Karuppu Ulundhu Kozhukattai, How to make Black Urad Dal Kozhukattai

Karuppu Ulundhu Kozhukattai / Black Urdal dal Kozhukattai is a wholesome Vinayagar Chaturthi kozhukattai with a protein-rich, spiced black urad dal savory filling steamed in a soft rice flour shell.

In our home, Vinayagar Chaturthi was never just about the familiar coconut-jaggery modakam. Tucked between the sweet offerings sat a darker, more humble cousin — the black urad dal kozhukattai. Its earthy aroma, the gentle bite of dal, and the richness of coconut made it special, even if it didn’t have the instant glamour of its sweeter siblings. This was the kozhukattai for strength, for tradition, for those who valued flavor with purpose. My grandmother often reminded us that black urad was food for the bones, for energy, and for blessings that lasted beyond the festival day. Somewhere along the way, this filling gave way to white urad or chana dal, but today, we bring it back — first the savory version — as an offering worthy of Ganesha’s table and our family’s memories.

Bite of History – Kara Karuppu Ulundhu Kozhukattai/ Mothakam

Before white urad dal or chana dal became the popular choice for savory pooranam, black urad dal was common in rural Tamil Nadu kitchens. It was believed to strengthen bones, improve stamina, and be especially good for postpartum women. For Vinayagar Chaturthi, this filling was made mild and offered alongside sweet modakams, making the festive platter both balanced and nutritious.

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Ingredients role in Savory Black Urad Dal Kozhukattai/ Modak

Ingredient	Role in Recipe
Black urad dal (karuppu ulundhu)	Provides earthy, nutty flavor and protein-rich, hearty texture for the filling.
Green chili	Adds gentle heat and sharpness to balance the dal’s richness.
Curry leaves	Lends an aromatic, traditional South Indian flavor and freshness.
Fresh grated coconut	Adds mild sweetness, moisture, and richness to the filling.
Mustard seeds	Gives the tempering its signature crackle and nutty aroma.
Hing	Adds a subtle savory depth and aids digestion.
Salt	Enhances flavor of both dough and filling.
Coconut oil	Imparts authentic aroma, helps temper the spices, and keeps filling moist.
Idiyappam / Kozhukattai flour	Forms the soft outer shell that holds the filling.
Water	Hydrates the flour to make a pliable dough.
Gingelly oil	Adds elasticity to the dough and prevents it from drying out.

Karuppu Ulundhu Kozhukattai, How to make Black Urad Dal Kozhukattai

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack, Festival OfferingCuisine: South Indian, Tamil CuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total Steaming time

minutes

Protein-rich black urad dal filling sautéed with coconut and spices, encased in tender rice flour dough — a traditional savory kozhukattai perfect for festive offerings or wholesome snacking.

Ingredients

For the Outer Dough
1 cup, 1 Idiyappam / Kozhukattai flour
1 cup, 1 Water (adjust slightly depending on flour brand)
1 teaspoon, 1 Gingelly oil
¼ cup, ¼ Salt
For the Savory Filling
½ cup, ½ Black urad dal (karuppu ulundhu)
2 nos. 2 Green chili
¼ cup, ¼ Fresh grated coconut
¼ cup, ¼ Fresh grated coconut
½ teaspoon, ½ Mustard seeds
¼ teaspoon, ¼ Hing
Salt, to taste
2 teaspoon, 2 Oil

Directions to make Kara Karuppu Ulundhu Kozhukattai

Soak the Dal
Wash black urad dal well and soak in enough water for 3–4 hours until it plumps up.
Grind the Dal
Drain the soaked dal completely.
Add it to a mixie jar along with green chilies and salt.
Coarsely grind without adding water, keeping some texture.
Steam the Mixture
Spread the ground mixture evenly on a greased plate or idli plate.
Steam for 8–10 minutes until firm and cooked through.
Once slightly cooled, crumble it with your fingers or a fork.
Prepare the Filling
Heat oil/ coconut oil in a pan.
Add mustard seeds, let them splutter, then add hing and curry leaves.
Add the steamed dal mixture and sauté on low flame, breaking up lumps as you stir.
Add grated coconut and continue sautéing for a minute until the mixture is dry and aromatic.
Switch off and let it cool completely.
Make the Dough
Boil water with salt and gingelly oil in a heavy-bottom pan.
Reduce flame to low, add idiyappam/kozhukattai flour all at once, and stir quickly to combine.
Cover and rest for 5 minutes, then knead into a smooth, pliable dough while warm. Keep covered with a damp cloth.
Shape the Kozhukattai
Grease palms with a little oil.
Take a lemon-sized portion of dough and flatten into a thin circle.
Place 1–2 teaspoons of the savory black urad dal filling in the center.
Pinch and seal edges to form a modakam or half-moon shape.
Steam
Arrange the shaped kozhukattais in a greased idli plate or on banana leaf squares.
Steam for 8–10 minutes until the outer layer turns slightly glossy.
Serve warm as part of Vinayagar Chaturthi neivedyam or as a wholesome snack.

