Ulundu Kozhukattai recipe with detailed step by step pictures, video. Uppu Kozhukattai recipe is on of the main dish in Ganesh chaturthi, Vinayagar chathurthi celebration.
This is one of my old posts, I posted the recipes for sweet and uppu/ ulundu kozhukattai recipes together. The post is too long with all the pictures and two videos. So I thought of updating everything as separate posts, so that it will be easy to browse. Ulundu kozhukattai is my favourite and when we eat sweet and uppu kozhukattai alternatively, it will taste heavenly. Ulundu kozhukattai is very flavourful, as well as healthy. Here is how my mom/MIL makes this.
Check out my healthy version of diabetic friendly ragi kozhukattai & kambu kozhukattai
Ulundu Kozhukattai
Ulundu Kozhukattai recipe with detailed step by step pictures, video. Uppu Kozhukattai recipe is on of the main dish in Ganesh chaturthi, Vinayagar chathurthi celebration.
Prep Time 30 minutes
Cook Time 30 minutes
Soaking time 1 hour
Total Time 2 hours
Servings 25 kozhukattai
Cup measurementsIngredients
- 1/2 cup Urad dal
- 4 Green chillies
- 1/2 cup Grated coconut
- Salt as needed
- 1/2 tsp Mustard For tempering
- 1/8 tsp Asafoetida
- 1 tsp Oil
- Curry leaves - 1 sprig
Ingredients for outer layer
- 1 cup Idiyappam flour -
- 1 & ⅓ cup Water or as needed
- 1 tsp Sesame oil
- Salt as needed
Instructions
Prepare Dough
- First boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I didn't add any sal.Take the flour in a broad vessel. Add the boiling water little by little and mix with the help of a ladle.
- Let it cool for about 5 min, it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapati dough...non sticky. Keep covered till you use to prevent drying. Make equal size balls out of it.
Ulundu stuffing preparation:
- Soak the urad dal for an hour minimum. In a mixer, grind green chilies with salt and half the asafoetida and lastly add well drained urad dal and run the mixer only twice or thrice.(Use juice/inch optioto a coarse consistency.
- Take care that Urad dal should not be ground smooth.In a greased idly plate, steam this mixture in idly pot for 8- 10 minutes. Cool down and crumble it.
- In a broad pan/kadai,heat the oil and season with mustard,asafoetida and curry leaves.Then add the steamed mixture and fry in medium flame till the mixture becomes dry..(3 min)
- Lastly add grated coconut and fry for a minute.This mixture should be fluffy.. Adding coconut is optional, but it enhances the taste very well.Refer the video given to see how to make the kozhukattais.
Video
Notes
- Keep the dough always closed and try to finish making the kozhukattais as soon as possible as keeping for long time may lead to cracking/dry kozhukattais.
- Boil water well,the dough should get cooked 3/4th,then only the dough will be not sticky and also soft after cooking.
- Adding oil in the water/while making dough gives softer kozhukattais.
- Grease your hands generously each time you make kozhukattai,to get it smooth.
Yes, the readymade idiyappam flour available at grocery stores is the handy and best for the kozhukattai outer layer..and the result is a very soft kozhukatai.
Ulundu kozhukattai method:
- First boil water with oil(add salt if the flour doesn’t have salt in it..mine had salt in it so I didn’t add any salt) .Take the flour in a broad vessel. Add the boiling water little by little and mix with the help of a ladle.
- Let it cool for about 5 min, it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapati dough…non sticky. Keep covered till you use to prevent drying. Make equal size balls out of it.
- First boil water with oil(add salt if the flour doesn’t have salt in it..mine had salt in it so I didn’t add any salt) .Take the flour in a broad vessel. Add the boiling water little by little and mix with the help of a ladle.
Ulundu stuffing preparation:
- Soak the urad dal for an hour minimum. In a mixer, grind green chilies with salt and half the asafoetida.
