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make ulundu kozhukattai /how to make uppu kozhukattai

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Total Time 1 hour
Ingredients Method Notes

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

Method
 

For making poornam:
  1. Wash and soak ulundu for 20 minutes.
  2. Then grind urad dal along with greenchillies,salt and seeram.
  3. Add few tbsps of water while grinding.
  4. Grind coarsely like thick batter.
  5. In-between boil water in an idli pot.
  6. Pour this boil for 5-6 minutes.
  7. Take out and after it cools a bit mash it with laddle.
  8. Keep a kadai with oil,add mustard to splutter.
  9. Add hing then immediately add the mixture.
  10. Mix well and close lid with slow flame for 2 minutes.
  11. Again stir well and switch off.
  12. Let it cool.
Making Kozhukattai:
  1. Boil water in a pan with needed salt and oil.
  2. When it bubbles add rice flour in the center stir nicely.
  3. Slow the flame.
  4. Close lid for 2-3 seconds.
  5. Open and mix to for a dough.
  6. switch off and transfer to broad vessel.
  7. When the heat becomes bearable touch some oil and knead well till smooth.
  8. Now make ball keep pressing with hand to form even sized discs.
  9. Keep poornam,fold and press the edges.
  10. In-between boil water in an idli pot.
  11. Grease idli plate with some oil.
  12. 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.