Sundal kozhukattai recipe
Sundal kozhukattai recipe with step by step photos. Sundal Kozhukattai is a mild spicy dumpling made by steaming rice flour mold filled with dal tempered with spices. Sundal Kozhukattai is a variation to the ulundu filling that we traditionally make and is an ideal snack.
Servings10 Kozhukattais
Ingredients
For the outer dough:
- 1 cup rice flour
- 1 teaspoon oil
- salt to taste
For the filling:
- 1/3 cup moong dal
- 2 tablespoon coconut
- salt to taste
To roast and grind :
- 1 tablespoon toor dal
- 1 teaspoon urad dal
- 2 nos red chillies
To temper:
- 1/2 teaspoon 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 ladle, 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 at least 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 Sundal Kozhukattai 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.
Nutrition Facts
Sundal kozhukattai recipe
Amount Per Serving (75 g)
Calories 101
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.4g3%
Trans Fat 0.002g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Sodium 4mg0%
Potassium 46mg1%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 99IU2%
Vitamin C 13mg16%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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