UPPU KOZHUKATTAI / ULUNDU KOZHUKATTAI

INGREDIENTS


URAD DAL-  1 CUP

GREEN CHILLIES- 2 NOS

RED CHILLIES- 2 NOS

GINGER- 1/2 INCH

COCONUT GRATINGS- 1 TBSP

CORIANDER LEAVES FOR GARNISHING

LEMON JUICE- 2 TSP

SALT TO TASTE.


FOR SEASONING


OIL-  1 TBSP

MUSTARD- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG



FOR THE FILLING

Soak urad dal for thirty minutes. In a mixer grinder take soaked urad dal,green chillies,red chillies,coconut gratings and chopped ginger,salt to little coarse paste.

Steam the ground paste in a greased container for ten minutes.After steaming allow the contents to cool. Add chopped coriander leaves and lemon juice and mix well.

In a pan heat oil. When it is hot add mustard. When it starts to splutter,add asafoetida,curry leaves and steamed urad dal coarse paste.

Saute in mild heat till it becomes crumbly.




FOR KOZHAKATTAI DOUGH


Wash,rinse and soak raw rice in 1 cup of water for one hour.

Grind the soaked rice along with water in a mixer grinder to fine batter.

Heat the remaining cup of water in a pan along with salt .

When the water starts to boil,add the ground batter,sesame oil and keep stirring till the batter thickens and reaches chapati dough consistency.

Now switch off the stove and cover the dough and allow it to cool,


FOR THE OUTER COVERING


Take the dough  and divide it into small balls and keep it aside.

Apply oil on your palm. and flatten the ball and gently place the urad dal filling inside the flattened dough and seal it tightly.

Arrange  the stuffed kozhukattais on a greased idli plates and steam for 5 minutes without placing the whistle.