Upma Kozhukattai or Steamed rice dumplings is a simple yet tasty breakfast / dinner item. It is made from broken rice also called rice rava. It is very similar to rice upma /arisi upma with subtle variations. This popular South Indian breakfast / dinner recipe and is traditionally served with brinjal gotsu / sambar / chutney.
Serving: For 2 people (Yields approximately 20 dumplings)
|Raw rice||3/4 cup|
|Moong dhal||3 tablespoon|
|Coconut oil||2 tablespoon|
|Mustard seeds||1 tsp|
|Urad dhal||1 tsp|
|Channa dhal||1 tsp|
|Hing / Asafotedia||1/2 tsp|
|Curry leaves||2 tablespoon|
- In a blender, grind the rice to a rava (sooji) like consistency. Do not grind the rice to a fine consistency.
- In a small pot, add the moong dhal, add enough water so that the dhal is well immersed. Cook until the moong dhal is three forth done. The grains of the dhal should be separate but when pressed between fingers it should be soft.
- In a pan, add 2 to 2 1/2 tablespoon of coconut oil, add mustard seeds. When the mustard seeds crackle, add urad dhal , channa dhal and red chillies. Cook until the dhal turns light brown. Add curry leaves and hing.
- Immediately add 2 1/4 th cups water (Rice : water = 1 : 3). Add 2 tablespoon shredded coconut, and salt.
- When the water starts boiling, add the rice rava little by little (that was prepared in the 1st step) and keep stirring simultaneously to avoid lumps. Keep stirring until all the water evaporates. Keep stirring in low flame until the contents does not stick to the bottom. Switch off the flame.
- When it is comfortable enough to touch, take small portion of it and make round or oval ball. Repeat this process and make small balls. (Do not wait for too long to since the upma becomes dry when cool). If you are unable to make small balls, then stir the contents again on the stove for extra moisture to be absorbed.
- Place these balls in an already greased pan and close with a lid. Pressure cook it for 3 whistles.
- Serve withOnion/brinjal gotsu or spicy chutney or thogaiyal.
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