Uppu Kozhukattai / Ulundu Kozhukattai
Traditional, Savoury, Steamed, South Indian Rice Flour Dumplings stuffed with Spicy lentil filling called as Uppu Kozhukattai or Ulundu Kozhukattai Recipe. Made as Prasadam for Ganesh Chaturthi and a popular breakfast or evening tiffin in South Indian homes.
Servings 4 people
Ingredients
- FOR THE OUTER RICE COVERING
- 1 cup Raw Rice Flour
- 1 cup Water
- 1 tsp Sesame Oil
- Salt to taste
- FOR THE URAD DAL OR ULUNDU FILLING
- 1 cup Urad dal or Ulundu soaked for 3 hours
- Green chillies as per taste
- 1/2 tsp Mustard Seeds or Rai
- 1/2 tsp Sesame Seeds
- 2 tsps Sesame Oil
- A big pinch of asafoetida or hing Skip this ingredient for gluten free recipe
- Few sprigs of curry leaves as required
- Salt to taste
Instructions
- Steps to make the outer covering (with rice flour)
- Heat 1 cup of water in a thick bottom kadhai or non-stick pan.
- Allow it to simmer, add salt and the 1 tsp oil.
- Now slowly add the rice flour and then work your spatula quickly to mix everything together.
- Ensure the heat is on low while adding the rice flour.
- Keep working the dough, you may see some lumps here and there so try and break them with the spatula and after 5 odd minutes of cooking the dough, switch off the flame.
- Cover the dough with a lid for 2 minutes and then start working on the same.
- Steps to Make the Ulundu or Urad Dal Filling
- Ensure the dal is soaked for 3 hours. Drain the water and grind it coarsely (without water) in a
mixer grinder jar with green chillies. - Add salt and steam this mixture in idli moulds for 15 minutes.
- Cool and then crumble them. Keep aside and prepare the tempering.
- Heat a kadhai / wok or non-stick pan, add oil, followed by mustard seeds and a pinch of asafoetida or hing.
- Once mustard crackles, add sesame seeds and curry leaves.
- Mix well and allow the mixture to cook for 5 to 7 minutes, stirring occasionally with a lid closed.
- Switch off the flame, allow the filling to cool and prepare for the rice flour covering.
- How to make and shape the Ulundu Kozhukattai or Uppu Kozhukattai
- Ensure oil is handy at all times to dip your fingers while rolling the rice balls, flattening
them and then filling the mixture and pressing them in the corners. - Remove the warm dough from the kadhai on to a plate or thali, add a tsp of oil on top of the
dough and then knead it thoroughly. - Ensure the dough is warm. Never let the rice flour dough to completely cool off, else it will
lead to cracks and it will fall apart while steaming. - Tip – you can opt for readymade moulds but I prefer doing this traditionally.
- Take small portion of the dough, make round balls, flatten it in your palm (dip fingers with oil
at all times), then take the urad dal mixture and place it on one corner. - Ensure you load a good amount of stuffing and slowly cover the same (cresent moon shape) with the rice mixture and seal the edges tightly.
- Repeat the process for the remaining rice dough and dal mixture.
- How to steam the Ulundu Kozhukattai or Uppu Kozhukattai
- Heat water in a steamer and then place the Kozhukattais on the greased thalis. Steam them for 15 minutes. Allow it to cool and slowly remove them from the thalis and place it on the serving dish / bowl.
- Since I don’t have a dedicated steamer at home, I steam them in idli plates in a cooker.
- Heat water in a cooker (no whistle required).
- Meanwhile, grease the idli plates and place the kozhukattais carefully. Don’t overcrowd them as it would lead to sticking and breaking post steaming.
- When water boils and you see steam from the cooker, place the idli plates on the stand and carefully place the idli stand inside the cooker.
- Shut the lid and allow it to steam on medium heat for 15 minutes.
- Allow them to completely cool before carefully lifting them and placing them on serving plates.
- Repeat the process of steaming with the rest of the kozhukattais too.
- Serve hot with coconut chutney if serving as tea time snacks.
Notes
Recipe Notes
- Ensure you knead and work the dough when it is warm. As the rice flour dough cools, it tends to get hard, leading to breakage while filling and steaming.
- Please ensure you dip the fingertips in oil while rolling the dough balls, shaping them into gujiyas. Few tips of oil ensure the dough doesn’t dry and tear while shaping.
- If your kozhukattais are waiting to be steamed, dab few drops of oil and pat it to ensure they don’t dry out while steaming.
- When the rice flour is poured into the hot boiling water, ensure your spatula is handy and immediately start working the dough on low heat. If for some reason, you feel that you are unable to handle the dough and it is sticky, add a tblsp of oil and then work the dough. Don’t worry if you see a big lump of dough, just patiently mix well and keep stirring continuously. Splash some water if you see some dry dough in some areas, mix well again and then follow the steps for kneading.