Ulundhu Pidi Kozhukattai
Savory Kozhukattai or modak made using rice flour and whole urad dal. These steamed dumplings are vegan and gluten free making it a great snack or dinner option.
- Kozhukattai or Idiyappam flour - 1/2 cup
- Whole white urad dal - 4 tbsp
- Ginger - 1/2 inch piece
- Green chilli or dry red chillies - 2 nos
- Coconut - 3 tbsp grated or finely chopped
- Water - 1-1/4 cup
- Salt - to taste
- Mustard seeds - 1/2 tsp
- Curry leaves - 1 sprig
- Asafoetida - 2 pinch
- Oil - 1 tsp
Make Urad dal paste:
Rinse urad dal well and soak for an hour. Drain the water completely and set aside.
In a mixie jar, add green chillies or dry red chillies, ginger run the mixer on pulse mode to crush the chillies and ginger coarsely.
Add the urad dal and once again grind it to a coarse and gritty paste without adding water. Pulse at regular intervals for even grinding. Set aside.
Prepare the dough:
Heat a pan with oil and once hot add mustard seeds and let it crackle.
Add asafoetida and curry leaves.
Add water, salt and let it come to a boil.
Once water comes to a rolling boil, simmer the flame completely.
Add ground urad dal mixture and mix it well while breaking away the lumps. A wooden spatula works well for mixing.
Add coconut and kozhukattai rice flour. The mixture will begin to thicken immediately, so keep stirring to avoid burning at the bottom.
When the dough begins to come together, switch off and take the pan off the stove.
Cover with lid and let it rest for 5 mins. Transfer to a bowl and knead it once. Keep the dough covered always.
Steaming the kozhukattai:
Add 2 cups water to a steamer and let the water come to a boil.
Meanwhile grease an idli or steamer plate and your fingers with oil.
Take small lemon sized balls and fist it in your palm (see the video).
Make either a round or oblong shape.
Arrange the pidi kozhukattais on the greased idli or steamer plate one next to the other. Steam for 8 to 10 mins over medium low flame.
Ulundhu pidi kozhukattai is ready. Serve with any chutney of your choice.