UPMA KOZHUKATTAI
Jump to RecipeKozhukattai is a traditional South Indian steamed dumpling made with rice. There are so many varieties of kozhukattai. The most popular versions are pooranam kozhukattai, pidi kozhukattai, ammini kozhukattai and upma kozhukattai.
Upma kozhukattai is a traditional savoury steamed dumpling made from rice rava (coarsely ground rice) cooked with water and flavourful tempering of mustard seeds, urid dhal, channa dhal, green chillies and curry leaves. The cooked mixture is shaped into small oval dumplings by hand and steamed until soft and firm.
Uppu kozhukattai has a soft, slightly grainy texture with a mild, savoury and aromatic flavour. It is commonly served as a breakfast or evening tiffin, often accompanied by COCONUT CHUTNEY, KARA CHUTNEY or SAMBAR.
ABOUT THE RECIPE:
This is a traditional recipe made in our family for generations. It is specially made during vinayagar chaturthi, and we prefer to make it from scratch. The rice rava used to make this recipe is commonly available in any stores, but we prefer freshly prepared homemade rice rava.
Raw rice is washed, soaked, dried and blended to a coarse powder. This coarsely ground rice can be stored in an airtight container at room temperature for about 3 months.
THIS RECIPE MAKES AROUND 25 MEDIUM SIZE UPMA KOZHUKATTAI.
INGREDIENTS FOR UPMA KOZHUKATTAI:
- RICE RAVA – 1 CUP
- MUSTARD SEEDS – 1 TSP
- URID DHAL – 1 TSP
- CUMIN SEEDS – 1 TSP
- PEPPERCORNS – 1 TSP
- CHANNA DHAL – 1 TBSP
- GREEN CHILLIES (CHOPPED) – 2 NOS.
- CURRY LEAVES – 10~15 NOS.
- GRATED COCONUT – 1/4 CUP
- GHEE – 1 TBSP
- OIL – 2 TBSP
- ASAFOETIDA – 1/2 TSP
- SALT – AS REQUIRED
HOW TO MAKE RICE RAVA:
- Wash and soak 1 cup of raw rice in water for about 1 hour.
- After about 1 hour, drain the water and spread the soaked rice over a clean muslin cloth.
- Let it dry completely. Once the rice is completely dry, transfer it to a blender.
- Blend it coarsely. Do not blend it to a fine powder.
RICE RAVA IS READY.
HOW TO MAKE UPMA KOZHUKATTAI:
- Add 1 tsp of cumin seeds and peppercorns to a mortar and crush them slightly. Keep it aside.
- Heat a kadai, and add 2 tbsp of oil to it. Maintain the flame at medium-high.
- Once the oil is heated, add the 1 tsp of mustard seeds, 1 tsp of urid dhal and 1 tbsp of channa dhal to it.
- Once the seeds start to splutter, add the crushed cumin seeds and peppercorns to it.
- Also, add the curry leaves and chopped green chillies to it. They will start to fry as soon as it is added to the oil.
- Once they start to fry, add 3 cups of water to it. To 1 cup of rice rava add 3 cups of water.
- Also, add 1 tbsp of ghee, 1/2 tsp of asafoetida and required salt to it. Mix it well, and let it come to boil.
- Once it starts to boil completely, turn the flame to medium-low. Add the rice rava to it, while stirring continuously with other hand.
- Mix it really well. Turn the flame to medium-high, and let it cook until the water dries out completely.
- Once it starts to thicken, add 1/4 cup of grated coconut to it, and mix it really well.
- Also, turn the flame to medium-low, and cook it until it dries completely and becomes thick.
- Once it becomes thick, turn OFF the flame, and let it cool down.
- While it’s still warm, take a small portion of the prepared upma and roll it. It can either be rolled into round or oval shape. Oval shape is commonly preferred for this recipe.
- Repeat the process with the remaining prepared upma, and add them to a steamer plate.
- Place the plate into a steamer, and steam it on medium-high flame for about 12 to 15 minutes.
- After about 12 to 15 minutes, turn OFF the flame and open the lid.
YUMMY AND DELICIOUS UPMA KOZHUKATTAI IS READY.
SERVE IT IMMEDIATELY, WHILE IT’S STILL WARM.
IT CAN EITHER BE SERVED WITH COCONUT CHUTNEY, KARA CHUTNEY OR SAMBAR.
I HAD UPMA KOZHUKATTAI WITH KARA CHUTNEY.
VARIATIONS:
- Store bought rice rava can also be used for this recipe.
- The amount of green chillies added can be adjusted according to our preference.