- lastly add well drained urad dal and run the mixer only twice or thrice.(Use juice/inch option) to a coarse consistency.
- Take care that Urad dal should not be ground smooth.In a greased idly plate, steam this mixture in idly pot for 8- 10 minutes. Cool down and crumble it.
- In a broad pan/kadai,heat the oil and season with mustard,asafoetida and curry leaves.Then add the steamed mixture and fry in medium flame till the mixture becomes dry..(3 min)
- Lastly add grated coconut and fry for a minute.This mixture should be fluffy.. Adding coconut is optional, but it enhances the taste very well.Refer the video given for easy understanding. Your stuffing is ready. Transfer to a vessel.
- Make kozhukattai. Take one rolled dough ball. Grease your hands with sesame oil. Knead well in your hand itself to make it smoother. Start from the outside of it by thinning from outside.
- Work towards the middle to make a shallow bowl shape. Fill a tbsp of the prepared stuffing using a spoon.
- Fold and seal the edges. Optionally you can fold decoratively too.
- Soft and moist kozhukattai will be ready by steaming them in a greased idli plates for 5-8 minutes!
- Soak the urad dal for an hour minimum. In a mixer, grind green chilies with salt and half the asafoetida.
You can gobble these kozhukattais countlessly and enjoy.
Love this kozhukattai.. Well explained with the video..
Delicious Kozhukattai,i remember ur old post changed the recipe too?nice version n videos:)
waw.. these are nice! You are so graceful & gentle with them:)
Kozhukattai looks beautifully shaped and nice video.
Always love to have sweet kozhukattai and ur pics are too tempting.U've made perfectly.Video is very useful.
We make a savory version of kozhukattai(modak) with toor dal instead of urad dal,yet 2 post in m blog..nice pics raks
They look gorgeous .. Have a great festival
i was planning to make it this weekend too, not sure if i will have the energy though 🙂
Perfectly made! fantastic clicks!
perfect shapes always love this one more than sweet version..
Wow they are super nicely done. Adding coconut to poornam sounds nice
Looks yum ….nice clicks …love the 1st time …video is so gud …why you don't put voice ? 🙂
Beautifully done, love this ulundhu kozhukattais very much.
Looks stunning…perfect kozhukattais…Loved the first pic very much!!
tht's looks so tempting …yum
adding coconut is nice.. Nice presentation Raks.. Keep rocking…
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absolutely mesmerized with pictures
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Excellently made dear. Lipsmacking good.
These are my absolute favorite kinds!!! lovely pictorial
Loved the first pic so much. Cute ones !!
Love the preparation and the video is very helpful!!!
Sowmya
Ongoing Event – Coconut
Ongoing Event – Healthy Foods for Healthy Kids – Combo Meals
Kozhukattai looks so cute and yummy. Never tasted ulundu ones.
Nice presentation, Video would be great help…
I love this filling… and you have folded it so beautifully Raks! 🙂
Perfect pleats for the modakam Raks,something I am never able to follow:).Love the filling too,never tried the savory version yet!
Plz tell me for sweet kozukattai how to do?
I'm amazed… that looks really good, would love to try that!
Kozhukattais look so perfect and tempting…Very neat too…Loved the filling..
Perfectly done Kozhukattais, thanks for sharing the video!
Appetite Treats
love these sweet dumpling or modaks :))
I made this today and it came out very nice.
I love your videos raks:) I so tempted to grab the kollukattais ure making. so proffesional
Love ur recipies.. I am new to cooking and I follow this website a lot!! Thanks a lot!
Ur website has all the dishes that I think of making.. Love ur recipies.. Thank you so much!!
Nice! I made my first kozhukattais following your recipe.. Came out great! I have heard many people saying that its a difficult job..preparing the sweet and salt stuffings took time, but otherwise was easy. I couldnt spend time in preparing rice flour from the scratch and used the one i bought from a shop and used olive oil instead of sesame..anyway came out very well..
Got appreciations from hubby, mom and mil 🙂