Learn how to make delicious Upma kozhukattai using rice rawa and coconut gratings. Pair it with a spicy chutney for a perfect meal. It is served with any spicy chutney.
Spicy Onion Chutney
Difficulty: EasyThis spicy version of onion chutney is made with pearl (sambar) onion, red chilies and tamarind.
Upma Kozhukattai
Course: SnacksCuisine: Indian, TamilDifficulty: Medium
Servings
5
servingsPrep time
10
minutesCooking time
25
minutesThis Upma kozhukattai is made with rice rawa and coconut gratings. It is served with any spicy chutney.
Ingredients
Rice rawa – 2 cups
Coconut gratings – ½ cup
Oil – 1 tablespoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Bengal Gram Dhal – 1 teaspoon
Cashew Nuts – 8 Nos (optional)
Jeera – 1 teaspoon
Asafoetida – a pinch
Red Chillies – 4 Nos
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Preparing the dough
- In a pan add the oil and when it is hot add mustard. When it pops up add bengal gram dhal, urad dhal, cashew nuts, jeera, chillies broken into small pieces, asafoetida and curry leaves.
- Fry till the dhals are light brown. Add 4 cups of water.
- Add salt and the coconut gratings. Bring to boil.
- When it starts boiling, add rice rawa and stir well. Reduce the heat and close with lid. Cook in low flame till all the water is absorbed and the mixture is thick like upma.
- Switch off the stove. Allow to cool for 5 to 10 minutes.
- Steaming
- Grease idli plate. Grease your fingers. Take a small lemon size dough and shape it oblong or round balls.
- Put it in the greased idli plate.
- Finish all the dough like this.
- Steam it in a pressure cooker or in idli cooker for ten minutes.
- Serve with any spicy chutney.