Urad dal (Ulundu) Kozhukattai/Spicy dumpling is prepared by steaming rice flour dumplings which is filled with dal mixture. Video recipe of Kozhukattai/Dumpling below.

Cooking time: 30-40 minutes

Serves : greater than 40 kozhukattai/Dumpling

Ingredients

1 tsp = 5 ml

1 tbsp = 15 ml

For soaking:

• Urad dal – 1 cup ( 1 cup = 300 ml)
• Chana dal – ¼ cup (1 cup = 300 ml)
• Water – 1 ½ cup (1 cup = 300 ml)

For grinding:

• Green chillies – 8 (chopped)
• Dry red chillies – 5
• Salt – required

For tempering:

• Sesame oil/Gingelly oil – 1 ¼ tbsp
• Mustard seeds – ¾ tsp
• Heeng powder – 1/8 tsp (heap)
• Curry leaves – few

For making Kozhukattai /Dumpling Dough:

• Salt – a pinch
• Rice flour – 2 cups ( 1 cup = 300 ml)
• Sesame oil/ Gingelly oil – 2 tsp
• Water – 3 ¼ cup ( 1 cup = 300 ml)

For kneading Kozhukattai/Dumpling dough:

• Sesame oil/Gingelly oil – 2 tsp

Method

For making Kozhukattai/Dumpling Dough:

1. Boil the water with little salt and sesame oil until small bubbles appear in a Kadai at medium flame.
2. Then, add the rice flour to it. Mix it well until the dough becomes non sticky (starts leaving the sides of the Kadai. It will take 4-6 minutes at low-medium flame to become non sticky). Close with a lid for 2 minutes (to cook the dough) at low-medium flame (Note: please make sure that the dough should not get burnt and kadai should not get burnt at the bottom).
3. Turn off the flame and again close it with a lid for 3-5 minutes. Kozhukattai/Dumpling dough is ready.
4. Soak a cotton cloth in water and squeeze it (Drain the excess water). Place the Kozhukattai/Dumpling dough over the wet cloth and cover it (tie the cloth). Rest it for 3-5 minutes.
5. Add sesame oil/Gingelly oil (2 tsp) to the dough. Knead the dough using hands for 3-4 minutes. Again cover the kneaded dough in wet cloth.

 For making Urad dal (Ulundu) stuffing:

1. Soak the urad dal and chana dal in water for 1 – 1 ½ hour.
2. Then, add salt, green chillies and red chillies to the soaked dals. Grind it to a coarse paste.
3. Grease the idli plate/steamer with sesame oil/Gingelly oil and place the coarse paste in it. Cook for (13-15) minutes at high flame. Turn off the flame. Cooked dal mixture is ready.
4. Then, crumble the cooked dal mixture using hands.
5. Add sesame oil/Gingelly oil to a Kadai. Then, add mustard seeds to it. Allow it to crackle.
6. Add Heeng powder and curry leaves to it.
7. Add the crumbled dal mixture to it and mix it well. Cook for 2-3 minutes at medium flame. Turn off the flame. Urad dal stuffing is ready.

For Preparing Urad dal (spicy) Kozhukattai/Dumpling:

1. Grease the hands with the sesame oil/Gingelly oil (1 tsp) and take a small portion from the dough (Let the remaining dough rest inside wet cloth while making other Kozhukattai/Dumpling).
2. Roll the small portion as a ball (without cracks).
3. Flatten it by pressing it using hands. Gently press and make it as a bowl shape as much as possible.
4. Place little urad dal stuffing inside the prepared bowl shape and close the edges. Please refer video for more clarification.
5. Steam the kozhukattai/dumpling for 12 minutes at high flame in a steamer/Idli pan. Serve hot. Recipe of sweet dumpling/Kozhukattai/Poorna kozhukatai is here Poornam Kozhukattai (Modak/Sweet dumpling)