Archive for January, 2017

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.

Method :

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. Boil 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.


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Akki rotti or rice flour rotti and Ragi rotti are very popular and heatlhy breakfast dishes in Karnataka. The preparation method is the same for both. Very time consuming so prepare on a Sunday morning till you perfect it.  I prepared these for breakfast today.

I have served with coconut chutney and peas paneer gravy to a get a balanced meal.


  1. Rice flour/ Ragi flour – 2 cups
  2. Water – 3 cups
  3. Coconut oil – 1 teaspoon
  4. Chopped onion   – 3 table spoon (optional)
  5. Grated coconut   – 3 tablespoon (optional)
  6. Green chili  – 2 finely chopped
  7. Coriander leaves – 2 teaspoons finely chopped
  8. Curry leaves – 2 teaspoons finely chopped
  9. Ginger – 1 teaspoon finely chopped
  10. Salt        – 1 teaspoon
  11. Perungayam   – ½ teaspoon
  12. Banana leaf –  4 to 5 (10 inch square pieces)


  • In a heavy bottomed pan bring 3 cups water to boil. Lower the flame. Add salt and ½ teaspoon oil and slowly fold in the flour. Mix well to a smooth ball and take off the stove. Cover and leave to cool.
  • Once the dough is cool add chopped onion, grated coconut, chopped coriander, curry leaves, ginger, green chili and Perungayam. Mix well and divide into orange sized balls.
  • Wash and wipe the banana leaf and grease with a little coconut oil and spread the dough into 3 mm thin rounds.
  • Heat tawa on high flame and invert the prepared roti along with the banana leaf. Remove the leaf carefully.

Cook the rotti on a medium flame on both sides till brown dots appear. Serve hot with coconut chutney and any gravy of your choice.


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Coconut chutney:


  1. Grated coconut – 1 cup
  2. Green chili – 2
  3. Curry leaves       – 5 leaves
  4. Goose berry – 1 (seeded)
  5. Channa dal – 1 table spoon
  6. Perungayam – a small piece
  7. Red chili – 2
  8. Til oil – 1 teaspoon
  9. Salt – ½ teaspoon

For seasoning:

  1. Til oil – 1 teaspoon
  2. Mustards seeds  – 1 teaspoon
  3. Urad dal             – 1 teaspoon


  • Heat 1 teaspoon oil and fry channa dal perungayam and red chili  till golden brown.
  • Add all other ingredients and grind to a paste adding till water.
  • Season with mustard and urad dal fried in 1 teaspoon oil.

Paneer and peas in Tomato gravy.


  1. Tomato – 3 cut into chunks and pureed
  2. Peas – 1 cup
  3. Paneer – ½ cup (cubed)
  4. Ghee – 2 teaspoons
  5. Coriander powder – 1 teaspoon
  6. Cumin powder – ½ teaspoon
  7. Kasuri methi – 1 table spoon
  8. Garam masala powder – ½ teaspoon
  9. Thick curd (beaten) – 1 tablespoon
  10. Turmeric powder -1/2 teaspoon
  11. Perungayam                – ¼ teaspoon
  12. Salt – ¾ teaspoon


  • Cut tomatoes into big chunks sauté for a few minutes and grind to a puree. You can also leave the tomatoes in hot water and remove skin and grind to a puree.
  • Heat ghee in a kadai add peas and paneer and sauté on low flame. Add turmeric powder and perungayam.
  • Add the tomato puree, salt and ½ cup water cover and cook for 5 minutes on a low flame.
  • Add all other ingredients and mix well. Cover and cook for 5 more minutes on low flame.

This gravy is a low  fat version of Paneer mutter. Can be served with Chapathis and ghee rice as well.Image may contain: food and indoor















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