Ulundu Kozhukattai–Urad Dal Poornam Kozhukattai- Uppu Kolukattai

For Ganesh Chaturthi, we make Ulundu kozhukattai/ Ulutham paruppu kozhukattai / Urad dal poornam kozhukattai by making a spicy stuffing with urad dal. Traditionally we call it as Ulundu poornam Kozhukattai. Some people call it as uppu kozhukattai too. Chana dal pooranam or coconut poornam kozhukattai, Ellu kozhukattai and Urad dal kozhukattai should be in our naivedyam for Ganesh chaturthi festival. Apart from this, we make other kozhukattai varieties based on our personal choice.

I have already made a post about this ulundu kozhukattai under my “3 Kozhukattai varieties” post. Still I want to have a separate detailed post for this recipe. Sometimes we make this ulundu kozhukattai for dinner too.Its a healthy, protein packed dish. I have also shared an easy ulundu kozhukattai version for beginners. Do check it out. Now lets see how to make Ulundu kozhukattai with poornam with video.

Check out my easy ulundu kozhukattai too !

Ulundu kozhukattai – Urad dal poornam kozhukattai

Traditional ulundu kozhukattai – Dumplings made of stuffing with urad dal

Cuisine: Indian

Category: Festival recipes

Serves: 10 nos

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup – 250ml Rice flour – 1 cup ( I used Anil kozhukattai mavu) Water – 1.5 cups (Water quantity may vary) Cooking oil or ghee – 1 tsp Salt – a pinch For stuffing/Poornam Urad dal – 1/4 cup Green chillies – 2-3 nos Ginger – 1/2 inch piece Grated coconut – 1/4 cup Asafetida / hing – 1/4 tsp Salt – as needed To temper Coconut oil or cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp curry leaves – few Hing – a pinch

HOW TO MAKE ULUNDU KOZHUKATTAI – METHOD

Always make the pooranam first & then make the outer covering. Wash and soak urad dal in water for 30 minutes. Drain the water completely and take the urad dal in a mixie jar. Put green chillies, hing, salt, ginger and pulse the mixture once or twice. Make a coarse paste. Do not grind for more time. In a idli pot , grease the idly plate and spread the ground urad dal mixture. Make a hole in the center for uniform cooking. Steam it for 10 – 15 minutes. After it cools down, crumble the mixture using your hands and run it in the mixie once or twice for easy perfect crumbling and keep it ready.. Heat oil in a kadai, temper the mustard seeds, urad dal and curry leaves with a pinch of hing. Then add the crumbled urad dal mixture and mix well. Finally add the grated coconut , mix well and switch off the flame. Stuffing is ready. TO MAKE KOZHUKATTAI DOUGH In a broad bowl , take the flour and add the salt. Mix well and set aside. In a bowl, take the required water and add a tsp of sesame oil. Let it boil for few seconds in high flame.When it starts to roll boil, switch off the flame and add the water to the flour little by little. Mix the flour with a wooden ladle. Add more water if required. Mix well and make a whole mass like chapatti dough. (initially u need a ladle to mix but when the dough becomes warm, mix it well with ur hands to make a soft , non- sticky dough.) Apply a tsp of sesame oil over the dough to cover it. ( this prevents the dough from drying).Cover it with damp cloth and lid , set aside. Have a look at this VIDEO for more details. TO MAKE KOZHUKATTAI Make a ball from dough and press it to make a cup. Place a tbsp of stuffing & cover it as shown in the pictures.

TIPS FOR MAKING KOZHUKATTAI WITHOUT CRACKS

1. Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour.Its a different quality , not the one we use for pongal.It is cheaper in cost too.
2. I use store bought rice flour – Idiyappam flour or Anil kozhukattai maavu. I always add 1.5 cups of water adding a tsp of oil for making dough. For home made rice flour, water quantity may vary.
3. Always add the required water while making the dough.If the dough becomes sticky or dry, u’ll get crack.
4. Keep the unused dough covered with a wet cloth and then with a lid while u make modakam.
5. Its always better to prepare the outer covering after making pooranam/ stuffings to prevent the dough sitting for long time.
6. U can refrigerate the unused dough covered by wet cloth be keeping in an air tight box & use the next day or the same evening.
7. Pooranam can be prepared the previous day and refrigerated.
8. Apply sesame/gingely oil in ur hands every time when u make the shape.
9. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)
10. Always place the idli plate filled with kozhukattai after the water in the idli pot starts roll boiling. This helps for quick cooking & also the kozhukattai remains white in color and crack free.
11. U can identify the cooked kozhukattai by its shining look.
12. Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.