Ulundhu (Urad Dhal) Sweet Kozhukattai

Urad dal is known for its exceptional antioxidant properties and is a great source of fiber, iron, and potassium. Making Kozhukattai with Urad Dal flour is a nutritious way to incorporate healthy food into our diet.

This traditional snack, known as “Kozhukattai” or “Urundai,” is made from a blend of Urad dal flour, rice flour, jaggery, and coconut, making it a nutritious choice. It can also be presented as an offering to God, known as “Prasad.”

Ulundhu (Urad dhal) Sweet Kozhukattai

Recipe by S Kamala
0.0 from 0 votes
Course: SnacksCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Learn the health benefits of urad dal and how to incorporate it into your diet with this delicious Kozhukattai recipe. Rich in antioxidants and minerals.


  • Rice – 1 cup

  • Urad Dhal – 1/2 cup

  • Jaggery powdered – 1 cup

  • Coconut gratings – 1/2 cup

  • Cardamom Powder – 1/4 teaspoon

  • Ghee – 4 to 5 teaspoon

  • Salt – 2 pinches

  • Water – 2 cups


  • Fry the rice and dhal separately in a kadai without oil until they turn light brown. Allow them to cool, then grind them into a powder using a mixie.
  • Boil water and jaggery powder together, stirring until the jaggery dissolves. Remove from the heat and strain.
  • Return the jaggery water to a thick kadai and bring to a boil. Add a pinch of salt, cardamom powder, one or two teaspoons of ghee, and coconut gratings to the jaggery syrup.
  • Reduce the heat to low and gradually mix in the rice dhal powder until it is well incorporated with the jaggery syrup and forms a thick dough. Take it off the stove and cover with a lid.
  • When it’s cool enough to handle, knead it into a soft dough. Grease your hands with a bit of ghee, pinch off a large gooseberry-sized (or small lemon-sized) piece of dough, and roll it into balls.
  • Place them on a greased idli plate and steam for eight to ten minutes.

Recipe Video


  • I have made this Kozhukattai using raw rice. Par-boiled or red/brown rice can also be used.
  • For a faster version, you can opt for ready-made rice flour and urad dal powder. Simply dry roast the powders lightly and then proceed to prepare the kozhukattai as described previously.
  • To ensure purity, I have boiled and strained the jaggery. If the jaggery is already pure, simply combine the jaggery powder with rice or dhal flour, add the other ingredients, and blend with boiled water to form a soft dough.

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