Discover the flavours of South India with “Uppu Kozhukattai,” a traditional dish that’s a staple during festive seasons and special occasions. This dish is a delightful union of textures and tastes, combining the earthiness of urad dal, the heat of dry red chillies, and the sweetness of grated coconut, all encased in steamed rice flour dough.
Imagine the excitement of crafting these delicate rice dumplings, each one carefully shaped and folded, filled with a zesty mixture that’s a burst of flavour in every bite. The process is a labour of love, resulting in a dish that’s pleasing to the palate and visually appealing.
Like chapati, Uppu Kozhukattai can be enjoyed as a snack or a main course. If you want variations, you can also try making Uppu Kolukattai with ulundu (urad dal) or Poori Kattai, similar to the famous Indian bread but in dumpling form. If you want to explore the regional names for kozhukattai, in Kannada, it is called “kozhukattai.
About the Recipe
This recipe brings together two textures that work beautifully – the tender rice flour wrapper and the crumbly, seasoned dal filling. What I love about Uppu Kozhukattai is how it transforms simple ingredients into something really special. The process might seem long, but most steps are quite straightforward. You’re basically making fresh rice flour, preparing a spiced dal mixture, and bringing them together in these cute little pouches. It’s the kind of recipe that makes your kitchen smell amazing and fills your home with warmth.
Why You’ll Love This Recipe
You’ll fall in love with these dumplings because they hit all the right notes – they’re wholesome, flavorful, and surprisingly filling. The homemade rice flour gives them a fresher taste than store-bought versions, and the dal filling is packed with protein and flavor. They’re also incredibly versatile – perfect for breakfast with some coconut chutney, great as an evening snack, or even as a light dinner. Plus, they’re steamed rather than fried, making them a healthier option. The process of making them is almost meditative, and there’s something deeply satisfying about shaping each little dumpling by hand.
Uppu Kozhukattai
Cooking Tips
Getting the rice flour consistency right is key – it should feel like chapati dough, not too dry or sticky. When making the cups, work quickly as the dough can dry out. Don’t overfill them or they’ll burst during steaming. Make sure your dal mixture is completely cooled before using it as filling. Grease your idli plates well to prevent sticking. If you don’t have an idli cooker, any steamer will work perfectly fine.
Serving and Storing Suggestions
This recipe makes about 15-20 dumplings and takes roughly 2-3 hours including soaking time. Serve them hot with coconut chutney, sambar, or even a simple tomato-based curry. They’re best enjoyed fresh but can be stored in the refrigerator for up to 2 days. To reheat, just steam them again for 2-3 minutes. They also freeze well for up to a month – just thaw and steam when ready to eat.
Similar Recipes
- Modak (sweet version with jaggery filling)
- Kozhukkatta (Kerala-style rice dumplings)
- Steamed Momos
- Idli
- Puttu
Nutrient Benefits
These dumplings pack a nutritional punch with rice providing energy-rich carbohydrates and urad dal delivering protein and fiber. The steaming method keeps them light and easily digestible. Coconut adds healthy fats and flavor, while curry leaves provide antioxidants. Since they’re not fried, they’re lower in calories but still very satisfying. The combination of rice and dal creates a complete protein profile, making them a balanced meal option.
Uppu Kozhukattai
Ingredients
- 250 gms Raw Rice
- 125 gms Urad Dal
- 4 to 5 Dry Red Chillies
- 1/4 cup grated Coconut
- Salt to taste
- Mustard Seeds
- Curry Leaves
- Oil
Instructions
- Soak and wash the rice, then spread it out to dry. Grind it to a smooth flour.
- Soak the dal for an hour, drain well, and grind with the red chillies. Set aside.
- Mix salt into the dal mixture.
- Steam cook this mixture in an idli cooker and crumble it once it's cooled.
- Heat oil in a pan, add mustard seeds and curry leaves and fry for 30 seconds.
- Add grated coconut and crumbled dal mixture. Mix well. Your filling is ready.
- Gradually pour 3/4 to 1 cup of hot water into the rice flour. Mix until it reaches chapati dough consistency.
- Make small balls from the dough and shape them into small cups.
- Add 1 or 2 tsp of the dal filling into each cup and fold them.
- Steam cook these cups in a greased idli plate for 10 to 15 minutes.
- Serve hot.
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Frequently Asked Questions (FAQ):
What’s the difference between Uppu Kozhukattai and Modak?
Uppu Kozhukattai is a savoury variant of the traditional sweet Modak. While Modak is sweet and often filled with jaggery and coconut, Uppu Kozhukattai is savoury, typically filled with a spiced mixture of urad dal, red chillies, and coconut.
Can I make Uppu Kozhukattai ahead of time?
You can prepare the dough and filling in advance and steam the dumplings just before serving for the best taste and texture. The dough can be refrigerated for a day or two.
Can I adjust the spice level in Uppu Kozhukattai?
Absolutely! Adjust the number of dry red chillies to your preference for spice. If you like it hotter, add more, or reduce them for a milder taste. Taste the filling mixture before shaping the dumplings.
Are Uppu Kozhukattai gluten-free?
Uppu Kozhukattai is gluten-free as it’s made from rice flour and urad dal, which are naturally gluten-free ingredients. It’s an excellent option for those with gluten sensitivities.
Can I freeze leftover Uppu Kozhukattai?
Yes, you can freeze the leftover dumplings. Ensure they are completely cooled, then store them in an airtight container in the freezer. When ready to eat, steam them to reheat and enjoy.
1 comment
tast is very nice