Friday, August 12, 2011

Uppu Kozhukattai recipe-How to make Uppu Kozhukattai

Vinayagar Chaturthi is on 1 st of September this year. It is is celebrated as the birthday of Lord Ganesha. Traditionally we make Sweet Kozhukattai (Modakam), Uppu Kozhukattai (Savory version) and Mani Kozhukattai for Ganesh Chaturthi. Today let us learn how to prepare Uppu Kozhukattai by following this Easy Uppu Kozhukattai recipe with step wise pictures.

Uppu KozhukattaiUppu Kozhukattai / Kara Kozhukattai

Uppu Kozhukattai Recipe-How to make Uppu Kozhukattai

Uppu Kozhukattai

 Prep Time : 20 mins (excluding soaking time)
 Cook Time : 25 mins 
 Yields: 20 Uppu Kozhukattais
 Recipe CategoryFestival Recipes-Snacks
 Recipe CuisineIndian

   Ingredients needed

   Ingredients needed for the rice flour dough

   Rice flour -1 cup (prepare it as mentioned in my Vella Kozhukattai Recipe.
   Water – 1 - 1 1/4 cup (approximately)
   Salt - 1/4 tsp
   Sesame seed oil – 1 tsp

   For the Ulundu stuffing

   Whole skinned Urad dal-Mulu Ulundu - 1/2 cup
   Bengal gram dal/kadalai paruppu - 1 tbsp
   Green chilli - 4
   Hing/asafoedida - a pinch
   Salt needed

   For the Ulundu stuffing seasoning

   Oil -1 tsp
   Mustard seeds -1 tsp
   Curry leaves -4-5 tender leaves


Note - (Do not use ordinary rice flour - prepare it as I have mentioned it in my  Sweet Kozhukattai Recipe or buy rice flour specially sold for the purpose of making Kozhukattai.)

Soak urad dal and bengal gram for 2 hours. Drain the water completely and grind it with green chilli, hing and needed salt coarsely without adding water just as you grind it for paruppu usili.

Uppu Kozhukattai recipe

Boil water with salt and a tsp of oil, when it starts boiling, simmer and add the rice flour stirring continuously so that it does not form lumps.

how to prepare rice flour dough for kozhukattai

Cook for 2 -3 minutes and switch off the flame. Since we are going to steam the Kozhukattai, you do not have to cook fully.

Transfer the rice dough to a plate. Keep a bowl with little warm water mixed with a tsp of oil besides you.

preparing kolukattai

Grease your hands with oil and knead the dough well when it is warm. If you feel it is too dry, you can sprinkle a little warm water+oil mixture and knead it to a smooth dough. Keep it covered with a damp cloth.

Meantime we will prepare the Stuffing for the Uppu Kozhukattai.

Steam the ground dal (covered) for 15 minutes in an idly cooker or steamer.

stuffing for uppu kozhukattai

After it cools, crumble it well. You can use the mixie for this-just grind it for a second. See picture of the crumbled dal in the mixie below. Now we will season the dal.

ulundu filling for uppu kozhukattai

Heat 1 tsp of oil, add mustard seeds, when mustard seed splutters, add curry leaves and the steamed crumbled dal. Cook for 2-3 minutes and remove it from flame.

Now our rice flour dough (outer covering for kozhukattai) and the ulundu stuffing is ready.

Now we will make the Uppu Kozhukattai

Now take the rice flour dough and make small lemon sized balls out of it. Grease your palms with oil, keep the ball and flatten it into round shape or a mini cup with the other hand. You can dip your fingers in that water + oil mix, if needed to make it easier.

Place 2 tsp of stuffing on the prepared round dough, fold it and seal the edges as in the picture below.

Always keep the rice flour dough covered with a damp cotton/muslin cloth to prevent it from drying.

How to prepare Uppu Kozhukattai

Repeat the same process for the rest of the dough and the stuffing. Once every thing is ready, arrange all the prepared Kozhukattais on a greased idli plate and steam cook for 10-15 minutes or until done. Wait for 10 minutes to cool down and then remove it from the idly mould.

If you have excess rice flour dough, you can make small balls out of it and steam it along with the uppu kozhukattai.You can use that for making mani kozhukattai or ammini kozhukattai 

How to make Uppu Kozhukattai

Delicious Uppu /Savory Kozhukattais are ready to be served. Enjoy preparing it this Vinayaka Chaturthi.


The quantity of water for preparing the rice flour dough (kolukattai mel mavu) varies from 1 cup - 1 1/2 cup depending on the quality of rice.

I have mentioned another method to prepare rice flour dough in my Ammini Kozhukattai recipe which involves soaking rice and grinding it. Kindly check it out and follow whichever method is comfortable or easy for you.

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  1. Kozhukattai is my favourite all time snack:) This looks yummy:)

  2. hi padhu, first visit to your is lovely..thanks for stopping by my blog and for your comment... following you...

  3. Looks perfectly done.. nice clicks..

  4. Sounds intriguing. We make kozhukattai but with a sweet coconut filling. Wish I could taste this!

  5. Delicious Kozhukatai's!!!! As u said, the trick lies in the Rice flour we make!!!! Enjoyed them to heart content yday for varalakshmi vratham!!!! Waiting for Ganesh Chathurthi to make them again!!!!!

  6. Yummy Kozhukattais....Love the Ulundu filling...

  7. Yummy looking kozhukattais. Never tried it. will give it a go soon

  8. Love this savoury version of kozhukattais, havent prepared since a long..lovely filling..

  9. These look so yummy, and I like that they are vegetarian :-).


  10. Thats a totally new recipe for the savory way of preparation....Will try out for Vinayaka Chathurthi

  11. Delicious this version.

  12. Perfectly made!!!
    Prathima Rao
    Prats Corner

  13. i luv this mom makes them so well...i tried once nd luckily the shape came out well....but the ones in the pics are awesome!!!

  14. All dishes are tooooo yummy....
    plz post step by step pics for more clarityy

    it helps a lot for beginners like me ;) :P

  15. Hi Padhu,
    I was wondering why you mentioned 'Note -(Do not use ordinary rice flour - prepare it as I have mentioned it in my sweet Kozhukattai recipe or buy rice flour specially sold for the purpose of making Kozhukattai.)'
    What is special about the rice flour for making Kozhukattai.

  16. If you make kozhukattai with ordinary rice flour, the kozhukattai cover will be very hard.You have to soak rice ,dry it and powder it in flour mill as I have mentioned in detail in my Vella Kozhukattai recipe.Now a days during Vinayagar chaturthi, some local companies sell kozhukattai rice flour also known as kozhukattai mavu to make things easier for us.

  17. Do we prepare the Mel navy one day before and keep it in refrigerator

    1. It is best to make it fresh. But if required, you can prepare the mel mavu, a day before and refrigerate it. Bring it to room temperature before using it.

  18. You are my right hand for any dish.....your blog helps me as a dictionary...whatever I want it is there....thanks a lot mam.... Best wishes


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