Uppu Kozhukattai

Name: Uppu Kozhukattai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup rice flour (fine, homemade or store-bought); 2 tbsp chana dal (soaked for 30 minutes); 2 tbsp coconut (fresh, grated); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp cumin seeds; 8 pcs curry leaves; 1 pinch asafoetida; 0.5 tsp salt; 1.25 cup water (for dough, plus extra for steaming); 2 cup water for steaming (for idli steamer)

RATING

4.4/5(72)

TASTE SCORE

7/10

Soft, steamed rice flour dumplings with a delicate savory bite. These Tamil Nadu-style kozhukattai are studded with chana dal and fresh coconut, tempered with mustard seeds and curry leaves for a light yet satisfying snack.

PREP

10m

COOK

20m

SERVES

1 KATORI

210 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the chana dal.
Wash the chana dal and soak in 1/2 cup of water for 30 minutes. Drain and set aside.
prep
Prepare the steamer.
Fill the idli steamer with 2 cups of water and bring to a boil. Grease the idli plates lightly with a drop of oil.
TIPGreasing the plates ensures the dumplings don't stick.
temper · ~2 min
Make the tempering for the dough.
1.Heat oil in a pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add urad dal and cumin seeds, saute until the dal turns golden (20 seconds).
4.Add curry leaves, green chilies, ginger, and asafoetida. Saute for 1 minute until fragrant.
TIPDon't let the urad dal burn — it should be just golden.
prep · ~4 min
Cook the dough mixture.
1.Pour 1.25 cups of water and salt into the same pan with the tempering.
2.Add the drained chana dal and bring to a rolling boil.
3.Lower the heat to minimum and slowly add the rice flour in a steady stream, stirring continuously to avoid lumps.
4.Keep stirring until the mixture thickens into a soft, cohesive dough that leaves the sides of the pan (3-4 minutes).
TIPStir vigorously — rice flour thickens quickly and can burn at the bottom.
mix · ~5 min
Finish the dough.
Turn off the heat. Add the grated coconut and mix well. Cover and let the dough cool until it's comfortable to handle but still warm.
TIPKnead the dough while it's still warm for a smoother texture.
prep · ~5 min
Shape the kozhukattai.
1.Grease your palms with a drop of oil.
2.Pinch small lemon-sized portions of the dough.
3.Roll each portion into a smooth, oval shape.
4.Place the shaped dumplings on the greased idli plates, leaving space between them.
TIPMake a slight indentation with your thumb in the center of each dumpling so they cook evenly.
steam · ~12 min
Steam the kozhukattai.
Place the idli plates in the steamer. Cover and steam on medium heat for 10 minutes. Turn off the heat and let them rest for 2 minutes before removing.
TIPA toothpick inserted should come out clean. Overcooking makes them hard.
serve
Serve hot with coconut chutney.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fine rice flour for a smooth, non-grainy dough—coarse flour yields a crumbly texture.
2
Knead the dough while it's still warm to ensure soft, pliable dumplings that hold shape.
3
Grease your palms lightly with oil before shaping to prevent sticking and achieve a smooth finish.
4
Make a small thumb impression on each dumpling for even cooking and a soft center.
5
Rest the steamed kozhukattai for 2 minutes before removing to set the texture and avoid tearing.
6
Soak chana dal for exactly 30 minutes—over-soaking makes them mushy; under-soaking leaves a hard bite.

RECIPE VARIATIONS