Uppu Kozhukattai

Uppu Kozhukattai

Although not a regular in our house, it is a festival special. Honestly, I have not made it every year for Vinayaga Chathurthi and this really is my first time and this I say despite being married to an Iyer! I assisted my mother-in-law in making these during the very first vinayaga chathurthi after my marriage. I learned how to make the shape from her while she sat down after the pooja to make the big batch of both sweet and savoury kozhukattais. My personal opinion is that this is a very healthy snack and a great way of including lentils especially for kids. Next time I make it, I intend to make it using red rice flour instead of white rice flour just to enhance the nutritive value. Anyway here is the recipe...

1 cup rice flour

½ cup urd dal

1 green chilly

¾ teaspoon mustard seeds

Salt to taste

Asafoetida

Oil, preferably gingelly oil

Soak urd dal for about 1 hour and grind coarsely along with salt and green chilly. Make small patties or balls and steam these for 15 minutes

Heat little oil and add mustard seeds and asafoetida, once it crackles, add the steamed dal, break it with your hand, and mix well. You may add curry leaves to the tempering as well (forgot to click the mixture after tempering)

Roast rice flour in a heavy bottom kadai for couple of minutes and add salt and boiling hot water and make a soft dough. Add some oil/ghee to make it all come together

 Pinch lime sized ball and flatten them and depress them in the centre to make it like a cup. Use some oil to grease your hand 

Put about a teaspoon of stuffing in the centre and seal it.

Pinch the edges to form a pattern for the crimp and steam for about 15 minutes. Make sure you grease plate on which you steam so you do not break the kozhukattais when taking out. You know they are done when they look glossy. 

Serve!