VIDEO
Ulundhu Kozhukattai is a savory version of Kozhukattai which we prepare on Vinayakar Chaturthi festival. The filling is made using urad dal along with other spices. I made it mild but more spices can be added depending on the preferred spice level.
INGREDIENTS:
Urad dal - 1 cup
Green Chili - 5 - 6
Ginger - 2' piece peel the skin
Salt - to taste
TO TEMPER:
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - few
Asafoetida - 1/4 tsp
HOW TO MAKE:
Soak Urad dal for 2 hours. Grind along with green chili, ginger and needed salt into a coarse paste by adding little water.
Pour a ladle of ground urad batter in the idli plate and steam for 10 to 12 minutes. Allow to cool down. Make it to crumbs and keep aside.
Heat oil in a kadai splutter mustard seeds add urad dal, cumin seeds and asafoetida. Saute until golden brown then add chopped curry leaves. Add crumbled urad mixture and cook for 5 minutes in low flame. You can see the urad mixture crumbled well.
Take rice flour in a bowl. Add a tsp of oil or ghee along with little salt. Combine well. Add hot water little by little and make a fine dough. Keep covered for 15 minutes.
After 15 minutes knead the dough gently for 2 minutes. Grease banana leaf and take small ball sized dough. keep the dough on the leaf and pat gently to make medium size and thin disc. Lift the banana leaf and fold half way. Fill urad mixture stuffing and fold completely.
Remove from the leaf and place it on the idli plate. Repeat to finish rest of the dough. Steam for 10 to 12 minutes.
Ulundhu Pooranam Kozhukattai / Kara Kozhukattai is ready!
TIPS:
Ziplock sheet or plastic sheet can be used instead banana leaf.
Any kind of stuffing can be used. It is upto your choice so you can add your creative stuffing for making kozhukattai.
Balance urad idli can be frozen and can use it later. This mixture can be used for making vegetable usili or pasta or poriyal.
Adjust the spice level depends on your taste.
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