Steamed preparations are very good for health. Least amount of oil is used. This dish is ideal for breakfast. My mother used to say upma kozhukattai is an Iyer dish and Iyengars always prepared Pidi Kozhukattai. I don’t prepare this dish very often as it is not a favorite for my hubby. Today I prepared this dish to post in TGP.
Ingredients for Upma Kozhkattai:
1. Rice – 1 cup
2. Water – 2 cups
3. Salt – 1 level teaspoon
4. Til oil – 1 teaspoon
For seasoning :
1. Til oil – 2 teaspoons
2. Mustard seeds – 1 teaspoon
3. Urad dal – 1 teaspoon
4. Channa dal – 1 teasoon
5. Perungayam – 1/4 teaspoon
6. Green chilli – 2 no ( finely chopped)
7. curry leaves – 5 leaves (finely chopped)
8. Grated coconut – 1 table spoon.
1. Wash and drain rice and leave for 1/2 hour . Grind this in a mixie for just 2 minutes to a coarse powder like ravai.
2. Biol the water in a heavy bottomed vessel and add 1 teaspoon oil. Slowly add the rice ravai and salt into boiling water and mix to a smooth ball. Take off the stove. Cover to avoid drying.
3. Heat 2 teaspoons oil in a kadai and add mustard seeds. once mustard seeds crackle add the dals and fry till golden. To this add finely Perungaya podi, chopped green chilies, curry leaves and grated coconut. Add the seasoning to the rice mixture and mix well.
4. Grease your palms with water and shape into small balls, and steam in a idli plate for about 5 minutes. Upma Kozhukattai should be served hot with coconut chutney or Tomato chutney.
Tips: Adding seasoning to rice mixture just before steaming will help dals to retain some crispness. Coconut can also be cut into small pieces instead of grating.
Iyengars prepare this Kozhukattai without seasoning and adding only grated coconut. A small piece of jaggery is stuffed at the center of Pidi Kozhukattai.