Kozhukattai, a traditional South Indian dumpling, is most commonly known in its sweet form, especially during festivals like Ganesh Chaturthi. However, the savory version, known as Salt Kozhukattai, is just as beloved. These steamed dumplings, filled with a flavorful mixture of spices, and lentils, offer a delightful contrast to their sweeter counterpart.
Salt Kozhukattai, also known as Uppu Kozhukattai, is a savory treat that’s enjoyed for its simplicity and taste. It’s often made during festivals but can also be enjoyed as a light and wholesome dish at any time of the year. The dough is made from rice flour, similar to the sweet version, but the filling is where the magic happens—it's a blend of lentils and spices that make these dumplings savory and satisfying.
While Sweet Kozhukattai is often the star during festivals, Salt Kozhukattai holds its own as a savory alternative that’s just as delicious and versatile. Whether you’re looking for a change from sweet treats or want to try a traditional recipe that’s full of flavor, Salt Kozhukattai is a must-try.
With their soft outer shell and flavorful filling, these savory dumplings are a wonderful way to celebrate South Indian culinary traditions. Try making them at home, and enjoy the comforting taste of Salt Kozhukattai!
Ingredients:
For The Dough:
- Rice flour – 1 cup
- Water – 1 cup
- Salt – a pinch
- Gingelly Oil – 1 tsp.
For The Filling:
- Ured dhal - ½ cup
- Red chillies - 2
- Salt - as needed or ½ tsp.
- Oil - 1 tsp.
- Musard seeds - ½ tsp.
- Asafoetida - ¼ tsp.
Method:
For Preparing The Dough:
- In a pot, bring the water to a boil with a pinch of salt and a tablespoon of sesame oil.
- Gradually add the rice flour to the boiling water, stirring continuously to avoid lumps and switch off the stove.
- Keep stirring until the dough comes together and becomes smooth. Cover with a lid, and let it cool slightly.
- Once cool enough to handle, knead the dough gently to make it smooth and pliable.
For Making The Filling:
- Soak ured dhal in enough water with red chillies.
- In a mixer grind to a coarse paste and add salt and mix well.
- Take a vessel and grease with gingelly oil and add this paste and steam in a pressure cooker or you can steam this in an idly cooker.
- Remove the vessel and let it cool down.
- In the meantime, make kozhukkattai flour for stuffing the pooranam.
- Now crumble the ured dhal well.
- In a pan heat oil and add mustard seeds and asafoetida.
- When the mustard seeds splutter add the crumbled ured dhal and mix well and cook in low flame till the mixture becomes dry.
- Remove and cool down.
- Now make kozhukkattai choppu from the prepared flour.
- Knead the rice flour well and take small balls.
- Flatten the balls by pressing from outside. Take gingelly oil in hands and then flatten the flour. Otherwise the flour will stick to your hands. The middle part should be little thick.
Steaming the Kozhukattai:
- Now take little stuffing and keep inside and close gently the sides with your hands.
- In the same way prepare all the kozhukkattai and stem them in greased plates for 10 minutes.
- Remove form flame and let it cool down.
- Now you have the salt kozhukkattai ready.
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