Uppu Kozhukattai / Kara KozhukattaiUppu Kozhukattai Recipe-How to make Uppu Kozhukattai
Prep Time : 20 mins (excluding soaking time)
Cook Time : 25 mins
Yields: 10-15 Uppu Kozhukattais
Recipe Category: Festival Recipes-Snacks
Recipe Cuisine: Indian
Ingredients needed
Ingredients needed for the rice flour dough
Rice flour -1 cup (prepare it as mentioned in my Vella Kozhukattai Recipe.
Water – 1 – 1 1/4 cup (approximately)
Salt – 1/4 tsp
Sesame seed oil – 1 tsp
For the Ulundu stuffing
Whole skinned Urad dal-Mulu Ulundu – 1/2 cup
Bengal gram dal/kadalai paruppu – 1-2 tbsp
Green chilli – 4
Hing/asafoedida – a pinch
Salt needed
For the Ulundu stuffing seasoning
Oil -1 tsp
Mustard seeds -1 tsp
Curry leaves -4-5 tender leaves
Preparation
Method
Boil water with salt and a tsp of oil, when it starts boiling, simmer and add the rice flour stirring continuously so that it does not form lumps.
Cook for 2 -3 minutes and switch off the flame. Since we are going to steam the Kozhukattai, you do not have to cook fully.
Transfer the rice dough to a plate. Keep a bowl with little warm water mixed with a tsp of oil besides you.
Grease your hands with oil and knead the dough well when it is warm. If you feel it is too dry, you can sprinkle a little warm water+oil mixture and knead it to a smooth dough. Keep it covered with a damp cloth.
Meantime we will prepare the Stuffing for the Uppu Kozhukattai.
Steam the ground dal (covered) for 15 minutes in an idly cooker or steamer.
After it cools, crumble it well. You can use the mixie for this-just blitz it for a second. See picture of the crumbled dal in the mixie below. Now we will season the dal.
Heat 1 tsp of oil, add mustard seeds, when mustard seed splutters, add curry leaves and the steamed crumbled dal. Cook for 2-3 minutes and remove it from flame.
Now we will make the Uppu Kozhukattai
Place 2-3 tsp of stuffing on the prepared round dough, fold it and seal the edges as in the picture below.
Always keep the rice flour dough covered with a damp cotton/muslin cloth to prevent it from drying.
Repeat the same process for the rest of the dough and the stuffing. Once every thing is ready, arrange all the prepared Kozhukattais on a greased idli plate and steam cook for 10-15 minutes or until done. Wait for 10 minutes to cool down and then remove it from the idly mould.
If you have excess rice flour dough, you can make small balls out of it and steam it along with the uppu kozhukattai.You can use that for making mani kozhukattai or ammini kozhukattai
Note
The quantity of water for preparing the rice flour dough (kolukattai mel mavu) varies from 1 cup – 1 1/2 cup depending on the quality of rice.
Kozhukattai is my favourite all time snack:) This looks yummy:)
Reva
hi padhu, first visit to your blog…it is lovely..thanks for stopping by my blog and for your comment… following you…
Looks perfectly done.. nice clicks..
Sounds intriguing. We make kozhukattai but with a sweet coconut filling. Wish I could taste this!
Delicious Kozhukatai's!!!! As u said, the trick lies in the Rice flour we make!!!! Enjoyed them to heart content yday for varalakshmi vratham!!!! Waiting for Ganesh Chathurthi to make them again!!!!!
Yummy Kozhukattais….Love the Ulundu filling…
Yummy looking kozhukattais. Never tried it. will give it a go soon
Love this savoury version of kozhukattais, havent prepared since a long..lovely filling..
These look so yummy, and I like that they are vegetarian :-).
Ciao
Alessandra
Thats a totally new recipe for me..love the savory way of preparation….Will try out for Vinayaka Chathurthi
http://www.panchamrutham.blogspot.com/
Delicious kozhukattai…love this version.
Perfectly made!!!
Prathima Rao
Prats Corner
i luv this dish…..my mom makes them so well…i tried once nd luckily the shape came out well….but the ones in the pics are awesome!!!
All dishes are tooooo yummy….
plz post step by step pics for more clarityy
it helps a lot for beginners like me 😉 😛
Hi Padhu,
I was wondering why you mentioned 'Note -(Do not use ordinary rice flour – prepare it as I have mentioned it in my sweet Kozhukattai recipe or buy rice flour specially sold for the purpose of making Kozhukattai.)'
What is special about the rice flour for making Kozhukattai.
If you make kozhukattai with ordinary rice flour, the kozhukattai cover will be very hard.You have to soak rice ,dry it and powder it in flour mill as I have mentioned in detail in my Vella Kozhukattai recipe.Now a days during Vinayagar chaturthi, some local companies sell kozhukattai rice flour also known as kozhukattai mavu to make things easier for us.
Do we prepare the Mel navy one day before and keep it in refrigerator
It is best to make it fresh. But if required, you can prepare the mel mavu, a day before and refrigerate it. Bring it to room temperature before using it.
You are my right hand for any dish…..your blog helps me as a dictionary…whatever I want it is there….thanks a lot mam…. Best wishes