VINAYAKA CHATHURTHI SPECIAL - URAD DHAL KOZHUKKATTAIS-Open style, how to make Dhal pockets

Here is a very very rare and exclusive recipe, that belongs to none other than my Salem family...OMG!!! haven't eaten this for the past 45 years...but still, memories of my mother and sister making this, and me extending what best help I could....are so very fresh in my memories.
I am 100% sure, this special recipe can be found nowhere, not in any cook book, not in any blog , not even in Meenakshi ammal cook book.......
I feel so thrilled and delighted to share this recipe with you all. May this Salem recipe  become a part of every kitchen in this world....
4 kinds of dhals are used in here and hence, so nutritious, loaded with protein.
Please check my usual style Urad dhal kozhukkattais

See how spongy they are!!!

Ingredients

Tur dhal - 2 tbsps

Moong dhal - 2 tbsps

Urad dhal - 2 tbsps

Channa dhal - 2 tbsps

Turmeric powder - 1/4 tsp

Hing powder - 1/4 tsp

Green chillies - 3

Lemon juice - 1 /2 tsps

Grated coconut - 2 tsps

Salt to taste

Finely chopped coriander /cilantro leaves for garnishing

Kozhukkattai maavu made from 3/4 cup flour. 

How to make? Check here

To season

Gingely/cooking oil - 1 tsp

Mustard seeds - 1/2 tsp

Recipe Cuisine: South Indian; Category: Lunch/Dinner/neivedhyams

Soaking time: 2 hrs; Prep time: 10 mts; Cooking time: 15 mts

Yields 12 kozhukkattais

2 tbsps of each variety of dhal taken in a bowl

                                               Water poured in and let to soak for 2 hours

Turmeric and hing powders, salt to taste and green chillies added into the mixi jar

and pulsed

Then the soaked dhals added, with very little water as possible

Ground into a coarse paste, the batter should be slightly thinner and watery than the paruppu vada batter

Lemon juice added and mixed well.

Better transferred to a bowl and grated coconut added

Chopped cilantro/coriander leaves

Above mentioned seasoning done and added. This oil helps the filling to stay soft

All mixed well.

Kozhukkattai choppu made and 1 tbsp filling kept inside

Seal the edges on both sides, center portion has to be left open, so that the dhal inside will get cooked well

Set the water boiling, keep the kozhukkattais on a greased steamer plate and steam for 12-15 minutes.

The steamed kozhukkattais

Can be cut into two, and served as starters, with raw coriander chutney., and tastes great while it is still warm. The soft outer cover, stuffed with the dhals, the flavor of green chillies and the tangy taste provided by lemon juice.....whoa..whoa...a real medley of tastes and flavors!!!

This post first appeared in www.malpatskitchen.com

Categories: Festival Delicacies, Kozhukkattai varieties, Navarathri Neivedhyams, No Onion-no garlic, Starters, Vinayaka chathurthi special