Ulundu kozhukattai | uppu kozhukattai | ganesha chathurti recipes

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)

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.

• 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.

• 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.

• 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.

• 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.

• Take out a medium lemon sized ball and grease your hands with sesame oil.
• With you fingers make a small cup out it.

• Place a tsp of poornam into this and carefully seal the edges.
• Repeat the same procedure for the rest of the dough.

• Steam them for 10 minutes in a greased idli plate.You can see the shinny texture of the kozhukkatis once they are done.

• After 2 minutes transfer them to a bowl.
• Kohukattais are ready for neiveidyam.

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.