The savory version of kozhukattai , which is made by stuffing urad dal poornam, made for ganesha chaturthi. Last year itself i wanted to post the recipe of ulundu kozhukattai, but somehow i couldn’t make it out. In my mom’s place she makes this savory version of kozhukattai more than the
Modakam, where as in my in laws place every one likes Modakam a lot. Though making of kozhukattai is a bit time consuming i love to make it and of course to eat it too.
INGREDIENTS:(
FOR POORNAM)[ YIELDS 14-15 KOZHUKATTAIS]
| URAD DAL | 1/4 CUP |
| TOOR DAL | 1 TSP |
| RED CHILLI | 2 |
| SALT | AS NEEDED |
| ASAFOETIDA | A PINCH |
| OIL | 1 TSP |
| MUSTARD SEEDS | 1/4 TSP |
| CURRY LEAVES | FEW |
FOR OUTER COVER: | RICE FLOUR|IDIYAPPAM FLOUR | 1 CUP |
| SESAME OIL | 1 TSP |
| SALT | AS NEEDED |
| WATER | 1 AND 1/4 CUP(MINUS 1 TBLSP) |
METHOD:
- Soak the urad dal and toor dal together for 45 minutes.
- The addition of toor dal is to avoid the stickiness of the urad dal.
- After 45 minutes, drain the water and grind this along with red chilli, asafoetida and salt into a coarse paste.
- Make it into patties and steam them in a idli maker for 12 minutes.
- Take out and allow it to cool.
- When it is completely cool just pulse it in a mixer to get the poornam as we make for parrupu usili.
- In a pan, add oil and temper with mustard seeds and curry leaves.
- When it splutters, add the pulsed urad dal mixture. Saute for 2 minutes and switch off the flame.
- Cover this and keep aside.
For making the outer layer:
- Boil the water to a nice rolling boil and add salt and sesame oil to the water.
- Now add the flour to the water. Keep the flame low and add the flour.
- Stir it without any lumps and let the dough come into a soft mass.
- Put off the flame and when it is warm roll it with your hands to form a nice dough.
- Keep it in a wide vessel by covering it with a clean moist cloth.
- Take out a medium lemon sized ball and grease your hands with sesame oil.
- With you fingers make a small cup out it.
- Place a tsp of poornam into this and carefully seal the edges.
- Repeat the same procedure for the rest of the dough.
- Steam them for 10 minutes in a greased idli plate.You can see the shinny texture of the kozhukkatis once they are done.
- After 2 minutes transfer them to a bowl.
- Kohukattais are ready for neiveidyam.
Note:
- Always keep the outer layer covered to avoid dryness , which if you don’t do will form cracks in the kozhukattais.
- The left over urad dal poornam can be used in Ammini kozhukattai instead of idli milagai podi.
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