This is a festival recipe which is made during the festival of Ganesh Chathurthi. It is a steamed dish and hence healthy.
Raw rice – 1½ cup
Water — 3 cup
Milk — ¼ cup
Salt — 1 pinch
Gingelly oil — 4 tsp
Urad dhal — ½ cup
Stuffing 2( Pooranam)
Moong dhal — ½ cup
Common to both stuffings
Green chilli — 2 nos.
Gingelly Oil — 1 tsp
Fresh coconut grated – 1 tbsp.
Mustard — 1 tsp
Hing — 1/2 tsp
Urad dhal — 1 tsp
Salt — 3/4 tsp
Curry leaves — 8-10 nos.
Note: Alternate method for outer layer: Use raw rice flour 1½ cup, hot water 3 cup, milk ¼ cup, salt 1 pinch and gingelly oil 1 tsp. Mix all and make soft dough
Preparation time : 30 minutes
Cooking time : 08 minutes
Makes : 18 – 20 nos.
Take raw rice 1 1/2 cup and soak for 1 hour. After soaking, drain the soaked water. Add 1 1/2 cup fresh water to the soaked rice and grind. After grinding dilute the rice batter with another 1 1/2 cup of water.
Heat 1 tsp of gingelly oil in a pan. Pour rice batter. Add 1/4 cup milk.
Add salt. Stir well in low flame.
Stir continuously allowing the dough to become thick.
Transfer the dough to a plate and mash it. The outer layer is ready.
Preparation of inner stuffing ( Pooranam in Tamil)
We have two varieties of stuffing- Urad dhal stuffing and moong dhal stuffing.
Take Urad dhal 1 cup and moong dhal 1 cup. Soak both the dhals in separate containers for 1/2 hour.
Steam dhals for 8 minutes.
Transfer the steamed urad dhal to a mixie. Add green chilli 2nos. , hing powder 1/2 tsp and salt 3/4 tsp. Grind coarsely.
Heat 1 tsp gingelly oil , add mustard 1 tsp, urad dhal 1 tsp, curry leaves 8-10 nos. and grated coconut 1 tbsp. Stir well . Add the ground urad dhal mixture. Now the urad dhal stuffing(pooranam) is ready.
Repeat Step 7 and Step 8 for moong dhal thus making the moong dhal stuffing also ready.
With the rice dough , make cup like shape by applying pressure with thumb and slowly turning the dough.
Keep moong dhal or urad dhal pooranam and steam it for 8 minutes. Uppu (Khara) kozhukattai is ready.