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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)

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. 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 🙂

  2. 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.

  3. 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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