Upma Kozhakattai | How to make Upma Kozhakattai

2 reviews
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ByNandita Iyer
Created on 3rd Sep 2015
  • Upma Kozhakattai, How to make Upma Kozhakattai
Upma Kozhakattaiby Nandita Iyer
  • Upma Kozhakattai | How to make Upma Kozhakattai (47 likes)

  • 2 reviews
    Rate It!
  • By Nandita Iyer
    Created on 3rd Sep 2015

About Upma Kozhakattai

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

Upma Kozhakattai, a deliciously amazing recipe to treat your family members. This recipe of Upma Kozhakattai by Nandita Iyer will definitely help you in its preparation. Surprisingly the preparations for Upma Kozhakattai can be done within few minute. Isn't it interesting. Also, the time taken for cooking Upma Kozhakattai is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Upma Kozhakattai can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Upma Kozhakattai is just too tempting. Cooking Upma Kozhakattaiat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Upma Kozhakattai is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofUpma Kozhakattai from Better Butter.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • How to make Idli/Dosa Batter

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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