Uppu kozhukattai or Ulundu kozhukattai is a traditional dish from the southern part of India. The procedure is the same as sweet kozhukattai except the filling.
- Rice Flour (processed, 1 cup)
- Red chili (2)
- Green Chili (1)
- Salt (to taste)
- Oil (7 tsp)
- Mustard Seeds (1 tsp)
- Curry Leaves (chopped, few)
- Hing [Asafoetida] (cake, small)
- Urad Dal [Black Gram] (de-husked, split, 1/2 cup)
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Category: Snack, Tiffin
For the dough:
- Wash and soak rice for 2 hours.
- Strain the water and spread an a kitchen towel.
- After an hour dry grind the rice to a fine powder. The rice should be partially damp and dry.
- Transfer the flour into a sieve to get a fine powder.
- Now in a deep skillet add water, salt and oil.
- Bring water to a rolling boil.
- Add flour and simultaneously stir to avoid forming lumps.
- Cook till the water evaporates and the dough comes to a whole mass.
- Switch off the flame and wrap it with a damp cloth and allow to rest for an hour.
For the filling:
- Wash and Soak urad dal, red chilies, green chili and hing cake for an hour.
- Strain the water and transfer them to a grinder bowl.
- Add salt and grind to a coarse consistency.
- Grease the plates and add the mixture and steam for 10 minutes.
- Cool the mixture and pulse grind.
- In a skillet add oil and mustard seeds.
- Wait for the seeds to splutter and add the chopped coriander leaves.
- Cook for 10 minutes and set aside.
For the kozhukattai:
- Knead the dough well, if required add oil and sprinkle some water if it’s dry.
- Oil your palm and fingers.
- Split the dough into gooseberry sized balls.
- Make a perfectly shaped ball.
- Flatten it from the sides to the center.
- Press on the sides gently to make a cup.
- Take 1 or 2 teaspoons of mixture and place it at the center.
- Bring both the edges together and now it should look like a crescent moon.
- Edges should be tightly sealed. If required wet your fingers with oil or water.
- Make patterns if you wish using a fork or a spoon.
- Again apply oil on a plate and steam for 10 minutes.
Step by step pictures of the recipe:
- Soaked rice should not be sun dried.
- The dough should rest for an hour otherwise the modak will break while making it.
- The steam time for modak should be 10 or lees than 10. If you keep it for longer it will break.