Ulundu Kozhukattai

1. 1
   prep · ~60 min

   Soak the urad dal for the filling.

   Rinse half a cup of urad dal thoroughly and soak in water for 1 hour. Drain completely and set aside.

   TIPGrinding with very little water gives the filling the right crumbly texture.
2. 2
   mix · ~5 min

   Make the rice flour dough.

   Boil 1.5 cups of water with a pinch of salt and 1 tsp oil. Once boiling, reduce heat to low and add rice flour in a steady stream, stirring continuously to avoid lumps. Cook until it forms a smooth, soft ball of dough.

3. 3
   rest · ~10 min

   Cool and knead the dough.

   Transfer the cooked dough to a wide plate. Once cool enough to handle, apply a little oil to your palms and knead for 2-3 minutes until smooth and pliable. Cover with a damp cloth and set aside.

4. 4
   prep · ~3 min

   Grind the filling mixture.

   Place the soaked, drained urad dal, green chili, and ginger in a mixer grinder. Add salt. Grind to a coarse paste without adding any water. The mixture should be crumbly, not a smooth paste.

5. 5
   other · ~8 min

   Cook the urad dal filling.

   1.Heat 2 tsp oil in a pan over medium heat. Add mustard seeds and let them splutter.

   2.Add cumin seeds, urad dal (for tempering), and a pinch of asafoetida. Sauté until the dal turns golden.

   3.Add curry leaves and sauté for a few seconds until fragrant.

   4.Add the ground urad dal mixture. Stir-fry on low heat for 4-5 minutes until the mixture is cooked, dry, and crumbly.

   5.Turn off the heat and mix in the grated coconut. Let the filling cool completely.

   TIPKeep the heat low and stir constantly; the dal burns easily and tastes bitter.
6. 6
   assemble · ~10 min

   Shape the kozhukattais.

   1.Divide the dough into 8 equal portions. Roll each into a smooth ball.

   2.Flatten a ball into a small disc, about 2.5 inches wide, using greased fingers or a banana leaf.

   3.Place a generous spoonful of the urad dal filling in the center.

   4.Gently bring the edges together and seal, reshaping into an oval or round dumpling.

   TIPKeep the dough covered while working to prevent it from drying out.
7. 7
   steam · ~10 min

   Steam the kozhukattai.

   Place the shaped dumplings on a greased steamer plate or a muslin cloth-lined idli tray. Steam for 8-10 minutes over medium heat until the outer layer looks shiny and slightly translucent.

   TIPDo not over-steam, or the outer skin will harden. Remove from the steamer immediately.
8. 8
   serve · ~2 min

   Rest briefly and serve hot.

   Let the kozhukattais cool for 2 minutes before removing from the steamer. Serve warm with coconut chutney.

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