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make ulundu kozhukattai /how to make uppu kozhukattai

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Total Time 1 hour

Ingredients
  

For poornam:

  • Urad dal/Ulundu - 1/2 cup washed and soaked for 20 minutes
  • Salt to taste
  • Gingelly oil - 2 tsp
  • Mustard/kadugu - 3/4 tsp
  • Green chillies - 2
  • Jeera/seeragam - 1/4 tsp
  • Asafoetida - 1/2 tsp

For kozhukattai:

  • Processed rice flour - 3/4 cup
  • Salt to taste
  • Water - 1 cup depending upon riceflour quantity we may need more or less
  • Oil - 2 tsp

Instructions
 

For making poornam:

  • Wash and soak ulundu for 20 minutes.
  • Then grind urad dal along with greenchillies,salt and seeram.
  • Add few tbsps of water while grinding.
  • Grind coarsely like thick batter.
  • In-between boil water in an idli pot.
  • Pour this boil for 5-6 minutes.
  • Take out and after it cools a bit mash it with laddle.
  • Keep a kadai with oil,add mustard to splutter.
  • Add hing then immediately add the mixture.
  • Mix well and close lid with slow flame for 2 minutes.
  • Again stir well and switch off.
  • Let it cool.

Making Kozhukattai:

  • Boil water in a pan with needed salt and oil.
  • When it bubbles add rice flour in the center stir nicely.
  • Slow the flame.
  • Close lid for 2-3 seconds.
  • Open and mix to for a dough.
  • switch off and transfer to broad vessel.
  • When the heat becomes bearable touch some oil and knead well till smooth.
  • Now make ball keep pressing with hand to form even sized discs.
  • Keep poornam,fold and press the edges.
  • In-between boil water in an idli pot.
  • Grease idli plate with some oil.
  • Arrange kolukattai's in the idli plate and steam for 6-8 minutes or till done.

Notes

For poornam we can add even some grated coconut.
Amount of water may slightly vary for "kolukattai making" depending upon the rice-flour quality.
Instead of green chillies you can use red chillies.
Adding jeera is purely optional.