PRO TIPS:
- To 1 cup of rice rava, add 3 cups of water.
- Add the rice rava only when the water starts to boil completely.
- The water has to dry completely, before turning OFF the flame.
- Shape them while it’s still warm. It might turn grainy if it cools down completely.
- The kozhukattai should be removed carefully from the steamer. It has a really soft texture, and might break easily.
UPMA KOZHUKATTAI
Course: BREAKFAST, SNACKCuisine: SOUTH INDIAN, TAMIL10~12
servings30
minutes45
minutes150
kcalKozhukattai is a traditional South Indian steamed dumpling made with rice. There are so many varieties of kozhukattai. The most popular versions are pooranam kozhukattai, pidi kozhukattai, ammini kozhukattai and upma kozhukattai.
Upma kozhukattai is a traditional savoury steamed dumpling made from rice rava (coarsely ground rice) cooked with water and flavourful tempering of mustard seeds, urid dhal, channa dhal, green chillies and curry leaves. The cooked mixture is shaped into small oval dumplings by hand and steamed until soft and firm.
Uppu kozhukattai has a soft, slightly grainy texture with a mild, savoury and aromatic flavour. It is commonly served as a breakfast or evening tiffin, often accompanied by COCONUT CHUTNEY, KARA CHUTNEY or SAMBAR.
Ingredients
RICE RAVA – 1 CUP
MUSTARD SEEDS – 1 TSP
URID DHAL – 1 TSP
CUMIN SEEDS – 1 TSP
PEPPERCORNS – 1 TSP
CHANNA DHAL – 1 TBSP
GREEN CHILLIES (CHOPPED) – 2 NOS.
CURRY LEAVES – 10~15 NOS.
GRATED COCONUT – 1/4 CUP
GHEE – 1 TBSP
OIL – 2 TBSP
ASAFOETIDA – 1/2 TSP
SALT – AS REQUIRED
Directions
- HOW TO MAKE RICE RAVA:
- Wash and soak 1 cup of raw rice in water for about 1 hour.
- After about 1 hour, drain the water and spread the soaked rice over a clean muslin cloth.
- Let it dry completely. Once the rice is completely dry, transfer it to a blender.
- Blend it coarsely. Do not blend it to a fine powder.
- RICE RAVA IS READY.
- HOW TO MAKE UPMA KOZHUKATTAI:
- Add 1 tsp of cumin seeds and peppercorns to a mortar and crush them slightly. Keep it aside.
- Heat a kadai, and add 2 tbsp of oil to it. Maintain the flame at medium-high.
- Once the oil is heated, add the 1 tsp of mustard seeds, 1 tsp of urid dhal and 1 tbsp of channa dhal to it.
- Once the seeds start to splutter, add the crushed cumin seeds and peppercorns to it.
- Also, add the curry leaves and chopped green chillies to it. They will start to fry as soon as it is added to the oil.
- Once they start to fry, add 3 cups of water to it. To 1 cup of rice rava add 3 cups of water.
- Also, add 1 tbsp of ghee, 1/2 tsp of asafoetida and required salt to it. Mix it well, and let it come to boil.
- Once it starts to boil completely, turn the flame to medium-low. Add the rice rava to it, while stirring continuously with other hand.
- Mix it really well. Turn the flame to medium-high, and let it cook until the water dries out completely.
- Once it starts to thicken, add 1/4 cup of grated coconut to it, and mix it really well.
- Also, turn the flame to medium-low, and cook it until it dries completely and becomes thick.
- Once it becomes thick, turn OFF the flame, and let it cool down.
- While it’s still warm, take a small portion of the prepared upma and roll it. It can either be rolled into round or oval shape. Oval shape is commonly preferred for this recipe.
- Repeat the process with the remaining prepared upma, and add them to a steamer plate.
- Place the plate into a steamer, and steam it on medium-high flame for about 12 to 15 minutes.
- After about 12 to 15 minutes, turn OFF the flame and open the lid.
- YUMMY AND DELICIOUS UPMA KOZHUKATTAI IS READY.
Notes
- VARIATIONS:
Store bought rice rava can also be used for this recipe.
The amount of green chillies added can be adjusted according to our preference.
PRO TIPS:
To 1 cup of rice rava, add 3 cups of water.
Add the rice rava only when the water starts to boil completely.
The water has to dry completely, before turning OFF the flame.
Shape them while it’s still warm. It might turn grainy if it cools down completely.
The kozhukattai should be removed carefully from the steamer. It has a really soft texture, and might break easily.