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.
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.
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.
Meantime we will prepare the Stuffing for the Uppu Kozhukattai.
Steam the ground dal (covered) for 15 minutes in an idly cooker or steamer.
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.
Now our rice flour dough (outer covering for kozhukattai) and the ulundu stuffing is ready.
Now we will make the Uppu Kozhukattai
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.
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
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.
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