Home Festival Recipes Ulundu kozhukattai | uppu kozhukattai | ganesha chathurti recipes

Ulundu kozhukattai | uppu kozhukattai | ganesha chathurti recipes

by Jeyashris Kitchen
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ULUNDU KOZHUKATTAI

Recipe updated with video

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


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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

Shobha September 11, 2012 - 10:50 pm

Nice and light.. namkeen kozhukattai for a change.

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Veena Theagarajan September 12, 2012 - 12:02 am

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

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sowmya's creative saga September 12, 2012 - 12:30 am

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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sowmya's creative saga September 12, 2012 - 12:30 am

btw..nice header!!

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Priti S September 12, 2012 - 2:43 am

Looks yum …nice pictures and loved the header Jey

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Premalatha Aravindhan September 12, 2012 - 2:44 am

wow delicious version,very nice header Jeyashri…

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Farah Saleem azeez September 12, 2012 - 3:53 am

good job! looks really good!

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Prathibha September 12, 2012 - 4:18 am

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

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Chitra September 12, 2012 - 4:19 am

Loved ur header and the kozhukattai too 🙂

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radha September 12, 2012 - 7:38 am

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

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uma shankar September 12, 2012 - 9:46 am

Looks really authentic!lovely clicks!

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Vijayalakshmi Dharmaraj September 12, 2012 - 11:54 am

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

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Priya September 12, 2012 - 1:38 pm

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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Sharmilee! :) September 12, 2012 - 1:51 pm

Looks absolutely tempting…yummy looking kozhukattais

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divya September 12, 2012 - 1:55 pm

tht's looks so tempting …yum

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Laavanya September 12, 2012 - 2:40 pm

My favorite is this ulundhu kozhukattai – more than the sweet one… Looks perfect Jeyashri

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Shama Nagarajan September 12, 2012 - 5:46 pm

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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Reshmi Mahesh September 12, 2012 - 7:27 pm

Tempting kozhukattai…yum..

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Anu September 12, 2012 - 8:55 pm

yum kozhukattai.

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Shabitha Karthikeyan September 13, 2012 - 2:03 am

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

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Kaveri Venkatesh September 13, 2012 - 3:09 am

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

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Sudha Sabarish September 13, 2012 - 4:00 am

Nice savory version of kozhukattai.Header is lovely.

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RAKS KITCHEN September 13, 2012 - 12:25 pm

Lovely looking kozhukatais. Looks tempting!

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Sanghi September 13, 2012 - 6:30 pm

Mmm.. yummy dear!

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Nisha September 14, 2012 - 12:46 am

Bookmarked this one, loved this recipe

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Javelin Warrior September 14, 2012 - 2:02 pm

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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admin September 16, 2012 - 9:59 am

Thanks again:)

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Abarna September 16, 2012 - 3:55 am

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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admin September 16, 2012 - 9:59 am

Thank u so much abarna for your sweet words.

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Srividya October 16, 2012 - 7:24 pm

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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Saradha September 5, 2016 - 11:21 am

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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jeyashri suresh September 5, 2016 - 1:11 pm

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

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