March 28, 2013

Ulundu Kozhukattai

Ulundu kozhukattai is my favourite and when we eat sweet and uppu kozhukattai alternatively, it will taste heavenly. Ulundu kozhukattai is very flavourful, as well as healthy. I love the poornam sooo much that my amma used to make the poornam frequently.

  1. Urad Dal - 1/2 Cup
  2. Green Chillies - 4-5
  3. Grated Coconut - 1/2 Cup
  4. Salt - As needed
  5. Hing - a Pinch
  6. Oil - 1 Tsp
  7. Curry Leaves - 1 Sprig
Outer Layer:-
  1. Rice Flour - 1 Cup
  2. Water & Salt - As needed
  3. Oil - 2 Tsp 

Method for making the outer Layer:

  1. Boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I dint add any salt)
  2. Take the flour in a broad vessel.
  3. Add the boiling water little by little and mix with the help of a ladle.
  4. Let it cool for about 5 min ,it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapatti dough...non sticky..
  5. Keep covered till you use to prevent drying.
Method for making Poornam:-
  1. Soak the urad dal for an hour.In a mixer, grind green chilies with salt and half the asafoetida and lastly add well drained urad dal and run the mixer only twice or thrice.(Use juice/inch option) to a coarse consistency.
  2.  Take care that Urad dal should not be ground smooth.In a greased idly plate, steam this mixture in idly pot for 5-8 minutes. Cool down and crumble it. 
  3. In a broad pan/kadai,heat the oil and season with mustard,asafoetida and curry leaves.Then add the steamed mixture and fry in medium flame till the mixture becomes dry..(3 min)
  4. Lastly add grated coconut and fry for a minute.This mixture should be fluffy.. Adding coconut is optional, but it enhances the taste very well.
  5. Your stuffing is ready and use a spoon to fill it in the kozhukattais.  
  6. Soft and moist kozhukattais will be ready by steaming them in a greased idli plates for 5-8 minutes! 

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