Meena's Taste Mantra

Ulundu Kozhukattai - A mildly spiced urad dal filling steamed rice balls!

Of the many steamed variants that SouthIndian cuisine has to offer, Ulundu Kozhukattai is one of the many options. This is very nutritious and tastes simply delicious!

We prepare these for Breakfast or as evening light supper. Ulundu Kozhukattai is one of the naivedhyam | prasad that we make during Ganesh Chathurthi and Shree Varalakshmi Puja.

INGREDIENTS

For Ulundu Filling

1 cup Urad Dal
1 tblsp Fresh Coconut, grated
2 - 3 Green Chilli, finely chopped
1/2" Adrak | Ginger, finely chopped
7 - 8 Kadhi Patta | Curry Leaves
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
A pinch Hing | Asafoetida Powder
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Oil

To taste Salt

For Rice Dough

1 cup Raw Rice

2 cups Water

A pinch Salt

2 tsp Homemade Ghee | Clarified Butter

For Ulundu Kozhukattai

2 tsp Oil

METHOD

Preparing Ulundu Filling

Wash and soak 1 cup Urad Dal for an hour. Drain water and keer aside soaked Urad Dal.
Coarsely grind soaked Urad Dal. Just a pulse in the mixer will do. We need to just break down soaked urad dal to 3 to 4 pieces.
Transfer broken urad dal to a mixing bowl. Add adrak, green chilli and salt. Mix well.
Steam this mixture for 10 minutes. We need to spread this mixture lightly on a steamer plate and then steam. Keep aside to cool.
Once again give a small pulse to this steamed mixture in a mixer.
In a thick bottomed kadhai, heat oil and add rai, urad dal, hing and kadhi patta.
As rai crackles, add the broken steamed urad dal mixture and toss well.
Add grated coconut and chopped dhania. Mix well.
Switch off the gas. Cover and keep aside.

Preparing Rice Dough

Wash and soak rice for 4 hours in 2 cups water.
After 4 hours, strain the water and keep aside both soaked rice and stained water.
Grind to a smooth paste. Add strained water as required to facilitate grinding.
In a non stick pan, add rice paste and remaining strained water, ghee, salt and mix well.
On low flame, stir continuously till it gets to a dough like consistency.
Switch off the flame and keep aside.

Preparing Ulundu Kozhukattai

Make small lemon size equal portions of Ulundu filling and keep aside.
Make small lemon size equal portions of Rice dough and keep aside.
Grease fingers with ghee and then take one portion of the rice dough and make a bowl shape from the same.
Place one portion of the Ulundu filling and then gather the sides of the rice dough bowl to the center to cover the entire Ulundu filling portion.
Gently roll kozhukattai between the palms of your hand to get a smooth surface.
In the similar manner prepare remaining. We got around 18 to 20 Ulundu Kozhukattais.
Place these Ulundu Kozhukattai on a steamer plate and steam them for 8 to 10 minutes.
Remove steamed Ulundu Kozhukattai and serve with Coconut Chutney and Molaga Podi.

Note:

a. Sometimes the rice dough may be left over. To this add little bit of salt and mix well. Thereafter prepare Ammini Kozhukattai.

We have used:

1. Tata Salt Lite

2. L G Hing Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.