Urad dal possesses excellent antioxidant properties, rich in fibre and contains minerals such as iron and potassium. Preparing Kozhukattai with Urad Dhal flour is a way to add healthy food to our diet.
Ulundhu (Urad dhal) Sweet Kozhukattai
Course: SnacksCuisine: Indian, TamilDifficulty: MediumYield
35
KozhukattaiPrep time
20
minutesCooking time
10
minutesThis “Kozhukattai” or “Urundai” made from Urad dhal flour, rice flour, jaggery and coconut is a healthy snack. Also it can offered to God as “Prasad”.
Ingredients
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
Directions
- Fry the rice and dhal separately in a kadai without oil till it turns light brown.
- Cool it and powder it in a mixie.
- Boil the water and jaggery powder. Stir till jaggery melts. Remove from stove and strain it.
- Put back the jaggery water in a thick kadai and bring to boil.
- Add pinch of salt, cardamom powder, one or two teaspoons of ghee and coconut gratings to the jaggery syrup.
- Keep the flame to low and add the rice dhal powder to the jaggery syrup. Mix thoroughly till it blends well with jaggery syrup and forms a thick dough.
- Remove from stove and close with a lid.
- When it is warm enough to handle, knead it well and make a soft dough.
- Grease your fingers with little ghee and take out a big gooseberry size (or small lemon size) dough and make balls.
- Arrange it in a greased idli plate and steam it for eight to ten minutes.
Notes
- I have prepared this Kozhukattai with Par-boiled rice. You can use raw rice or red/brown rice also.
- For quicker version, you can use readymade rice flour and urad dhal powder. Just dry fry the powders lightly and prepare the kozhukattai as above.
- For purity reasons, I have boiled the jaggery and strained it. If the jaggery is pure, then just add the jaggery powder with rice/dhal flour along with other ingredients and mix it with boiled water and make a soft dough.