Upma Kozhukattai Recipe
The Upma Kozhukattai Recipe is a traditional tiffin dish made by most south indian families, is usually made for breakfast, evening tiffin or even served for dinner. It is made from broken rice and can be combined along with lentils like yellow moong dal to add to the protein. The addition of coconut and green chillies makes this dish extra delicious and nutty.
Traditionally this dish is made by pounding fresh rice and breaking it to look like broken wheat, but with recent times, we get the ready broken rice that makes it easy to prepare this dish.
Serve this dish warm with Puli Inji
Here are few more Kozhukattai recipes to try
- 2 cups Sooji (Semolina/ Rava) , (idli rava-made of broken rice)
- 1/2 cup Fresh coconut , grated
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 3 Green Chillies , finely chopped
- 5-6 Curry leaves , finely chopped
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Sesame (Gingelly) Oil
- Salt , to taste
How to make Upma Kozhukattai Recipe
To begin making the Upma Kozhukattai Recipe, soak the idli rava for a couple of hours and drain water.
Heat oil in a heavy bottomed pan; add the mustard seeds, urad dal and allow them to crackle. Allow the urad dal to get roasted and lightly browned.
Stir in the curry leaves, ginger, green chillies, asafoetida and the soaked idli rava. Stir fry for about 3-4 minutes until lightly roasted.
Stir in the coconut and about 3-1/2 cups of water and salt to taste.
Stir the mixture continuously and allow the mixture to come to a boil. Once the upma mixture comes to a boil, turn the heat to low, cover the pan. The mixture will begin to thicken in about 10 minutes and leave the sides of the pan. Make sure to keep stirring to avoid lump formation. Once cooked, turn off the heat and spread the mixture on a plate and allow it to cool.
Prepare a steamer filled with water and with steamer plates or idli plates greased with a little oil.
Divide the cooled rice upma mixture into 20 portions forming oval shaped dumplings.
While making the dumplings, keep a small bowl by the side with a little oil. Rub our hands with a little oil before you make each dumpliing, this will prevent it from sticking to the palm of your hands.
Arrange the dumplings in the steamer plates and place into the steamer. Steam for about 10 minutes on high heat. Turn off heat, remove the plates from the steamer and allow it to rest for a few minutes before you can serve them.
Serve the Upma Kozhukattai along with Puli Ingi for breakfast or a light dinner
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