Happy Ganesh Chathurthi ! I usually make Kadala Paruppu Sweet Kozhukattai and Chana Sundal on that day, but this time I am going to be at my mom's place, so before going there, I made two varieties of kozhukattais, one was the Aval Sweet Pidi Kozhukattai and then this Ulundu Purana Kozhukattai. Though I have tasted this many times at my friend's place, this is the first time I made it at home. I used organic Unpolished Arisi Maavu ( Rice Flour ) for the outer layer, the kozhukattais turned out very soft with a beautiful color and tasted very good with the savory filling..
Need To Have
- Organic Unpolished Rice Flour - 1/2 cup
- Hot Water
- Oil - 1 teaspoon
- Salt to taste
For the Filling
- Whole Urad Dal/Husked Black Gram - 1/4 cup
- Green Chilly - 1, chopped
- Mustard Seeds - 1/4 teaspoon
- Turmeric Powder - 1/8 teaspoon
- Asafoetida - 1/8 teaspoon
- Curry Leaves - 4
- Grated Coconut - 2 - 3 tablespoons
- Salt to taste
Soak the urad dal for 1 hour, then pulse it a couple of times along with the green chilly.
Remove and steam this for 10 minutes, then cool it, break it into pieces, then pulse it one more time, you'll get a coarse mixture.
Heat some oil, add the mustard seeds, when it starts spluttering, reduce the heat, add the asafoetida, turmeric powder and curry leaves.
Mix it, then add the urad dal and saute it till the mixture is dry, switch off, mix in the salt and the grated coconut.
On the side, boil some water, add a teaspoon of oil. Take the flour along with the salt, adding the hot water little by little, mix the flour with a backside of a spoon, till you feel the rice flour is wet. Cover and keep, when the heat has reduced and you can handle the rice flour, mix it to form a smooth dough.
Grease your hands, take a lemon size ball, flatten it on a greased plastic sheet ( I used a zip-lock bag ), place a little filling on one side.
Then, along with the plastic sheet, fold it into a semicircle as shown in the picture and seal the edges Remove the plastic sheet, then slightly mark the edges with a fork.
Steam it on a greased plate for 12 to 15 minutes, cool it a bit and remove from the plate and serve.
You can use the regular rice flour, organic unpolished rice flour was a little sticky to handle, but the kozhukattais turned out extremely soft.
Don't grind the urad dal into a smooth paste, it should be very coarse.