This is a post from my draft which is pending for sometime. Couldn't work on it fully to post as I was too much occupied with work and personal things. I am currently on a business trip to Singapore and one of the famous food (Momos) here urged me to keep this name :-)...
Kozhukattai is a popular South Indian dumpling made
with rice flour and can be made with varied stuffing in both sweet and savory
versions. This can be taken as breakfast
or as a evening tea snack. In Tamilnadu, this dish is traditionally associated with
Lord Ganesha and rendered as an offering on his birthday, Ganesh
Chathurthi. Recently, we had Ganesh
Chathurthi celebrations for which I prepared this savory kozhukattai with urad
dhal filling. I will be posting the
sweeter version also at some point in future as all my kozhukattais got over in
a minute as soon as I have prepared and couldn't take the final pictures :-).
Ingredients:
Kozhukkatai flour - 2 cups (store brought)
Water - 2 cups
Salt - a pinch
Oil - 2 tsp
For ulundu filling:
Urad dhal - 1 cup
Red chillies - 6
Grated coconut - 1 cup
Asafoetida - a pinch
Mustard seeds - 1 tsp
Urad dhal - 1 tsp (for tempering)
Salt - To taste
Oil - 1 tsp
Preparation:
How to make ulundu filling:
1. Soak urad dhal for 1 hour and grind it coarsely adding red chillies,
asafoetida, and salt.
2. Steam cook the mixture in idly plates for 7-10
minutes.
3. Once the mixture is cooled down, just pulse it in
the mixture so that it breaks down evenly.
How to make the outer layer:
Boil 2 cups of water with little oil and a pinch of salt. When it starts to boil, add the idiyappam flour and
stir well continuously. When the color
changes, switch off the flame. When it is warm, roll it with your hands to form a
nice dough.
How to make Kozhukkatais with fillings
Make medium lemon sized balls out of the dough as above.
Repeat the same process for rest of the dough
and steam cook for 7 minutes. The end
outcome would be a shiny kozhukkatais
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