Black Urad Dal Kozhakattai was prepared for the Creative Dumpling festival in Singapore and was tasted by the MP. This is the first cooking experience at the event. This is a savory dish. I had also prepared a sweet kozhakattai. Will post the recipe soon.
It was a big hit and tasted delicious. I have already posted this dish step by step here.
For the dough Ingredients Idiyappam flour - 2 cups and little more
Water - as required
Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns
Salt a pinch
For Filling Black Whole Urad Dal - 2 cups Green Chilli - 4 nos(As per your taste) Ginger - 2" Curry leaves few Salt as required Preparation Method
In a vessel boil water and keep aside. In a wide vessel add rice flour, add oil and salt and mix to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.
In the meanwhile prepare the stuffing/filling. Soak Urad dal in water for 1 to 2 hours. Grind with the rest of the ingredients to a coarse paste.
In a kadai/wok, add oil, hing, curry leaves and this grounded mixture. Saute till the raw smell goes. Check on salt and add if required. Mix well and keep aside.
Now take the rice flour mix and stuff the moulds. Add the filling and close the mould. Slowly open the mould and keep.
I have used the mould and was comfortable doing with this. You can do without mould too check out here.
Steam it for 15mins or till the rice flour is cooked.
Karuppu Ullandu Kozhakattai/Savory Dumpling is ready to serve.
Few Photos of the event and video below.
Few of my readers had asked how to use the mould pls see video below.