Akkitari upittu or Kadubu- steamed cream of rice dumplings | How to make Akkitari upittu or Kadubu- steamed cream of rice dumplings

By Nandita Shyam  |  9th May 2016  |  
5.0 from 1 review Rate It!
  • Akkitari upittu or Kadubu- steamed cream of rice dumplings, How to make Akkitari upittu or Kadubu- steamed cream of rice dumplings
Akkitari upittu or Kadubu- steamed cream of rice dumplingsby Nandita Shyam
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

18

1





About Akkitari upittu or Kadubu- steamed cream of rice dumplings Recipe

The Akkitari Kadubu is a classic Kannada dish that is almost like Upma. Only, it is twice cooked. First, the cream of rice is cooked with the tempering till it reaches the Upma consistency and then it is shaped in small balls and steam cooked for the second time.

Akkitari upittu or Kadubu- steamed cream of rice dumplings

Ingredients to make Akkitari upittu or Kadubu- steamed cream of rice dumplings

  • Akki tari or cream of rice- 120gm or 1 cup
  • Togari kaalu or pigeon peas- 1 cup, par boiled
  • Oil or ghee- 2tbsp
  • Mustrard seeds- 1/2 tsp
  • cumin seeds- 1/2 tsp, coarsely crushed
  • Bengal gram or chana dal- 1tsp
  • black gram or Urad dal- 1tsp
  • Asafetida- A large pinch
  • curry leaves- 8-10
  • Green chili- 1, finely chopped
  • water- 2-1/2 cups
  • Freshly ground black pepper powder- 1/2 tsp
  • salt- to taste
  • Freshly grated coconut- 1/2 cup
  • coriander leaves- 3-4 tbsp

How to make Akkitari upittu or Kadubu- steamed cream of rice dumplings

  1. Dry roast the cream of rice till fragrant (don not let it turn brown) and set aside to cool.
  2. Heat oil or ghee in thick bottomed pan and add the mustard seeds.
  3. Once it sputters add the crushed cumin seeds, channa dal, urad dal and fry till the lentils are brown.
  4. Add the asafetida, curry leaves and green chilies and fry till the curry leaves are crisp.
  5. Add two and a half cups of water and allow the water to bring to a gentle boil. At this point, stir in the par boiled pigeon peas, coconut and the roasted cream of rice. Mix well and cook covered on low heat for 5-10mins or till the liquid
  6. Add the coriander leaves and take off the heat.
  7. Wet your hands in cold water and scoop out ping pong sized balls of the upittu and shape them into balls.
  8. Arrange the balls in a greased pan and steam bake the upittu for 5-10 in a pressure cooker.
  9. Turn off the heat and allow the dumplings to cool for five mins. Serve hot with ghee and chutney of your choice.

Reviews for Akkitari upittu or Kadubu- steamed cream of rice dumplings (1)

Pallavi Sa year ago

What is cream of rice?
Reply

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