Uppu kozhakkatai | Ulundh kozhakkatai

Uppu kozhakkatai/ Ulundh kozhakkatai

Uppu kozhakkatai with traditional udad dal spicy filling

Salt kozhakkatais are a part of the Ganesh chaturthi neivediyam. it is not only easy to prepare but so tasty and healthy too

First of all uppu kozhakkai just like sweet or jaggery coconut kozhakkatais can be prepared the same way following the three main ways to prpepare the outer cover dough ( also called choppu .) unlike the sweet modakams , the uppu kozhakkatai is usally patted into a semi circle with some pleatsb on outer rim or even kept plain . it has no special intrictae design as such .

Normally i like to use store flours for most sweet and savory snacks, except Kozhakkatais,for which i always soak rice, grind batter and make a good dough , kozhakkatais made with such rice batter dough are so moist and absolutely delightful, it is not difficult to get the consistency right at all, if you have ground a very smooth thick batter and used water in correct proportion to make the maavu / dough . There is no need to use a non stick kadai also to cook the dough .

Kozhakkatais are steamed rice dumplings if you can call them that , as they are shaped like small parcels , gathered into small pleats and with a conical shape . The outer cover or shell is a delicate thin covers prepared with ground rice dough . The filling is mainly of grated coconut and jaggery . Many variaitions are used to prepare the seet filling such as dry fruits, or cooked dal with jaggery , the filling is called poornam in Tamil .

As these are steam cooked, they also make helathy snacks for other days , how ever it is the integral poart of Ganesh chaturthi .

Then pic below shows how the uppy kozhakkatai is prepared with outer shell shaped in many ways , now adays moulds are avaialble for easy preparation .

Outer shell for kozhakkatai

uppu kozhakkatai

Uppu kozhakkatai method 1

Delicious soft udad dal spicy filling by using udad dal flour instead of soaking udad dal and grinding .

Uppu kozhakkatai with udad dal flour filling

• By using udad dal flour we save time and very handy for festivals when we have a lot of preparation to make .

• The taste of a udad dal spicy filling is just as tasty and soft like the ground dal batter filling. Uppu Kozhukkatai/ Ulundh Kozhukkatai with udad dal flour .

• A quicker way to make a delicious savoury Kozhukkatai with store bought udad dal flour , saving time on soaking and grinding .

• Same delicious taste and soft filing . Perfectly steam cooked .

• Add spices of choice

• Ingredients

• 1 cup rice flour ( idiappam or kozhukkatai maavu flour )

• 1 1 /4 cup water to make rice flour batter preparation as shown for filling

• 1 small cup ready made udad dal flour to prepare the udad dal spicy filling .

  Method

• Add salt , asafoetida powder Add sufficient water to make a semi thick batter Grease a plate , spread the udad dal batter , steam cook .

• Remove when done , cool and crumble with fingers or in a mixie jar giving short bursts of turns to get perfect rough crumble

• To a kadai add 1 tbsp sesame oil ,

• splutter mustard seeds,

• add split udad dal , curry leaves , grated ginger , chopped chilies ,

• add the crumble , mix well .

• Allow to cool . Use as filling for ulundh Kozhukkatai

Uppu Kozhakkatai (Traditional – Method 2)

Soft, savory, and utterly comforting, Uppu Kozhakkatai is a traditional South Indian snack cherished for generations. These little steamed dumplings, filled with spiced urad dal, are perfectly fluffy inside with a tender outer shell. Whether made with homemade rice flour or a convenient store-bought version, they bring the authentic taste of a classic festive treat straight to your kitchen. Perfect for festivals, tea-time, or any time you crave a wholesome bite!

Filling Ingredients

• 1 cup urad dal, soaked 1–2 hrs

• 2–3 green chilies

• Pinch of asafoetida

• Few curry leaves

• 1 tbsp sesame oil

• ½ tsp mustard seeds

• ½ tsp split urad dal

• Salt

Filling Method:

1. Grind soaked dal with green chilies, salt, and asafoetida to a coarse paste.

2. Option 1: Steam in an idli cooker and crumble.

3. Option 2 (traditional): Heat sesame oil, splutter mustard seeds, add split dal and curry leaves, then sauté with the paste until soft, fluffy crumbles form. Cool and shape into small balls.

Dough Ingredients

• 1 cup rice flour (store-bought or homemade)

• Tiny pinch of salt

• 1 tsp ghee

• 1 cup water (plus extra if needed)

Dough Method:

1. Boil water with salt and ghee. Add flour, mix well, cover, and cook briefly to steam.

2. When warm, knead into a smooth, firm dough. Sprinkle hot water if needed. Dough must not be sticky.

3. Divide into small balls, keeping remaining dough covered with a moist cloth.

Assembling Uppu Kozhakkatai

1. Flatten a dough ball into a thin circle on a greased banana leaf or your palm.

2. Place a filling ball in the center, fold into a semi-circle, and remove from the leaf.

3. Steam all prepared kozhakkatais until the outer shell looks moist and shiny. Avoid over-steaming to prevent cracking.

Tip: Moulds like Somas are optional but may give thicker shells.

Watch the video below for how to fill and steam cook salt / uppu kozhakkatai with udad dal flour .

Three easy ways of making kozhakkatai dough .

Shown below are mani kozhakkatai and sweet kozhakkatai . Mani kozhakkatais are small balls of savoury rice dough with spices that are steamed and tempered .

Mani kozhakkatai and sweet kozhakkatai