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September 4, 2016

Ulundu Kozhukattai–Urad Dal Poornam Kozhukattai- Uppu Kolukattai

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ulundu kozhukattai recipe
For Ganesh Chaturthi, we make Ulundu kozhukattai/ Ulutham paruppu kozhukattai / Urad dal poornam kozhukattai by making a spicy stuffing with urad dal. Traditionally we call it as Ulundu poornam Kozhukattai. Some people call it as uppu kozhukattai too. Chana dal pooranam or coconut poornam kozhukattai, Ellu kozhukattai and Urad dal kozhukattai should be in our naivedyam for Ganesh chaturthi festival. Apart from this, we make other kozhukattai varieties based on our personal choice.

I have already made a post about this ulundu kozhukattai under my “3 Kozhukattai varieties” post. Still I want to have a separate detailed post for this recipe. Sometimes we make this ulundu kozhukattai for dinner too.Its a healthy, protein packed dish. I have also shared an easy ulundu kozhukattai version for beginners. Do check it out. Now lets see how to make Ulundu kozhukattai with poornam with video.

Check out my easy ulundu kozhukattai too !

ulundu kozhukattai recipe

Ulundu kozhukattai - Urad dal poornam kozhukattai

Ulundu kozhukattai - Urad dal poornam kozhukattai Traditional ulundu kozhukattai - Dumplings made of stuffing with urad dal
Cuisine: Indian
Category: Festival recipes
Serves: 10 nos
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes

1 cup - 250ml
  • Rice flour - 1 cup ( I used Anil kozhukattai mavu)
  • Water - 1.5 cups (Water quantity may vary)
  • Cooking oil or ghee - 1 tsp
  • Salt - a pinch
For stuffing/Poornam
  • Urad dal – 1/4 cup
  • Green chillies – 2-3 nos
  • Ginger – 1/2 inch piece
  • Grated coconut - 1/4 cup
  • Asafetida / hing – 1/4 tsp
  • Salt – as needed
To temper
  • Coconut oil or cooking oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • curry leaves – few
  • Hing – a pinch

  • Always make the pooranam first & then make the outer covering. Wash and soak urad dal in water for 30 minutes. Drain the water completely and take the urad dal in a mixie jar. Put green chillies, hing, salt, ginger and pulse the mixture once or twice. Make a coarse paste. Do not grind for more time.
Ulundu kozhukttai
  • In a idli pot , grease the idly plate and spread the ground urad dal mixture. Make a hole in the center for uniform cooking. Steam it for 10 – 15 minutes.
Ulundu kozhukattai
  • After it cools down, crumble the mixture using your hands and run it in the mixie once or twice for easy perfect crumbling and keep it ready..
ulundu kozhukattai
  • Heat oil in a kadai, temper the mustard seeds, urad dal and curry leaves with a pinch of hing. Then add the crumbled urad dal mixture and mix well.
      Finally add the grated coconut , mix well and switch off the flame. Stuffing is ready.

ulundu kozhukattai
  • In a broad bowl , take the flour and add the salt. Mix well and set aside.
  • In a bowl, take the required water and add a tsp of sesame oil.
  • Let it boil for few seconds in high flame.When it starts to roll boil, switch off the flame and add the water to the flour little by little. Mix the flour with a wooden ladle. Kozhukattai maavu
  • Add more water if required. Mix well and make a whole mass like chapatti dough. (initially u need a ladle to mix but when the dough becomes warm, mix it well with ur hands to make a soft , non- sticky dough.)
  • Apply a tsp of sesame oil over the dough to cover it. ( this prevents the dough from drying).Cover it with damp cloth and lid , set aside. Have a look at this VIDEO for more details. kozhukattai dough tile2
  • Make a ball from dough and press it to make a cup. Place a tbsp of stuffing & cover it as shown in the pictures.
Ulundu kozhukattai
Ulundu kozhukattai
Ulundu kozhukattai

ulundhu kozhukattai
  1. Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour.Its a different quality , not the one we use for pongal.It is cheaper in cost too.
  2. I use store bought rice flour - Idiyappam flour or Anil kozhukattai maavu. I always add 1.5 cups of water adding a tsp of oil for making dough. For home made rice flour, water quantity may vary.
  3. Always add the required water while making the dough.If the dough becomes sticky or dry, u’ll get crack.
  4. Keep the unused dough covered with a wet cloth and then with a lid while u make modakam.
  5. Its always better to prepare the outer covering after making pooranam/ stuffings to prevent the dough sitting for long time.
  6. U can refrigerate the unused dough covered by wet cloth be keeping in an air tight box & use the next day or the same evening.
  7. Pooranam can be prepared the previous day and refrigerated.
  8. Apply sesame/gingely oil in ur hands every time when u make the shape.
  9. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)
  10. Always place the idli plate filled with kozhukattai after the water in the idli pot starts roll boiling. This helps for quick cooking & also the kozhukattai remains white in color and crack free.
  11. U can identify the cooked kozhukattai by its shining look.
  12. Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.
Ulundu kozhukattai recipe

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