Ulunthu kozhukattai

Ulunthu kozhukattai or uppu kozhukattai is a savory version of kozhukattai prepared with whole black gram without skin / ulunthu which is prepared at the time of Vinayagar chathurthi.

Ingredients:

For outer layer:

• 1 cup - Idly rice
• 1 tbsp - Sesame oil
• Salt as needed
• Water- as needed

For ulunthu pooranam or stuffing:

• 3/4 cup – Whole black gram without skin / ulunthu / urad dhal
• 1 or 2 nos – Green chillies or add as needed
• 10 nos – Fresh curry leaves
• 2 tbsp – Coconut grated
• Salt as needed

Seasonings:

• 1 tsp – Oil
• 1/4 tsp – Mustard seeds
• 1 pinch – Asafoetida

Preparation method:

Making of ulunthu pooranam:

1. Wash and soak whole black gram / ulunthu in enough water for 1 to 2 hours. Take a mixer grinder, add soaked ulunthu, green chillies, curry leaves and enough salt, grind them to a coarse paste. Do not add water while grinding.
2. Place the ulunthu paste in a idly plate or any steamer for 9 to 10 minutes and steam until cooked. Allow them to cool completely.
3. Using hands crumble the steam cooked ulunthu or just pulse it in a mixer to get the pooranam.
4. Heat oil in a pan, season it with mustard seeds and asafoetida, then add ulunthu mixture and saute for 1 or 2 mins over low flame. Switch off the stove and then add grated coconut to it, mix well. Now ulunthu pooranam is ready.

Making of outer layer and dumplings:

1. Soak idly rice for 5-6 hours and using wet grinder/mixer grinder grind the rice with enough water to a very fine consistency (like dosa batter). Then add required salt to it and mix well, set it aside.
2. Take a hard bottom pan, keep the flame in medium always and add 1 tbsp of sesame oil to it. Then add freshly ground rice flour and keep stirring continuously never move from that place. Continue doing this until you get thick ball.
3. Switch off the stove. Divide the batter into three portions and knead it into a smooth ball. Make it into a single ball and cover it with a wet tissue or cloth. Now outer layer is also ready.
4. Grease your hands with sesame oil and take a small lemon sized ball to make a bowl as shown in the picture. Place a tsp of pooranam in the center of the bowl and carefully seal the edges. Continue the same procedure with rest of the dough and pooranam.
5. Place the kozhukattai in the idly plate or any steamer for 10 minutes and steam until cooked. yummy ulunthu kozhukattai is ready.

Notes:

• Always prepare the pooranam first, then make the outer dough so that the outer dough does not get dried up.
• I made rice flour from the scratch. Even I tried with store bought rice flour but making our own rice flour is really tasty and this is the authentic way of making kozhukkattai.
• Keep the flame in low while sautéing ulunthu pooranam after seasoning, otherwise the pooranam will get dried up.

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