Tuesday, May 17, 2016

Ulundu Kozhukattai / Urad dal Kozhukattai| How to make Ullundu Kozhukattai at home | Traditional Recipe | Vegan and Gluten Free

Ulundu Kozhukattai / Urad dal Kozhukattai

Hi Supermoms,

'Kozhukattai' or the 'modaks' are the most special neivedyam/prashad offered on Ganesh Chathurthi day. Four to five different types of kozhukattais are made on that day . I have earlier shared the recipes of pal kozhukattaicoconut jaggery kozhukattai/modakam  and Upma Kozhukattai. The Ulundu Kozhukattai is the savoury version made with rice batter and urad dal stuffing. The urad dal is soaked for a couple of hours and then coarsely ground along with spices. They are then tempered and sautéed before being stuffed into the rice shells and steamed.

Ulundu Kozhukattai / Urad dal Kozhukattai

Ullundu Kozhukattai / Urad dal Kozhukattai

Preparation time :2-3 hours
Cooking time: 45 minutes
1 cup = 250 ml cup
Special Vessel/equipment : mixer, steamer/idli plates
Serves : 6

Ingredients :

For making the rice dough:

1 cup raw rice ( I use sona masoori ) Or 1/2 cup rice flour 
2-3  cups water ( approximately, adjust )
1 teaspoon of  oil( optional)( I use sesame oil)
 pinch of salt

For the dal stuffing ( to be ground ) :

1 cup pigeon peas/tuvar dal/arhar dal
4-5 dry red chillies
pinch of asafoetida
2 teaspoons oil
salt to taste

For tempering :

1 teaspoon sesame oil
1/2 teaspoon mustard seeds
1 sprig curry leaves

Oil for greasing the steamer and idli moulds

Method :

To make the Rice flour dough :

1. Wash rice and soak it for at least 1- 2 hours.
2. Grind the rice to a smooth paste using water ( approximately 1/2 cup)
3. Dilute the ground batter by adding water ( approximately 1.5 - 2 cups) to make get a  thin batter consistency .
4. Add salt and oil to the batter and mix well.
5. Transfer the batter to a heavy bottom kadai or vessel and start cooking over low heat.
6. Keep stirring the batter to prevent lumps and cook the rice flour batter till it turns into a soft dough.
Note: It might look as if the dough is turning lumpy and sticking to the ladle, but keep stirring till the entire batter cooks . This step will take at least 12 -15 minutes over low flame.

For stepwise pictures to make the rice batter , refer here.

To make the Urad dal stuffing :

1. Wash and soak urad dal for 1 hour along with the dry red chillies.
2. Grind them using very little water to a coarse thick batter.
3. Add oil, asafoetida , salt and mix well.
4. Grease the idli plates and spoon the batter into the idli cups.
5. Pressure cook the dal stuffing ( over medium flame) upto 3 whistles. Switch off.
6. After it cools,  remove the dal idles and crumble with hand.
7. Heat a small kadai/wok with oil and temper with mustard seeds and curry leaves.
8. Add the crumbled dal and keep mixing with a ladle till they become lightly toasted and grainy.
Tip: This step will take less than 10 minutes.

To shape the Kozhukattai :

1. Grease a steamer vessel with oil.
2. Grease your hands with oil and take lemon size  portions of the rice dough and using your hand shape them into balls.
3. Taking one ball at a time, pinch the corners and shape the balls to make a cup and spoon the dal stuffing.
4. Seal gently by pinching the ends  using greased fingers. 
5. Repeat the same for the entire batch.
6. Place the kozhukattai in the greased steamer/idli plates and steam them for 8-10 minutes.

You can also use the gujiya moulds to shape the kozhukattai.

Ulundu Kozhukattai / Urad dal Kozhukattai

Happy Cooking !

With love,


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