Sundal Kozhukattai Recipe with step by step pictures. This is a special variation to the usual kozhukattai we make. Do try this and enjoy the sundal kozhukattai.Pin

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I bought this mould from a nearby supermarket last year on a random visit, but sure you can find many fancy moulds during the festive season, so check out.Else you can make just balls and stuff the sundal.Be creative and experiement with other sundal varieties as stuffing.

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Sundal kozhukattai recipe

Sundal kozhukattai recipe with step by step photos.Sundal Kozhukattai is a variation to the ulundu filling that we traditionally make

Prep Time2 hrs 15 mins

Cook Time25 mins

Total Time2 hrs 40 mins

Servings8

AuthorSharmilee J

1x2x3x

Ingredients

For the outer dough:

• 1 cup rice flour
• 1 tsp oil
• salt to tsate

For the filling:

• 1/3 cup moong dal
• 2 tbsp coconut
• salt to taste
• To roast and grind
• 1 tbsp toor dal
• 1 tsp urad dal
• 2 nos red chillies

To temper:

• 1/2 tsp mustard seeds
• a pinch hing
• few nos curry leaves
• a pinch turmeric powder

Instructions

• Dry roast moong dal till slightly golden.Set aside.Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.
• The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal.This may take just 3-5mins.Switch off,strain water and set aside
• Dry roast the ingredients listed under 'To roast and grind' until golden brown,Cool down then transfer to a mixer jar.
• Grind it to a coarse mixture,Set aside.In a pan heat oil - add the items listed under 'to temper' let it splutter.
• Add the spice powder,required salt and hing.Cook for few mins then add coconut.
• Cook for 2 mins then switch off,Cool down.Meanwhile you can prepare the outer dough.Measure take rice flour in a mixing bowl,add salt.
• Mix it once.Boil water until it bubbles up add it to rice flour.
• Mix with a laddle,once it starts to come together,Set aside for few mins until it is warm enough to handle with hand.Now bring everything together to form a smooth dough without any cracks.
• Now the stuffing and the outer dough is ready.Take your mould grease it with oil,grease your hands too.Fill both the sides with the dough as shown below.
• On the side where you are going to place the filling, press it inwards so that it resembles a cup to hold the stuffing.Now add the sundal filling,carefully close it from right to left.Press it well.
• Now open,remove the extras,now the shaped kozhukattai is ready to steam.
• Likewise shape all the kozhukatais with stuffing,place it on the steamer plate.Steam it for atleast 8-10mins or until the kozhukattai looks shiny on the outside and does not stick.Switch off and remove the kozhukattais and transfer to plate / serving bowl.
• Serve hot / warm!

Notes

• If you don't have a mould make just balls or modak shapes.You can even make semi circle shape like here.
• Try a make a thin outer cover else it will take time to get cooked.
• I wanted to make sundal filling so cooked moong dal till grains seperate, you can even cook until mushy, make balls and add it as stuffing.
• The filling is spicy, so adjust red chillies according to your preference.
• If you prepare the dough before hand, make sure to keep covered with a wet cloth to avoid drying up.
• You can use either homemade rice flour / storebought.I used store bought rice flour, brand name is Nirapara.
• You can even use chana sundal ,cook chana then grind it to a coarse mixture then make the sundal and stuff it.
• As my mould was very tiny I had little leftover pooranam(stuffing) which I had as such which was tasty too.It pairs up well with curd rice too.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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Method:

1. Dry roast moong dal till slightly golden.Set aside.Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.
   Pin
2. The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal.This may take just 3-5mins.Switch off,strain water and set aside
   Pin
3. Dry roast the ingredients listed under ‘To roast and grind’ until golden brown,Cool down then transfer to a mixer jar.
   Pin
4. Grind it to a coarse mixture,Set aside.In a pan heat oil – add the items listed under ‘to temper’ let it splutter.
   Pin
5. Add the spice powder,required salt and hing.Cook for few mins then add coconut.
   Pin
6. Cook for 2 mins then switch off,Cool down.Meanwhile you can prepare the outer dough.Measure take rice flour in a mixing bowl,add salt.
   Pin
7. Mix it once.Boil water until it bubbles up add it to rice flour.
   Pin
8. Mix with a laddle,once it starts to come together,Set aside for few mins until it is warm enough to handle with hand.Now bring everything together to form a smooth dough without any cracks.
   Pin
9. Now the stuffing and the outer dough is ready.Take your mould grease it with oil,grease your hands too.Fill both the sides with the dough as shown below.
   Pin
10. On the side where you are going to place the filling, press it inwards so that it resembles a cup to hold the stuffing.Now add the sundal filling,carefully close it from right to left.Press it well.
    Pin
11. Now open,remove the extras,now the shaped kozhukattai is ready to steam.
    Pin
12. Likewise shape all the kozhukatais with stuffing,place it on the steamer plate.Steam it for atleast 8-10mins or until the kozhukattai looks shiny on the outside and does not stick.Switch off and remove the kozhukattais and transfer to plate / serving bowl.
    Pin

Serve hot / warm!

My Notes:

• If you don’t have a mould make just balls or modak shapes.You can even make semi circle shape like here.
• Try a make a thin outer cover else it will take time to get cooked.
• I wanted to make sundal filling so cooked moong dal till grains seperate, you can even cook until mushy, make balls and add it as stuffing.
• The filling is spicy, so adjust red chillies according to your preference.
• If you prepare the dough before hand, make sure to keep covered with a wet cloth to avoid drying up.
• You can use either homemade rice flour / storebought.I used store bought rice flour, brand name is Nirapara.
• You can even use chana sundal ,cook chana then grind it to a coarse mixture then make the sundal and stuff it.
• As my mould was very tiny I had little leftover pooranam(stuffing) which I had as such which was tasty too.It pairs up well with curd rice too.

Pin