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.
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
- 1 tsp – Oil
- 1/4 tsp – Mustard seeds
- 1 pinch – Asafoetida
Making of ulunthu pooranam:
- 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.
- 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.
- Using hands crumble the steam cooked ulunthu or just pulse it in a mixer to get the pooranam.
- 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:
- 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.
- 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.
- 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.
- 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.
- Place the kozhukattai in the idly plate or any steamer for 10 minutes and steam until cooked. yummy ulunthu kozhukattai is ready.
- 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.