Ulundu Kozhukattai Recipes

Ulundu Kozhukattai, also known as Urad Dal Modak, is a traditional South Indian savory dish made with a spiced urad dal filling and a rice flour outer covering. It is often prepared during festivals like Ganesh Chaturthi. Here’s the recipe:

Preparation time: 30 minutes
Cooking time: 20 minutes
Ready in: 50 minutes

Ingredients:

For the outer covering:

• 1 cup rice flour
• 1.5 cups water
• 1/2 teaspoon salt
• 1 teaspoon oil

For the spiced urad dal filling:

• 1/2 cup urad dal (split black gram)
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 2 green chilies, finely chopped
• 1/4 teaspoon turmeric powder
• 2 tablespoons grated coconut
• A few curry leaves, chopped
• Salt to taste

Instructions:

1. Wash the urad dal thoroughly and soak it in water for about 2 hours. Drain the water and grind the dal into a coarse paste using a blender or food processor. Set aside.
2. In a pan, heat oil and add the mustard seeds. Allow them to splutter, then add the asafoetida, chopped green chilies, and curry leaves. Saute for a minute.
3. Add the ground urad dal paste to the pan and mix well. Add turmeric powder and salt. Cook the mixture on low heat until it becomes thick and starts to leave the sides of the pan. Remove from heat and let it cool.
4. In a separate pan, bring water to a boil. Add salt and oil to the boiling water. Reduce the heat to low and gradually add the rice flour while stirring continuously to avoid lumps. Cook the mixture until it thickens and forms a dough-like consistency.
5. Remove the pan from heat and let the dough cool slightly. Knead the dough well until it becomes smooth and pliable.
6. Divide the dough into small lemon-sized balls. Flatten each ball with your fingers or using a rolling pin to form a small disc. Place a spoonful of the spiced urad dal filling in the center of each disc.
7. Carefully fold the edges of the disc over the filling, pinching and pleating them together to seal the filling inside. Repeat the process for the remaining dough and filling.
8. Steam the filled kozhukattai in a steamer or idli cooker for about 10-12 minutes until the outer covering becomes soft and cooked.
9. Once cooked, remove the kozhukattai from the steamer and let them cool slightly before serving.

Ulundu Kozhukattai is ready to be served as a savory snack or as part of a meal. Enjoy these flavorful dumplings during festivals or as a delicious snack.