Indian
Vegan
Gluten freeUlundu kozhukattai
Urad dal-filled rice dumplings
உளுந்து கொழுக்கட்டை: rice flour dumplings filled with steamed, spiced urad dal crumble for Vinayaka Chaturthi (plus 1 hour soaking)
On Vinayaka Chaturthi, Tamil kitchens make two kinds of kozhukattai side by side: sweet ones with coconut and jaggery, and these savoury ulundu kozhukattai, filled with a crumbly, peppery urad dal 'usili'. The thin rice-flour shell turns translucent when steamed, and the filling is soft, savoury and fragrant with curry leaves. The mistake is a wet filling: if the ground dal isn't steamed and then crumbled dry in the pan, it leaks and the shells split. Chef's tip: make the shells as thin as you can while still holding the filling; thick shells taste stodgy.
- Prep
- 40 min
- Cook
- 35 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 270 kcal
Ingredients
For the filling
- 3 ½ oz urad dalsoaked 1 hour
- ½ tsp salt
- 1 tbsp sesame oil
- ½ tsp mustard seeds
- 10 curry leaveschopped
- 2 tbsp grated coconut
For the shell
- 1 ¼ cups water
- ½ tsp salt
- 1 tsp sesame oil
- 5 ½ oz fine rice flour
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Method
0/7 doneStep 1: Drain 3 ½ oz urad dal and grind with 2 dried red chillies, ¼ tsp gluten-free asafoetida (hing) and ½ tsp salt to a thick, coarse paste using as little water as possible.
4 minStep 2: Spread on an oiled plate and steam 10 minutes until firm. Cool and crumble with your fingers.
12 minStep 3: Heat 1 tbsp sesame oil, add ½ tsp mustard seeds and let it pop, then 10 curry leaves, the crumbled dal and 2 tbsp grated coconut. Stir over medium heat until dry and loose, 4 minutes. Cool.
5 minStep 4: Boil 1 ¼ cups water with ½ tsp salt and 1 tsp sesame oil, lower the heat and stir in 5 ½ oz fine rice flour. Cook, stirring, until it forms a soft ball, 2 minutes. Cover for 5 minutes, then knead smooth with wet hands.
8 minStep 5: Pinch off lime-sized balls, press each into a thin cup with your thumb, fill with a spoonful of filling and seal into a half-moon or a pointed pouch.
15 minStep 6: Steam on an oiled plate for 10–12 minutes, until the shells look glossy and slightly see-through.
12 minStep 7: Serve warm as they are or with coconut chutney.
1 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 8 g
- Carbs
- 43 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ulundu kozhukattai take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of gluten-free asafoetida (hing)?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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Perfect for:Ganesh Chaturthi