Tamil Nadu
Ulundu kozhukattai
The savoury twin of the sweet kozhukattai, and it knows it is the clever one.
60 minTime
10 gProtein each
mediumSpice
2hPlan ahead. Soak for 2 hours first; the 60 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original334kcalsame
10 gproteinsame
7 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Drain the urad dal and grind coarsely with the chillies, ginger, asafoetida and 1/2 tsp salt, with no water.
- 2Spread the paste on an oiled plate and steam 10 minutes. Cool and crumble with your fingers.
- 3Heat 2 tsp coconut oil, splutter the mustard seeds and curry leaves, add the crumbled dal and coconut and toss 2 minutes.
- 4Boil the water with the remaining salt and 1 tsp oil. Lower the heat, rain in the rice flour, stir and cover 5 minutes. Knead while warm into a smooth dough.
- 5Take a lime sized ball, press it into a thin cup with oiled fingers, fill with a spoon of filling and close into a half moon or pinch shut.
- 6Steam the kozhukattai for 10 to 12 minutes.
Serve it like this
Serve on a banana leaf with coconut chutney.
