Ulundu kozhukattai | uppu kozhukattai – Ulundu poornam kozhakattai for Ganesh Chaturthi – Savory kozhakattai recipe with full video and step-by-step pictures
Check out how to make Kozhukattai maavu
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 for 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, whereas in my in-law’s place every one likes Modakam a lot. Though the making of kozhukattai is a bit time-consuming I love to make it and of course, eat it too. Check out my ganesha chathurthi recipes
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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 an 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 it aside. Ulundu poornam is ready.
For making the outer layer:
- Boil around 1 to 1 and ¼ cups of 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 your, fingers make a small cup out of 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 on a greased idli plate. You can see the shiny texture of the kozhukkatis once they are done.
- After 2 minutes transfer them to a bowl.
- Kohukattais are ready for neiveidyam.
- 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.
Ulundu Kozhukattai recipe
Ingredients
For the poornam
- ¼ cup Urad dal
- 1 tsp toor dal
- 2 Red chili
- Salt as needed
- Curry leaves few
- Salt as needed
- 2 tsp oil
- ½ tsp mustard seeds
- 2 pinches asafoetida
For the outer cover
- 1 cup idiyappam flour
- 1 tsp sesame oil
- ½ tsp salt
- Water as needed to make the dough
Instructions
- 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 around 1 to 1 and ¼ cup of 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 shiny texture of the kozhukkatis once they are done.
- A fter 2 minutes transfer them to a bowl.
- Kohukattais are ready for neiveidyam.
