Upma Kozhakattai | How to make Upma Kozhakattai

By Nandita Iyer  |  3rd Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Upma Kozhakattai, How to make Upma Kozhakattai
Upma Kozhakattaiby Nandita Iyer
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

260

2





Video for key ingredients

  • How to make Idli/Dosa Batter

About Upma Kozhakattai

A steamed gluten-free breakfast / tiffin dish first posted on Saffron Trail blog

Upma Kozhakattai is an authentic dish which is perfect to serve on all occasions. The Upma Kozhakattai is delicious and has an amazing aroma. Upma Kozhakattai by Nandita Iyer will help you to prepare the perfect Upma Kozhakattai in your kitchen at home. Upma Kozhakattai needs few minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Upma Kozhakattai. This makes it easy to learn how to make the delicious Upma Kozhakattai. In case you have any questions on how to make the Upma Kozhakattai you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Nandita Iyer. Upma Kozhakattai will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Upma Kozhakattai

Ingredients to make Upma Kozhakattai

  • Oil 1 tsp
  • Idli rava 1.5 cups
  • Dried red chillies 2-3
  • fresh grated coconut 3 tbsp
  • Udad dal 1 tsp
  • mustard seeds 1 tsp
  • asafoetida pinch
  • jaggery small piece
  • water 4.5 cups
  • salt 1.5 tsp

How to make Upma Kozhakattai

  1. Heat 1 tsp oil in preferably a large non-stick wok. Splutter the mustard seeds. Add the udad dal and fry till golden brown, and then saute the dried red chillies and asafoetida for a few seconds.
  2. To this, add 4 1/2 cups of water. In the water, put in the coconut, jaggery and salt. Bring it to a rolling boil.
  3. Keep the flame on sim, and add the idli rava little by little with constant stirring to avoid any lump formation. Stir the rava well, and cover and cook for 5-6 minutes like how you would make an upma.
  4. Rice rava cooks faster than semolina rava. All the water must get absorbed and the resulting mass shouldn't stick to your fingers.
  5. Remove the 'upma' onto a big dish / thali and cool off for 5-10 minutes. Once cooled, take a big handful of upma and shape it into ovals / spheres, dipping fingers into water, to prevent from sticking.
  6. You will get roughly 14-15 such palm sized kozhakattais from 1 1/2 cups of flour. Arrange this in a steamer and steam them for 10 minutes.
  7. Serve hot straight out of the steamer with some spicy coconut chutney.

Reviews for Upma Kozhakattai (2)

Latha Venugopala year ago

Very nice Nandhiths
Reply

Geetha Pradeepa year ago

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