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.
- Urad Dal - 1/2 Cup
- Green Chillies - 4-5
- Grated Coconut - 1/2 Cup
- Salt - As needed
- Hing - a Pinch
- Oil - 1 Tsp
- Curry Leaves - 1 Sprig
- Rice Flour - 1 Cup
- Water & Salt - As needed
- Oil - 2 Tsp
Method for making the outer Layer:
- 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)
- Take the flour in a broad vessel.
- Add the boiling water little by little and mix with the help of a ladle.
- 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..
- Keep covered till you use to prevent drying.
- 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.
- 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.
- 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)
- 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.
- Your stuffing is ready and use a spoon to fill it in the kozhukattais.
- Soft and moist kozhukattais will be ready by steaming them in a greased idli plates for 5-8 minutes!