kozhakkatais this time..most of the ganesh chaturthis till now after marriage, i have been in India.so this will be my first time!!

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  4. Looks yum ...nice pictures and loved the header Jey

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  5. wow delicious version,very nice header Jeyashri...

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  6. good to see that all d blogs r over flowing with ganesh chaturthi modak recipes..nice savory version jey

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  7. Loved ur header and the kozhukattai too :)

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  8. Never made uppu kozhukattai. Your header is so easy on the eye!

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  9. Looks really authentic!lovely clicks!

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  10. wow looks so nice jeyashri... but i love the sweet version than savory one...
    VIRUNTHU UNNA VAANGA

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  11. Omg, you guys are killing me with ur ulundhu kozhukattais,just visited Raji's space and here is yours..Well done Jeyashri.

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  12. Looks absolutely tempting...yummy looking kozhukattais

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  13. tht's looks so tempting ...yum

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  14. My favorite is this ulundhu kozhukattai - more than the sweet one... Looks perfect Jeyashri

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  15. Super likes...Join me in Know your Flours-Corn Flour , Fast Food - Pasta event , Know you natural Sweetness - Honey events in my blog

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  16. Tempting kozhukattai...yum..

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  17. Loved the recipe and the pictures. Loved the blog header very cute !!

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  18. Nice new header Jeyashri..Very nicely done kozhukattais..I love both sweet and savory kozhukattais

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  19. Nice savory version of kozhukattai.Header is lovely.

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  20. Lovely looking kozhukatais. Looks tempting!

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  21. Bookmarked this one, loved this recipe

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  22. These look so tender and delicious! I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations...

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  23. Hello, Thanks a lot for sharing this recipe. in my home too, they make savory (ur style) and sweet. though I phone my mom to ask the recipe, a photographed step by step procedure helps a lot. This yr, our vinayagar is tasting this kozhukattai too :)

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    Replies
    1. Thank u so much abarna for your sweet words.

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  24. Hi, Looking at all the posts, I couldnt imagine what a terrific cook you are! I love good food, but I am not a great cook. Your pictures and your interest really inspire me a lot.

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  25. Hi Jeyashree, I used your recipe and it came out very well. However I have a lot of ulundhu pooranam left over, even after using some in ammini kozhukattai. Any suggestions on what to do with it?

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    Replies
    1. Cook any veggie like beans or carrot and mix this poornam to this. Will taste like paruppu usili

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