August 10, 2016

Ulutham Kozhukattai / Urad dal Kozhukattai

Spicy version of sweet kozhukattai made with urad dal and chillies. This is made as neividhyam on Vinayaka chathurthi. Since it is a steamed and healthy food I make this as evening tiffin too. Whenever I make Sweet Kozhukattai on festive days, I make a point to make this also for my mother in law who is diabetic...



ALSO SEE OTHER VARALAKSHMI NEIVIDHYAM RECIPES LIKE MEDHU VADAIKONDAIKADALAI SUNDALARISI PARUPPU PAYASAMSUGIYANAPPAM, PACHARRISI IDLI



Pre time : 30 mins
Cooking time: 20 mins


Ingredients for making Ulutham Kozhukattai / Urad dal Kozhukattai :


For the outer cover;


Raw rice 2 cups
Salt to taste
Gingelly oil 3 tea spoons


For the fillings:


Urad dal 4 table spoons
Green and red chillies 2 each
Asafoetida powder
Salt to taste
Gingelly /Sesame oil 4 tea spoons
Mustard seeds and curry leaves for seasoning



How to make Ulutham Kozhukattai / Urad dal Kozhukattai?


Outer cover:


Soak raw rice for 1 hour after washing the rice.
Then drain the water out and grind the rice with salt to fine paste adding water in a blender to milkshake consistency. Let the batter be watery.
In a heavy bottomed pan pour the batter with 3 tea spoons of oil and keep stirring in medium flame continuously.























In few minutes the stuff thickens and will become tight.
When the pure white colour of the batter turns to be dull and the batter becomes roti dough consistency switch off the stove.
Transfer the dough to a broad vessel sprinkle some water and knead with hand to soft dough.
Close it with a wet cloth and keep aside.


Stuffings:


Soak the urad dal after washing with the chillies for 45 minutes.
Take the water completely out.
Transfer the stuff to the blender.
Add salt and asafoetida powder and give few turns in the blender.
Let the stuff be a coarse mixture.
Grease the idly plates and put the stuff in to them.
Steam them out for 15 minutes.
























Then transfer the steamed urad dal stuff into a blender and just give few turns.
Put them in a bowl.
In a sauteing pan do the seasoning with mustard seeds and curry leaves and pour it on the urad dal stuffing and mix well with a spoon.
Now the stuffing is ready.




Kozhukattais:


Grease the palms well with sesame/ gingelly oil.
Take gooseberry size balls from the dough.
Make small cups out of it as shown in the photo.
Keep 1 tb spoon of stuffing inside.
























Bring the edges together , press them and do the sealing.
Place the prepared kozhukattais on a greased idli plates and steam them for 10 to 12 minutes.
The spicy yummy kozhukattais are ready. 






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