Ulundu kozhukattai recipe, How to make uppu kozhukattai

Updated on June 26, 2024 by Raks Anand 36 Comments

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. It is a dumpling made out of rice flour outer cover and a savory stuffing with urad dal.

Ulundu-kozhukattai-uppu-kozhukattai-recipe

Mainly made for Ganesh chaturthi, this is a must in part of our 3 types of dumpling offerings.

Check out my healthy version of diabetic friendly ragi kozhukattai & kambu kozhukattai

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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.

Firstly let's make the stuffing. Here are the simple ingredients needed to make ulundhu pooranam.

Ingerdients for ulundhu kozhukattai stuffing

Urad dal - You can use split or whole white urad dal.
Coconut - Gives volume and flavour.
Green chilli - for spice and flavour
Asafoetida - The main flavour in this stuffing.

For full list of ingredients, please check my recipe card below.

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Let's see how to make the outer cover. Back in 2008, when I was new to Singapore and blogging world, I had no access to a good quality raw rice flour. It was only parboiled rice available. So for rice flour, I used to replace with Baba's idiyappam flour.

So everything that uses rice flour, I used idiyappam flour. But to my surprise, it was a great substitution for snacks and kozhukattai.

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 kozhukattai.

Step by step images

Firstly 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).
Then, take the flour in a broad vessel. After that, add the boiling water gradually and mix with the help of a ladle.
Let it cool for about 5 minutes, it should be warm still. Then knead with your greased 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 firstly for an hour minimum. Then 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.
Then in a greased idli plate, steam this mixture in idly pot for 8- 10 minutes. After that, cool down and crumble it.
Then, in a broad pan/kadai, heat the oil and splutter mustard seeds, asafoetida and curry leaves. After that, add the steamed mixture and fry in medium flame till the mixture becomes dry.(3 minutes approximately)
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. Your stuffing is ready. Transfer to a vessel.
Make kozhukattai. To begin with, 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.
Then, work towards the middle to make a shallow bowl shape. After that, fill a tablespoon of the prepared stuffing using a spoon.
Then 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!

You can gobble these kozhukattais countlessly and enjoy.

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5 from 11 votes