Uppu kozhukattai

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

42 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Hard

The chef tip while steaming: Steam for 10-15 minutes until it slightly changes colour and becomes slightly translucent.

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  • For the cover:
  • 1 cup - rice flour
  • 1.25 cups - water
  • A pinch of salt
  • 1-2 tsp - vegetable oil or ghee
  • For the filling:
  • 3/4 cup - whole black gram (white variety) (urad dal)
  • 1-2 - green chillies (or as per taste)
  • 1 tsp - lime/lemon juice
  • Salt to taste
  • 1/2 tsp - mustard seeds
  • A pinch of asafoetida powder
  • A few sprigs of curry leaves and cilantro

How to Make Uppu kozhukattai

  • Clean and soak the dal for at least 1 hour. Most of the water should have been absorbed and the dal will look plumped up and soft.
  • Place the drained dal along with chillies and salt in a blender.
  • Pulse a few times until it becomes coarsely ground.
  • Do not add water until absolutely necessary.
  • Now make small balls of the dough and place them in a steamer.
  • Steam for 10-15 minutes.
  • Let it cool for a few minutes, enough to let you handle it.
  • Break the balls by crumbling them into coarse meal texture.
  • In a skillet, heat 1 tsp of oil (or ghee) and add mustard seeds.
  • When they start popping, add the curry leaves along with asafoetida.
  • When the aroma starts wafting, add the coarse meal to the mix and give it a good toss until it all comes together.
  • Add cilantro and lime juice and remove from heat.
  • The dal mixture is already cooked. Just add more flavour by way of adding the tempering ingredients.
  • While still hot, make it into small rounds.
  • Meanwhile, mix all the ingredients for the cover and knead into a dough. (Prepare the cover when the filling is almost done. You don't want the cover to become cold.)
  • Make small balls, roll them out into small rotis, and place a small amount of filling in the middle.
  • Bring one side of the cover over to the other end - like a semi-circle.
  • Pinch the seams so that it covers the filling on all the sides.
  • You can use it this way or draw little patterns with your fingers or press down with a fork.
  • Repeat for the rest of the dough.
  • Steam for 10-15 minutes until it slightly changes colour and becomes slightly translucent.
  • Cool for a few minutes before removing from the steamer.
  • Serve warm or hot.
  • Recipe Courtesy: http://chefinyou.com/