URAD DHAL POORANA KOZHUKKATTAI(ULUNTHU KOZHUKKATTAI)- SPICY URAD DHAL KOZHUKKATTAI

Kozhukkattai is a healthy, tasty snack that can be prepared in both sweet and savoury versions. This month 25^th vinayagar chathurthi festival is coming. One of the important festival for Vinayagar. The must to prepare for neivethiyam is this poorana kozhukkattai.

Poorana kozhukkattai is nothing but the kozhukkattai made with some fillings(pooranam) which is covered with the rice flour dough. There are variety of pooranams we can make, out of them one must prepare pooranam in our house is this ulunthu pooranam along with sweet channa dhal pooranam.

Channa dhal pooranam is for sweet and this ulunthu(urad dhal) pooranam is for spicy. In our house we generally make the pooranam by sauting the urad dhal paste. But some may follow the steaming method. First cook the urad dhal paste in steam , and then sauté them along with spices.

Please check the below links for the other kozhukkattai recipes here in my blog

• Peanuts Poorana Kozhukkattai
• Coconut Poorana Kozhukkattai
• Salt Pidi Kozhukkattai
• Sweet Pidi Kozhukkattai
• Neer Kozhukkattai
• Mani (Ammini) Kozhukkattai

Here I have give the recipe which we follow in our house.

OK, now let’s move on to this recipe.

URAD DHAL POORANA KOZHUKKATTAI

SOAKING TIME: 2 HRS | PREPARATION TIME: 10 MIN | COOKING TIME: 30 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 4 PERSONS

INGREDIENTS:

                        1 cup rice flour

                        ½ cup urad dhal

              2 green chillies

                        1 ½ cup water (approx.)     

                        Few curry leaves

                        1 teaspoon asafetida

                        Salt to taste

                        3 tablespoon oil

                                                           

PREPARATION:

Soak the urad dhal in water for minimum 2 hours.

Then drain the water and grind into coarse paste (not too coarse, not too smooth) paste without adding water along with green chillies and salt.

Keep the ground paste aside.

METHOD:

In a pan add 2 tablespoon oil and let it heat.

Add the mustard seeds and let it splutter.

Then add the asafetida powder and sauté for few seconds in medium flame.

Then add the ground paste and sauté well.

This step is a little difficult one. You have to sauté without stopping in low medium flame. Because the ground paste will stick with the pan for sure.

Add a teaspoon of oil if required. Add the curry leaves and sauté continuously.

Once the mixture become dry and non sticky, remove it from the heat.

Now urad dhal pooranam is ready.

In a pan take water and bring it to boil.

Add little salt and oil. Stir well. Let the water to boil well.

Then take the rice flour in a bowl and then add the salted hot water little by little and mix well by using a spatula.

Make it as soft pliable dough like chapathi dough.

Once the prepared dough is cooled down, it will become little thicker.

If the dough is still remains thin or stickier, heat it for few seconds by stirring continuously till it reach the right consistency.

Grease the steaming plate or idly plate , hands and a polythene cover or banana leaf.

Take small lemon sized rice flour ball in the polythene cover and flatten it using the fingers. Then place a teaspoon of prepared urad dhal stuffing (pooranam) in one half side and close it with the dough of other half which make a crescent shaped kozhukkattai. Now the urad dhal kozhukkatai is ready.

Cook the prepared kozhukkattais in the steam by using the idly pot for 10 minutes.

The kozhukkattais will become shiny and non sticky once it gets cooked.

Then remove from heat and serve.

NOTES:

• Instead of rice flour you can use idiyappam flour or store brought kozhukkattai flour too.
• Don’t add whole water at one go in to the boiling water. Add little by little and mix with a spatula.
• The amount of water required will vary as it depends on the nature of the rice flour we are using.
• Grease your hands with oil to avoid sticking before making kozhukkattais.
• Use good roll boiling hot water to get nice soft kozhukkattais.
• Place the plate with raw kozhukkattais after the water in the idly pot starts boiling.
• Instead of sauting the urad dhal directly in the pan, you can cook the urad dhal paste in steam for 10 minutes, and then crumble it with hands .later on add it with the tempering and sauté.
• Adjust the number of green chillies according to the spiciness you want.
• It is always better to use banana leaf to flatten , but in case of unavailability of banana leaf, you can use polythene cover.
• If you like you can add few tablespoon of grated coconut also, as it is spicy kozhukkattai, generally we don't add coconut in our house, if you wish you can add.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Soak the urad dhal in water for minimum 2 hours. Then drain the water and grind into coarse paste (not too coarse, not too smooth) paste without adding water along with green chillies and salt. Keep the ground paste aside.

In a pan add 2 tablespoon oil and let it heat. Add the mustard seeds and let it splutter.

Then add the asafoetida powder and sauté for few seconds in medium flame.

Then add the ground paste and sauté well.

This step is a little difficult one. You have to sauté without stopping in low medium flame. Because the ground paste will stick with the pan for sure.

Add a teaspoon of oil if required. Add the curry leaves and sauté continuously.

Once the mixture become dry and non sticky, remove it from the heat.

Now urad dhal pooranam is ready.

In a pan take water and bring it to boil.

Add little salt and oil. Stir well. Let the water to boil well.

Then take the rice flour in a bowl and then add the salted hot water little by little and mix well by using a spatula.

Make it as soft pliable dough like chapathi dough.

Once the prepared dough is cooled down, it will become little thicker.

If the dough is still remains thin or stickier, heat it for few seconds by stirring continuously till it reach the right consistency.

Grease the steaming plate or idly plate , hands and a polythene cover or banana leaf.

Take small lemon sized rice flour ball in the polythene cover and flatten it using the fingers. Then place a teaspoon of prepared urad dhal stuffing (pooranam) in one half side and close it with the dough of other half which make a crescent shaped kozhukkattai. Now the urad dhal kozhukkatai is ready.

Cook the prepared kozhukkattais in the steam by using the idly pot for 10 minutes.

The kozhukkattais will become shiny and non sticky once it gets cooked.

Then remove from heat and serve.

Do try this recipe and please don’t forget to give your feedback in comments.

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