Upma Kozhukkattai is a delightful South Indian steamed rice dumpling, known for its simplicity and unique flavour. This traditional dish is made with a small quantity of dal and a subtle seasoning, creating a perfect balance of taste and texture. Whether enjoyed as a breakfast item or packed in a tiffin box, Upma Kozhukattai is a wholesome and satisfying treat.
A Family Recipe Passed Down Through Generations
I learned this special recipe from my grand mom, and my mom added her own twist to the traditional method. While both of my grandmothers made Upma Kozhukattai using just rice, my mom included a small amount of dal, which enhanced the flavor and made the dish even more enjoyable. Her version quickly became my favourite, and it’s the one I continue to make today.
A Tiffin Box Favourite
This recipe was a regular in my tiffin box during school and college days. My friends and classmates loved it so much that my tiffin box would be empty in no time! My mom, knowing how popular the dish was, always packed a few extra Kozhukattai to ensure I had enough to share. The soft, flavorful dumplings were always a hit.
Why You’ll Love Upma Kozhukattai
- Healthy and Wholesome: Made with rice and dal, this dish is not only tasty but also nutritious.
- Perfect for On-the-Go: Upma Kozhukattai is an ideal choice for packing in tiffin boxes or enjoying as a light snack.
- Simple Ingredients: The recipe uses basic ingredients that are easily available in any kitchen.
Whether you’re looking for a nostalgic dish from your childhood or trying something new, Upma Kozhukattai is a must-try. Enjoy it with coconut chutney or sambar for a complete and satisfying meal.
Upma Kozhukkattai
Equipment
- 1 Pressure Cooker / Steamer
- 1 Mixie
Ingredients
- 1 cup Raw rice
- 1 tbsp Toor Dal
- 1 tbsp Channa Dal
- 4 tbsp Coconut
- 1.5 cup Water
To temper
- 2 tbsp Coconut oil
- 1 tsp Mustard
- 1 tsp Channa Dal
- 1 tsp Urad Dal
- 2 no Red Chilli
- few Curry leaves
Instructions
- Wash the rice thoroughly and drain the water. Spread the rice evenly on a cotton cloth and allow it to air dry.
- Soak all the dals (channa dal and urad dal) and red chilies in water for two hours.
- Once the rice is dry, grind it into a coarse powder, similar to the consistency of rava (sooji).
- Drain the water from the soaked dals and red chilies, then grind them into a fine paste.
- In a heavy-bottomed vessel, heat some oil and add mustard seeds. Once they start to crackle, add the channa dal and urad dal, sautéing them until they turn golden brown.
- Add the curry leaves and sauté for another minute.
- Pour in the measured amount of water and bring it to a boil.
- Once the water starts boiling, add the grated coconut, ground dal paste, and rice powder. Stir continuously to avoid lumps.
- Continue stirring until the mixture thickens and leaves the sides of the vessel.
- Transfer the mixture to a plate and let it cool slightly.
- Once cooled, take portions of the mixture and shape them into rounds or ovals.
- Place the shaped dumplings in a steamer or rice pan and steam cook them for 15 minutes, starting from when the steam begins to escape.
- Serve hot with coconut chutney or sambar.
INSTRUCTIONS
- Wash the rice thoroughly and drain the water. Spread the rice evenly on a cotton cloth and allow it to air dry.
- Soak all the dals (channa dal and urad dal) and red chilies in water for two hours.
- Once the rice is dry, grind it into a coarse powder, similar to the consistency of rava (sooji).
- Grate the coconut and keep it ready.
- In a heavy-bottomed vessel, heat some oil and add mustard seeds. Once they start to crackle, add the channa dal and urad dal, sautéing them until they turn golden brown.
- Add the curry leaves, red chillies and sauté for another minute.
- Pour in the measured amount of water and bring it to a boil.
- Once the water starts boiling, add the grated coconut, ground dal paste, and rice powder. Stir continuously to avoid lumps.
- Continue stirring until the mixture thickens and leaves the sides of the vessel.
- Transfer the mixture to a plate and let it cool slightly.
- Once cooled, take portions of the mixture and shape them into rounds or ovals.
- Place the shaped dumplings in a steamer or rice pan and steam cook them for 15 minutes, starting from when the steam begins to escape.
- Serve hot with coconut chutney or sambar.
Looks yum! 🙂
Thank you:-)
I love kozhukattai with spicy coriander chutney!
🙂