We prepare 3 types of kozhakattai. This is one among them.
|1 cup||Raw rice|
|½ cup||Black gram (ulundu)|
|4 stks||Curry leaves|
|Oil (for tempering)|
|Salt (as per taste)|
|1 tsp||Bengal gram|
Soak rice for 2 hours. Grind it as dosa batter consistency as well as it should be in fine silky texture. Now add pinch of salt & oil, pour this batter into hot pan or kadai stir it continuously without stopping. Flame has to be maintained in medium. Batter will form as dough; if you touch the dough it should not be sticky. This is the time to switch off the stove. Transfer it into another vessel, cover it by wet cotton cloth and after it gets cool knead it well to avoid small lumps.
Soak black gram for abt 1/2 hour. Grind black gram (ulundu) with green chilly, ginger, curry leaves & salt. This batter should be thicker (getti) than vada batter. Now steam the spicy batter for abt 15 minutes, when it becomes cool spread it well by hand. Add oil into a kadai put mustard, when it spluts add asafoedita, Bengal gram, curry leaves & coriander leaves, finally add spreaded ulunthu batter, stir it for 2-3 mintues.
Now divide the outer covering dough into small lemon size. Apply oil to your fingers press the dough in middle by thumb and shape it as small cup, fill it with1Tbs ulundu poornam, slowly close both the edges by pressing well. Now steam it for 10 mintues.