Ulundhu Kozhukattai
- 80 min
- medium
- Serves 4
Ulundhu kozhukattai, steamed rice flour dumplings with a spiced urad dal, ginger and coconut filling. Medium-spicy, serves 4, about 80 minutes plus soaking.
Good for: Vinayagar Chaturthi, Karthigai Deepam
Ingredients
Urad Dal (split), For Soaking100 grams
Water, For Soaking300 ml
Salt2¼ tsp
Oil5 tsp
Rice Flour250 grams
Mustard Seeds1 tsp
Cumin1 tsp
Asafoetida0.25 grams
Green Chilli, Finely Chopped15 grams
Ginger, Finely Chopped6 grams
Curry leaves, Chopped3 grams
Coconut (Grated), Grated40 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 419kcal | 1676kcal |
| Protein | 11g | 43g |
| Carbohydrate | 68g | 270g |
| Fat | 12g | 46g |
| Fibre | 7.2g | 29g |
| Sugar | 1g | 4g |
Method
Soak the urad dal in water for 2 hours. Drain it well. Finely chop the green chilli, ginger and curry leaves, and grate the coconut. Pulse the drained dal in a mixie with 0.75 tsp salt, without adding water, until it is coarse and thick.
Boil the water with salt and oil in a kadai on high flame for 5 to 6 minutes, until it bubbles strongly. Lower the flame, add the rice flour and mix quickly. Cook on low flame for 2 to 3 minutes, until it forms a soft dough and leaves the kadai. Cover and rest for 5 minutes.
Grease your hands lightly with some of the oil. Knead the warm dough for 2 to 3 minutes, until smooth and soft. Keep it covered so it does not dry out.
Bring the steaming water to a boil on high flame for 5 to 7 minutes, until it bubbles strongly. Grease a plate or idli plate lightly, spread the coarse urad dal paste on it and steam for 8 to 10 minutes, until firm with no raw smell of dal. Cool for 5 minutes, then crumble it with your fingers.
Heat oil in a kadai on medium flame for 1 minute, until hot. Add the mustard seeds and let them splutter for 30 seconds. Add the cumin, asafoetida, green chilli, ginger and curry leaves, and fry for 1 to 2 minutes until the raw smell of ginger goes.
Add the crumbled steamed urad dal to the tempering. Mix and cook on medium flame for 2 to 3 minutes until the dal is dry and well mixed with the spices. Mix in the grated coconut and switch off the flame.
Divide the rice dough into 12 balls. Flatten each ball into a small disc, place 1 tablespoon of the urad dal filling in the centre and close the edges well. Shape each one into an oval kozhukattai.
Bring the same steaming water back to a boil on high flame for 2 to 3 minutes, until it bubbles strongly. Grease the idli plates lightly with the remaining oil and place the kozhukattai on them. Steam on medium flame for 10 to 12 minutes, until the outer layer is firm and slightly glossy. Rest for 2 minutes before serving.
Before you start
- How long does Ulundhu Kozhukattai take?
- 1 hour 20 minutes from start to finish. That is 25 minutes of preparation and 55 minutes of cooking.
- How many people does Ulundhu Kozhukattai serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Ulundhu Kozhukattai vegetarian?
- Yes. No meat, no fish and no egg.
- Is Ulundhu Kozhukattai spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Ulundhu Kozhukattai?
- 100 grams Urad Dal (split), 250 grams Rice Flour, 0.25 grams Asafoetida, 15 grams Green Chilli, 6 grams Ginger, 3 grams Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Ulundhu Kozhukattai?
- No, it is cooked in an open pot.
- How many calories are in Ulundhu Kozhukattai?
- About 419 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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