Ulundu Kozhukattai is a comforting steamed dumpling with a soft texture and savory, gently spiced flavor. Urad dal adds heartiness, while coconut, ginger, and curry leaves make every bite delicious. Serve it warm with spicy chutney for a satisfying snack or breakfast.
Ulundu (Urad Dal) Kozhukattai are savory steamed rice dumplings with a hearty lentil bite. Coarsely ground urad dal is cooked with a fragrant tempering of mustard, dals, ginger, green chillies, curry leaves, and asafoetida, then combined with rice flour and coconut. The dough is shaped, steamed for 10 minutes, and served warm with a spicy chutney.
Ulundu (Urad Dal) Kozhukattai Recipe
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Ulundu (Urad Dal) Kozhukattai
Soft steamed rice-flour dumplings with urad dal, fresh coconut, ginger, and green chilies in a fragrant mustard-seed tempering.
20 pieces
servings1
hour20
minutesIngredients
Urad Dal – 1 cup
Kozhukattai (Rice) flour – 1 cup
Fresh Coconut Gratings – 1 cup
Fresh ginger – a small piece
Green Chillies – 2
Curry Leaves – few
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Bengal Gram Dal – 1 teaspoon
Urad Dal – 1 teaspoon
Asafoetida powder – 1/4 teaspoon
Salt – 3/4 teaspoon or as per taste
Directions
- Wash and soak urad dal in water for one hour.
- Drain the water completely from the soaked urad dal and put it in a mixie jar.
- Grind it to a coarse paste without adding any water in pulse mode. Remove and keep it aside.
- Chop ginger, green chillies and curry leaves finely.
- In a thick bottom kadai put the oil and when it is hot add mustard. When it starts crackling add Bengal gram dal, urad dal, chopped ginger, green chillies, curry leaves and asafoetida. Fry till the dals turn light brown.
- Pour 2 cups of water along with salt. Bring to boil. When it starts boiling, reduce the heat and add urad dal paste and stir well and cook for few minutes.
- Then add Kozhukattai (rice) flour and mix it continuously till all the water is absorbed.
- Before removing add coconut gratings and mix it once again and transfer to a plate.
- Allow to cool. When it is warm enough to handle, knead it well and take a lemon size dough and make it round or oblong or to desired shape.
- Place it in a idli plate or steamer plate and steam cook for 10 minutes.
- Serve with any spicy chutney.