Ulundu kozhukattai | uppu kozhukattai – Ulundu poornam kozhakattai for Ganesh Chaturthi – Savory kozhakattai recipe with full video and step-by-step pictures
Check out how to make Kozhukattai maavu
The savory version of kozhukattai , which is made by stuffing urad dal poornam, made for Ganesha Chaturthi. Last year itself I wanted to post the recipe for ulundu kozhukattai, but somehow I couldn’t make it out.
In my mom’s place, she makes this savory version of kozhukattai more than the Modakam, whereas in my in-law’s place every one likes Modakam a lot. Though the making of kozhukattai is a bit time-consuming I love to make it and of course, eat it too. Check out my ganesha chathurthi recipes
Ulundu Kozhukattai recipe
Steamed Urad dal poornam kozhakattai for Ganesh Chaturthi
Servings 14 kozhukattais
Ingredients
For the poornam
- ¼ cup Urad dal
- 1 tsp toor dal
- 2 Red chili
- Salt as needed
- Curry leaves few
- Salt as needed
- 2 tsp oil
- ½ tsp mustard seeds
- 2 pinches asafoetida
For the outer cover
- 1 cup idiyappam flour
- 1 tsp sesame oil
- ½ tsp salt
- Water as needed to make the dough
Instructions
- Soak the urad dal and toor dal together for 45 minutes.
- The addition of toor dal is to avoid the stickiness of the urad dal.
- After 45 minutes, drain the water and grind this along with red chilli, asafoetida and salt into a coarse paste.
- Make it into patties and steam them in a idli maker for 12 minutes.
- Take out and allow it to cool.
- When it is completely cool just pulse it in a mixer to get the poornam as we make for parrupu usili.
- In a pan, add oil and temper with mustard seeds and curry leaves.
- When it splutters, add the pulsed urad dal mixture. Saute for 2 minutes and switch off the flame.
- Cover this and keep aside.
For making the outer layer:
- Boil around 1 to 1 and ¼ cup of water to a nice rolling boil and add salt and sesame oil to the water.
- Now add the flour to the water. Keep the flame low and add the flour.
- Stir it without any lumps and let the dough come into a soft mass.
- Put off the flame and when it is warm roll it with your hands to form a nice dough.
- Keep it in a wide vessel by covering it with a clean moist cloth.
- Take out a medium lemon sized ball and grease your hands with sesame oil.
- With you fingers make a small cup out it.
- Place a tsp of poornam into this and carefully seal the edges.
- Repeat the same procedure for the rest of the dough.
- Steam them for 10 minutes in a greased idli plate.You can see the shiny texture of the kozhukkatis once they are done.
- A fter 2 minutes transfer them to a bowl.
- Kohukattais are ready for neiveidyam.
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Notes
1. Always keep the outer layer covered to avoid dryness, which if you don’t do will form cracks in the kozhukattais.
2. The leftover urad dal poornam can be used in Ammini kozhukattai instead of idli milagai podi.
- Soak the urad dal and toor dal together for 45 minutes.
- The addition of toor dal is to avoid the stickiness of the urad dal.
- After 45 minutes, drain the water and grind this along with red chilli, asafoetida, and salt into a coarse paste.
- Make it into patties and steam them in an idli maker for 12 minutes.
- Take out and allow it to cool.
- When it is completely cool just pulse it in a mixer to get the poornam as we make for parrupu usili.
- In a pan, add oil and temper with mustard seeds and curry leaves.
- When it splutters, add the pulsed urad dal mixture. Saute for 2 minutes and switch off the flame.
- Cover this and keep it aside. Ulundu poornam is ready.
For making the outer layer:
- Boil around 1 to 1 and ¼ cups of water to a nice rolling boil and add salt and sesame oil to the water.
- Now add the flour to the water. Keep the flame low and add the flour.
- Stir it without any lumps and let the dough come into a soft mass.
- Put off the flame and when it is warm roll it with your hands to form a nice dough.
- Keep it in a wide vessel by covering it with a clean moist cloth.
- Take out a medium lemon-sized ball and grease your hands with sesame oil.
- With your, fingers make a small cup out of it.
- Place a tsp of poornam into this and carefully seal the edges.
- Repeat the same procedure for the rest of the dough.
- Steam them for 10 minutes on a greased idli plate. You can see the shiny texture of the kozhukkatis once they are done.
- After 2 minutes transfer them to a bowl.
- Kohukattais are ready for neiveidyam.
- Always keep the outer layer covered to avoid dryness, which if you don’t do will form cracks in the kozhukattais.
- The left over urad dal poornam can be used in Ammini kozhukattai instead of idli milagai podi.
Nice and light.. namkeen kozhukattai for a change.
Light and protein rich kozhukattai
Great-secret-of-life.blogspot.com
nice pics..I love the savoury ones and cant stop with one..I am planning to make all the kozhakkatais this time..most of the ganesh chaturthis till now after marriage, i have been in India.so this will be my first time!!
btw..nice header!!
Looks yum …nice pictures and loved the header Jey
wow delicious version,very nice header Jeyashri…
good job! looks really good!
good to see that all d blogs r over flowing with ganesh chaturthi modak recipes..nice savory version jey
Loved ur header and the kozhukattai too 🙂
Never made uppu kozhukattai. Your header is so easy on the eye!
Looks really authentic!lovely clicks!
wow looks so nice jeyashri… but i love the sweet version than savory one…
VIRUNTHU UNNA VAANGA
Omg, you guys are killing me with ur ulundhu kozhukattais,just visited Raji's space and here is yours..Well done Jeyashri.
Looks absolutely tempting…yummy looking kozhukattais
tht's looks so tempting …yum
My favorite is this ulundhu kozhukattai – more than the sweet one… Looks perfect Jeyashri
Super likes…Join me in Know your Flours-Corn Flour , Fast Food – Pasta event , Know you natural Sweetness – Honey events in my blog
Tempting kozhukattai…yum..
yum kozhukattai.
Loved the recipe and the pictures. Loved the blog header very cute !!
Nice new header Jeyashri..Very nicely done kozhukattais..I love both sweet and savory kozhukattais
Nice savory version of kozhukattai.Header is lovely.
Lovely looking kozhukatais. Looks tempting!
Mmm.. yummy dear!
Bookmarked this one, loved this recipe
These look so tender and delicious! I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations…
Thanks again:)
Hello, Thanks a lot for sharing this recipe. in my home too, they make savory (ur style) and sweet. though I phone my mom to ask the recipe, a photographed step by step procedure helps a lot. This yr, our vinayagar is tasting this kozhukattai too 🙂
Thank u so much abarna for your sweet words.
Hi, Looking at all the posts, I couldnt imagine what a terrific cook you are! I love good food, but I am not a great cook. Your pictures and your interest really inspire me a lot.
Grt blog!
https://dhivyarajashruthi.in
Hi Jeyashree, I used your recipe and it came out very well. However I have a lot of ulundhu pooranam left over, even after using some in ammini kozhukattai. Any suggestions on what to do with it?
Cook any veggie like beans or carrot and mix this poornam to this. Will taste like paruppu usili