Uppu Kozhukattai | Ulundhu kozhukattai

Uppu Kozhukattai | Ulundhu kozhukattai | urad dal poornam kozhukattai | urad dal modak | ulundu kolukattai | Kozhukattai | கொழுக்கட்டை | ulundhu poorna kozhukattai | salt modak  | uppu pooranam kozhukattai with step-by-step pictures and video recipe. Check out the ulundhu kolukattai recipe and if you like the video pls SUBSCRIBE to my channel.

Uppu kolukattai

Ulundhu Uppu Kozhukattai is a traditional South Indian dish made from urad dal (black gram) and rice flour, typically served as a savory snack or during festivals like Vinayaka Chaturthi. 

Can I use store-bought rice flour?

Yes, in this recipe I have used store-bought rice flour. to get soft and tasty poorna kolukattai prepare rice flour batter. it helps with the soft texture. 

Amount of water for kozhukattai dough

It might slightly vary based on the flour you use. always use 1: 1 + 1/2 for best texture

Tips for kozhukattai dough

• don't skip sesame oil while preparing the dough as it prevents the dough from turning dry
• cook till the dough turns nonsticky
• always keep the dough covered. even when you make kozhukattai cover the rest
• Use sesame oil for making kozhukattai 

tips for urad dal stuffing

• soak urad till they turn to the soft press stage then grind
• Add chilli according to your taste
• grinding coconut is optional but it likes that texture
• avoid adding water while grinding. if required sprinkle water
• You can pulse the urad dal but I feel this way makes the stuffing stay soft for a long time 
• avoid sauteeing ulundhu crumble as it might make the stuffing dry

SHOULD I shape uppu KOZHUKATTAI IMMEDIATELY 

No, wait till dough turns warm enough to handle and ulundhu stuffing turns completely cool.  

shape kozhukattai

shaping kozhukattai requires little practice. parchment paper or banana leaf helps for easy shaping. You can shape it as mentioned in the post or use mold. if are using a mold, make sure you press well to make a thin layer.

REHEATING SUGGESTION

Kozhukattai might turn dry if you microwave. steam again for best soft kozhukattai. If you are microwaving, place a cup with little water and heat it with kozhukattai bowl

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Ingredients

1/2 cup Rice flour 

3/4 cup water

Pinch of salt

1/2 teaspoon Sesame oil 

ulundhu stuffing

1/3 cup whole urad dal

1/4 cup coconut

green chilli

1/2 inch ginger

required salt

to temper

1 teaspoon coconut oil

1/2 teaspoon mustard seeds

1 tablespoon urad dal

curry leaves few

asafoetida

uppu kolukattai

Sesame oil to grease

how to make ulundu kozhukattai with step-by-step pictures 

Kozhukattai dough

• First, add rice flour, water, and a pinch of salt; grind

• Furthermore, add water; close the mixie and shake well

• Add sesame oil to a pan and pour the batter

• Mix well and cook till the dough comes together and turns nonsticky when touched with wet hands

• Immediately transfer and cover the dough with a damp cloth, as it tends to dry soon

Urad dal stuffing

• Wash and soak urad dal till they turn to soft press stage

• transfer to the colander and discard the water

• add green chilli, ginger, required salt, and coconut to the mixie jar; grind

• furthermore, add urad dal and grind it to a coarse mixture

• Grease the idli  plate with sesame oil

• place the urad dal idli and steam them for about 8-10 minutes

• turn off the stove and cool

• crumble and set aside

• add oil and heat
• furthermore add mustard seeds, urad dal, and curry leaves; splutter

 

 

• add asafoetida and transfer to the stuffing

• Repeat and make all the kozhukattai

Shape kozhukattai in banana leaf or parchment paper

• Grease banana leaf or parchment paper with sesame oil

• roll and press the dough

• add stuffing and cover the other side

• Press and remove

• seal the kozhukattai and repeat

Steam kozhukattai

• Heat idli  pan
• Grease the idiyappam  plate with sesame oil

•  place the kozhukattai and steam them for about 6-8  minutes

• Turn off the stove. Offer to God and enjoy