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Ulundu-kozhukattai-uppu-kozhukattai-recipe
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5 from 6 votes

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 Time30 mins
Cook Time30 mins
Soaking time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: Indian
Servings: 25 kozhukattai

Ingredients

  • ½ cup Urad dal
  • 4 Green chillies
  • ½ cup Grated coconut
  • Salt as needed
  • ½ teaspoon Mustard For tempering
  • teaspoon Asafoetida
  • 1 teaspoon Oil
  • Curry leaves - 1 sprig

Ingredients for outer layer

  • 1 cup Idiyappam flour -
  • 1 & ⅓ cup Water or as needed
  • 1 teaspoon 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 ¾th,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.