Uppu kolukattai
Ulundhu Uppu Kozhukattai is a traditional South Indian dish made from urad dal (black gram) and rice flour, typically served as a savory snack or during festivals like Vinayaka Chaturthi.
Can I use store-bought rice flour?
Yes, in this recipe I have used store-bought rice flour. to get soft and tasty poorna kolukattai prepare rice flour batter. it helps with the soft texture.
Amount of water for kozhukattai dough
It might slightly vary based on the flour you use. always use 1: 1 + 1/2 for best texture
Tips for kozhukattai dough
don’t skip sesame oil while preparing the dough as it prevents the dough from turning dry cook till the dough turns nonsticky always keep the dough covered. even when you make kozhukattai cover the rest Use sesame oil for making kozhukattai
tips for urad dal stuffing
soak urad till they turn to the soft press stage then grind Add chilli according to your taste grinding coconut is optional but it likes that texture avoid adding water while grinding. if required sprinkle water You can pulse the urad dal but I feel this way makes the stuffing stay soft for a long time avoid sauteeing ulundhu crumble as it might make the stuffing dry
SHOULD I shape uppu KOZHUKATTAI IMMEDIATELY
No, wait till dough turns warm enough to handle and ulundhu stuffing turns completely cool.
shape kozhukattai
shaping kozhukattai requires little practice. parchment paper or banana leaf helps for easy shaping. You can shape it as mentioned in the post or use mold. if are using a mold, make sure you press well to make a thin layer.
REHEATING SUGGESTION
Kozhukattai might turn dry if you microwave. steam again for best soft kozhukattai. If you are microwaving, place a cup with little water and heat it with kozhukattai bowl Coconut-based recipes in TMF Indian sweet recipes in TMF Kozhukattai recipe collection
Ingredients
1/2 cup Rice flour 3/4 cup water Pinch of salt 1/2 teaspoon Sesame oil
ulundhu stuffing
1/3 cup whole urad dal 1/4 cup coconut green chilli 1/2 inch ginger required salt
to temper
1 teaspoon coconut oil 1/2 teaspoon mustard seeds 1 tablespoon urad dal curry leaves few asafoetida
uppu kolukattai
Sesame oil to grease
how to make ulundu kozhukattai with step-by-step pictures
Kozhukattai dough
First, add rice flour, water, and a pinch of salt; grind
Furthermore, add water; close the mixie and shake well
Add sesame oil to a pan and pour the batter
Mix well and cook till the dough comes together and turns nonsticky when touched with wet hands
Immediately transfer and cover the dough with a damp cloth, as it tends to dry soon
Urad dal stuffing
Wash and soak urad dal till they turn to soft press stage
transfer to the colander and discard the water
add green chilli, ginger, required salt, and coconut to the mixie jar; grind
furthermore, add urad dal and grind it to a coarse mixture
Grease the idli plate with sesame oil
place the urad dal idli and steam them for about 8-10 minutes
turn off the stove and cool
crumble and set aside
add oil and heat furthermore add mustard seeds, urad dal, and curry leaves; splutter
add asafoetida and transfer to the stuffing
Repeat and make all the kozhukattai
Shape kozhukattai in banana leaf or parchment paper
Grease banana leaf or parchment paper with sesame oil
roll and press the dough
add stuffing and cover the other side
Press and remove
seal the kozhukattai and repeat
Steam kozhukattai
Heat idli pan Grease the idiyappam plate with sesame oil
place the kozhukattai and steam them for about 6-8 minutes
Turn off the stove. Offer to God and enjoy
