Making kozhukattai is an art, especially making the outer cover. It takes practcice and time to make this right. I have tried to explain it with pics as clear as possible. Hope it helps.
While making the outer cup (we call it soppu in tamil), try to apply oil in your palm before shaping it. Also if you feel the shape is breaking, it might be because the dough has become dry. Moisten your hand and knead it once more.
Uppu Poorana Kozhukattai | Ulundhu Pooranam - Ganesh Chathurthi Special
Rice flour dough filled with urad lentil and chilli filling, shaped like a crescent.
Prep Time: 15 Mins | Cook Time: 25 Mins | Total Time: ~40 Mins | Serves: 2
This post is for Blogging Marathon 42 under the theme "Ganesh Chathurthi Festival". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42 here.
Harini-Jaya R says
nicely done. Good choice as well.
Nicely done...great recipe..
Sreevalli E says
Deliciously made kozhukattai.. The outer is always an challenge for me.
Priya Suresh says
Uppu kozhukattais came out simply awesome, however my vote is always for the sweet ones.
Very nicely done Nisha...I love these kozhukattai..
Sapana Behl says
Wonderful kozukattai ...looks so delicious !
yummm.. another Kozhukottai.. am gonna give ur recipe a shot soon, Nisha..the outer cover is always a challenge for me ... Should we add hot water to the flour or add the flour to the boiled water...?
I have mailed you. 🙂
vaishali sabnani says
Interesting recipe. .looks like a lot of effort. .kudos.