Sundal Kozhukattai is a variaiton to the ulundu filling that we traditionally make.This is just my idea of making spicy moong dal sundal with sundal powder as stuffing and making kozhukattai using that stuffing inside.Check out other ganesh chaturthi recipes.
I ordered mdf boards(used as base/background for food photography) from #berachah.chizels a week back and received it last Friday.Loved the commitment on the date of delivery and it was so neatly packed….And they are so lightweight that even gugu lifted it up ;)The finish is good and its easily portable, no worries of carrying bulky boards.The boards are completely customizable according to your preference the size,color and the texture..cool right?! I was itching to use the boards which I bought but weekend went full tight with mittus project.So yesterday,finally tried the woody table backdrop which I have used here,I just love it 🙂 Check out their FB page for some amazing wooden chopping boards too along with mdf boards for food photography.
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.
Sundal Kozhukattai Recipe
Recipe Category: Sweet | Recipe Cuisine: Indian
For the outer dough:
Rice Flour(Idiyappam Flour) – 1 cup leveled
Water – as needed
Oil – to grease
Salt – to taste
Moong Dal – 1/3 cup heaped
Coconut – 2 tbsp
Salt – to taste
To roast and grind:
Toor Dal – 1 tbsp
Urad Dal – 1 tsp
Red Chillies – 2
To temper:
Mustard seeds – 1/2 tsp
Hing (Perungayam ) – a pinch
Curry leaves – few
Turmeric powder – a pinch
Method:
- 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!
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.
Looks so good