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Savory steamed rice flour dumplings filled with a spiced urad dal mixture. This traditional Tamil tiffin is a wholesome and delicious snack, often enjoyed during festivals like Vinayaka Chaturthi.
Prepare the Dal for Filling
Cook the Filling
Savory steamed rice flour dumplings filled with a spiced urad dal mixture. This traditional Tamil tiffin is a wholesome and delicious snack, often enjoyed during festivals like Vinayaka Chaturthi.
This south_indian recipe takes 55 minutes to prepare and yields 6 servings. At 220.92 calories per serving with 6.55g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Make the Outer Dough
Shape the Kozhukattai
Steam the Kozhukattai
For a sweet version, replace the savory filling with 'poornam'—a mixture of grated coconut, jaggery, and cardamom powder.
You can experiment with chana dal (split chickpeas) or toor dal (pigeon peas) for the filling, which will offer a different taste and texture.
Incorporate finely chopped vegetables like carrots, beans, or peas into the urad dal filling for added nutrition and color.
Urad dal is an excellent source of protein, which is vital for muscle building, tissue repair, and overall body function.
The complex carbohydrates from rice flour provide a steady release of energy, making this a fulfilling and energizing snack or breakfast.
The dietary fiber from urad dal and coconut helps promote healthy digestion, prevent constipation, and maintain gut health.
As this dish is steamed, it uses minimal oil, making it a heart-healthy and low-fat alternative to fried snacks.
Yes, it is a relatively healthy dish. It is steamed, not fried, which keeps the fat content low. The urad dal filling is a good source of plant-based protein and dietary fiber, while the rice flour provides carbohydrates for energy.
A typical serving of two Ulundu Kozhukattai (approximately 95g) contains around 250-280 calories. The exact number can vary based on the amount of oil and coconut used.
The outer covering can become hard if the dough was not made with boiling water or if it was not kneaded until smooth. Over-steaming can also make them tough.
The filling becomes sticky if water was added while grinding the dal, or if it was not cooked long enough. It's crucial to drain the dal completely and cook the paste until it becomes dry and crumbly.
Absolutely. The urad dal filling can be prepared a day ahead and stored in an airtight container in the refrigerator. This can save you time on the day you plan to make the kozhukattai.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 4-5 minutes until soft and hot.
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