ULUNDU KOZHUKATTAI RECIPE WITH VIDEO | GANESH CHATURTHI RECIPES

     This is one of my old posts, I posted the recipes for sweet and uppu/ ulundu kozhukattai recipes together. The post is too long with all the pictures and two videos. So I thought of updating everything as separate posts, so that it will be easy to browse. 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.

Ulundu Kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 30 mins    |  Cook time: 30 mins    |  Makes: 25

Ingredients

Urad dal	1/2 cup
Green chillies	4-5 nos.
Grated coconut	1/2 cup
Salt	as needed
Mustard	For seasoning 1 tsp
Asafoetida	1/4 tsp
Oil	1 tsp
Curry leaves	1 sprig

 

INGREDIENTS FOR  OUTER LAYER

Idiyappam flour	1 cup
Water	1 &1/3 cup,or as needed
Sesame oil	1 tsp
Salt	If needed

      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 kozhukatais.

Method:

1. Boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I dint add any salt)
2. Take the flour in a broad vessel.
3. Add the boiling water little by little and mix with the help of a ladle.
4. 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 chapatti dough...non sticky..
5. Keep covered till you use to prevent drying.

Method

1. Soak the urad dal for an hour.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 option) to a coarse consistency.
2. Take care that Urad dal should not be ground smooth.In a greased idly plate, steam this mixture in idly pot for 5-8 minutes. Cool down and crumble it.
3. 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) 
4. 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.

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 3/4th,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.

Your stuffing is ready and use a spoon to fill it in the kozhukattais. Soft and moist kozhukattais will be ready by steaming them in a greased idli plates for 5-8 minutes!

HOW TO MAKE KOZHUKATTAI VIDEO

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