Upma kozhukattai recipe

Upma kozhukattai recipe – Pidi kozhukattai recipe – Upma pidi kozhakattai recipe – Steamed rice dumplings using idli rava -recipe with step-by-step pictures.

Upma kozhukattai is an easy and healthy dish that is usually made for evening tiffin or dinner at our place. Though my kids don’t prefer this very much nowadays they started liking this and so I am making this once a week. Usually, we make the same procedure of Arisi Upma but the addition of toor dal is optional in upma kozhukattai. But sometimes my mom adds moong dal also which I like in upma kozhakattai.

I used store-bought Idli rava for making this upma pidi kozhukattai. If not you can wash raw rice and drain the water and spread in a cloth for 15 minutes to 1/2 an hour inside the home and pulse it in a mixer to get the coarse rava.

Also, check out

• Millet upma adai
• Ragi adai 
• Millet upma pidi kozhukattai
• Aval pidi kozhukattai
• Sweet pidi kozhukattai

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Upma pidi kozhukattai

Steamed rice dumplings using Idli rava

Course Breakfast, Dinner, tiffin,

Cuisine South Indian

Keyword dinner recipes, healthy recipes, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 25 kozhakattais

Author Jeyashri suresh

Ingredients

• 2 cups Idli rava
• 5 cups water
• 3 tbsp yellow moong dal
• 1 tsp cumin seeds
• ¾ tsp black pepper
• 3 tbsp coconut
• 2 red chili
• 3 tsp oil
• 1 tsp mustard seeds
• Few curry leaves
• 2 pinches asafoetida
• Salt as needed

Instructions

• n a mixer pulse the moong dal , cumin seeds and black pepper.(i normaly crush the pepper in a pepper crusher as my kids will prefer this way)
• Mix with idli rava and keep it aside.
• In a pan add oil and temper with mustard seeds, asafoetida , peanuts(if adding) and red chillies.
• Add 5 cups of water to this and add salt to this.
• The ratio of rava and moong dal mixture and water is 1:2.5
• When the water comes to a rolling boil, simmer the flame and add the idli rava + moongdal mixture.
• Add coconut(if using) at this stage.
• Mix well without any lumps.
• Let the flame be in medium.
• Stir well.
• When the water gets absorbed completely switch off the flame.
• When the mixture becomes warm and can handle the heat with your palms start making round shaped balls or oblong shapes.
• Steam in a greased idli maker for 8- 10 minutes.
• Serve hot with any chutney .

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Notes

1. Do not leave the cooked idli rava mixture open for a long time else it will become dry and end up in hard and dry kozhukattais.

2. Make it when it is warm.

3. Grease your hands with a few drops of coconut oil while making balls.

4. Do not steam this for more than 12 minutes else the kozhukattais will become hard and break while taken out.

METHOD:

• In a mixer pulse the moong dal, cumin seeds, and black pepper.(I normally crush the pepper in a pepper crusher as my kids will prefer this way)
• Mix with idli rava and keep it aside.

• In a pan add oil and temper with mustard seeds, asafoetida, peanuts(if adding), and red chilies.

• Add 5 cups of water to this and add salt to this.
• The ratio of rava and moong dal mixture and water is  1:2.5

• When the water comes to a rolling boil, simmer the flame and add the idli rava + moong dal mixture.
• Add coconut(if using) at this stage.
• Mix well without any lumps.
• Let the flame be in medium.
• Stir well.

• When the water gets absorbed completely switch off the flame.
• When the mixture becomes warm and can handle the heat with your palms start making round-shaped balls or oblong shapes.
• Steam in a greased idli maker for 8- 10 minutes.

• Serve hot with any chutney.

Note:

• Do not leave the cooked idli rava mixture open for a long time else it will become dry and end up in hard and dry kozhukattais.
• Make it when it is warm.
• Grease your hands with a few drops of coconut oil while making balls.
• Do not steam this for more than 12 minutes else the kozhukattais will become hard and break while taken out.