Notes

1 cup = 250 ml

Directions to make Karuppu Ulundhu Kara Kozhukattai with step by step images

Soak the Dal
Wash black urad dal well and soak in enough water for 3–4 hours until it plumps up.
Grind the Dal
Drain the soaked dal completely.
Add it to a mixie jar along with green chilies and salt.
Coarsely grind without adding water, keeping some texture.
Steam the Mixture
Spread the ground mixture evenly on a greased plate or idli plate. Steam for 8–10 minutes until firm and cooked through. Once slightly cooled, crumble it with your fingers or a fork.
Prepare the Filling
Heat coconut oil in a pan. Add mustard seeds, let them splutter, then add hing and curry leaves.
Add the steamed dal mixture and sauté on low flame, breaking up lumps as you stir.
Add grated coconut and continue sautéing for a minute until the mixture is dry and aromatic. Switch off and let it cool completely.
Make the Flour Paste
In a mixing bowl, add idiyappam/kozhukattai flour and pour in water gradually, stirring well to make a smooth, lump-free paste.
Make the dough
Transfer the paste to a heavy-bottom pan and cook on medium-low flame, stirring continuously, until it starts to thicken, come together, and form a soft dough. This is usually when the dough leaves the sides of the pan easily.
Check Dough Readiness u0026 Finish
To check readiness, wet your hand slightly and touch the dough — if it doesn’t stick to your fingers and feels soft, it’s done. Switch off the heat, cover, and let it rest for 5 minutes.
Knead while still warm until smooth and pliable. Keep covered with a damp cloth until shaping.
Shape the Kozhukattai
Grease palms with a little oil.
Take a lemon-sized portion of dough and flatten into a thin circle.
Place 1–2 teaspoons of the savory black urad dal filling in the center.
Pinch and seal edges to form a modakam or half-moon shape.
Steam
Arrange the shaped kozhukattais in a greased idli plate or on banana leaf squares.
Steam for 8–10 minutes until the outer layer turns slightly glossy.
Serve warm as part of Vinayagar Chaturthi neivedyam or as a wholesome snack.

Steamed karuppu ulundhu uppu kozhukattai – protein-rich savory festival dumpling for Ganesh Chaturthi — Black Urad Dal/ Karuppu Ulundhu Kozhukatti by Sandhya Riyaz

Pro Tips to make tasty Kara Kozhukattai/ Modakam

Coarse grind, don’t puree – Leaving the dal slightly grainy keeps the filling light and gives it authentic texture.
No excess moisture – Drain soaked dal completely before grinding; excess water will make the filling soggy.
Cool filling completely – Adding warm filling to the dough can make the outer layer crack during steaming.
Keep dough covered – Rice flour dough dries quickly; always keep it under a damp cloth while shaping.
Banana leaf base – Place shaped kozhukattais on banana leaf squares in the steamer for extra aroma.

Serving Suggestion

Serve the savory black urad dal kozhukattai warm, straight out of the steamer, alongside:

Coconut chutney for a light festival snack plate.
As part of Vinayagar Chaturthi neivedyam platter, paired with coconut-jaggery modakam and ellu kozhukattai.

Traditional Tamil savory modakam stuffed with spiced black urad dal and coconut – authentic festival recipe

FAQs – Savory Black Urad Dal Kara Kozhukattai/ Modak

Q: Can I make the filling a day ahead?

A: Yes, you can prepare the filling a day in advance and refrigerate it in an airtight container. Bring it to room temperature before stuffing.

Q: My dough cracks while shaping. What can I do?

A: This happens if the dough is too dry or has cooled too much. Sprinkle warm water, knead again, and keep it covered until use.

Q: Can I skip coconut in the filling?

A: You can, but coconut adds moisture, richness, and balances the earthy flavor of black urad dal. If skipping, add a teaspoon of coconut oil for softness.

Q: How do I prevent the kozhukattai from turning hard after steaming?

A: Use idiyappam or kozhukattai flour (not regular rice flour), keep dough soft and moist, and do not over-steam.

Q: Can I make these without steaming at all?

A: You still need to steam the shaped kozhukattais to cook the outer rice flour layer; however, the filling here is fully cooked in the pan, so it doesn’t require pre-steaming.