Upma Kozhakattai | How to make Upma Kozhakattai

By Nandita Iyer  |  3rd Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Upma Kozhakattai by Nandita Iyer at BetterButter
Upma Kozhakattaiby Nandita Iyer
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Video for key ingredients

  • How to make Idli/Dosa Batter

About Upma Kozhakattai Recipe

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

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 Venugopal3 years ago

Very nice Nandhiths

Geetha Pradeep4 years ago