upma kozhukatti recipe

by Sripriya Sriram
(Chennai)

This upma kozhukatti is a very good breakfast without much oil and is very healthy as it is a steamed dish like idli.

You will need a idli stand and steamer or any other steamer with plates.

Ingredients for upma kozhukatti

Rice – 1 cup
Urad dal (split white lentil) – 2 tbsp
toor dhal (optional) – 2 tbsp
Green chilies – 2-3 or according to taste.

Ingredients for tempering – seasoning

Coconut oil or Vegetable oil – 2 tbsp
Mustard seeds – ½ tsp
Bengal gram dhal (chana dal - split chickpea)(optional) – 1 tsp
Curry leaves (optional) – 5-6
Fresh grated or desiccated coconut(optional) - 4 tbsp
Water (1 cup) – (equal quantity of rice)
Salt – ½ tsp or according to taste

Preparation upma kozhukatti

You may do the preparation a day in advance.
Take a cup of raw rice and soak for half an hour. After half an hour, wash it and strain the water. Put the wet rice in a cloth and allow the water to drip.
After 10 minutes, spread the rice on a clean towel and allow it to dry for about 2 hours. Now pound/grind the rice in the mixer along with two spoons of urad dhal, 3 chilies coarsely. This procedure can be done the previous day itself.

Making upma kozhukatti

Keep the kadai(pan,wok) on the stove, light the stove and heat kadai.
Pour some (2tsps) coconut oil into the kadai and add and let splutter mustard, asafetida, curry leaves.
Now add 4 spoons of desiccated coconut (optional) and fry a little.
Now pour equal quantity of water (1 cup) and let come to boil. Add salt.
Now put the pounded rice into the water and stir without lumps until the rice absorbs all the water.
Switch off the stove. Let cool.

After cooling, form the mixture into small balls and steam it as idlies(rice dumplings) for 10-15 minutes in a idli stand. Or use a steamer with a plates. Place the balls on the plate and steam.

Serve with coconut chutney or any other chutney.

This is a very healthy and tasty breakfast. Few spoons of toor dhal can also be added while grinding (optional). While spluttering mustard, Bengal gram dhal can also be fried along with asafetida and curry leaves.

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