When it comes to upma, my household is divided. Any type of upma for breakfast still has a few noses turned up. This is not a new case. It is the same story that most tambhram houses have seen for generations. Some like it and some don’t. Perhaps that’s why my grandmother made kozhakattai more often for her large family. I have no reason to give, but to say the dumpling shaped steamed upma mix is far more appealing than the upma.
Best tips that get the softest upma kozhukattai
The rice rava- Freshly made rice rava, like the one we made for Rava payasam is the best to get the most fragrant upma kozhakattai. Store-bought idly rava or idly kurnai works well too. I don’t have a brand that I am fond of, so none to recommend.
Water ratio in the upma – The water ratio is usually 1 cup of rice rava is to 2.5 cups of water. This will vary if you are using store-bought idly rava as they are a bit drier. So watch the water to adjust the quantity needed.
Coconut – I prefer to use freshly grated coconut. If using desiccated coconut, soak it in a bit of hot water to soften it before adding.
Red chillies or green chillies – this entirely depends on you or whatever you have at hand.
Steam cooking – it takes about 15 minutes of steam. You can do this in an idly steamer, a bamboo steamer with a liner, an instant pot or a pressure cooker ( don’t use the whistle).
- 1 tablespoon cooking oil (I prefer coconut oil)
- 1 teaspoon mustard seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Channa Dal
- 2-3 dry red chilli ( or green chilli)
- 10-15 curry leaves
- 1 pinch Asafoetida
For cooking the upma.
- 1 cup rice rava
- 2.5 cups drinking water
- salt to taste
- 2 tbsp grated coconut ( use Fresh)
For steaming the kozhakattai
- 3 cups drinking water
- In a large deep seasoned wok ( the rice rava tends to stick , use well seasoned wok) add the oil and slowly bring it up to warmth.
- Add the mustard seeds. When it splutters add the urad dal and channa dal.
- As they turn golden add in the chillies and curry leaves followed by a pinch of asafoetida.
- Add in the 2,5 cups of water, approximate amount of salt and bring to a rolling boil.
- Reduce the heat to a simmr and slowly stir in the rice rava. Make sure no lumps are formed. Keep stirring.
- Cover and simmer for three minutes. The water gets absorbed very fast.
- Once the water is absorbed mix well and sprinkle the grated coconut.
- Remove the cooked upma onto a large plate and spread it out so it can cool.
- Once cool to handle, shape the mixture into balls or ovals.
- This mixture will approximately yield 10 medium sized balls
- Set water in a steamer and add the balls on a steamer tray. Do not overcrowd.
- Steam for 15 minutes.
- Serve hot with chutney and grated jaggery.
Variations to this upma kozhukattai.
We have a different version of the kozhukattai on this blog, the quinoa kozhakattai. They are one of the best uses of quinoa.
Sambha rava upma kozhukattai – the leftover vegetable mixed samba rava upma certainly gets transformed into delicious kozhakattais.
When it comes to the methi millet flakes upma I prefer to roast the kozhakattais than steam them.
Serving the upma kozhukattai.
We make these kozhukattais for breakfast which also spills over into our lunch boxes. For breakfast or snacks we serve it with coconut pudina chutney and steamed plantain banana. The other time the kozhukattais appear is for Ganesha Chaturthi alongside the modakams.
The upma kozhukattai is perfect if you are going on an outdoor picnic. Pack it with some icepack if you are in a tropical climate.
Hope you like and enjoy reading through our posts. Leave us a comment on how you made the recipe if it was successful or not if you like to offer any modifications or we could try and sort out the difficulties with the kozhakattai. Subscribe to our blog to receive regular updates on our new recipes and adventures. Stay for a while and check a few more ideas too.
See you at the next post, stay safe.
Lovely naivedyam !!
This is a south indian savory naivedyam we make. I am glad you like it.
our elders knew the way to feed a particular dish by tweaking it. This upma kozhukatti really sounds interesting and less calorie too.
Certainly, traditional cooking had a lot of planning and simple ingredients that went in on a regular basis. We like these steamed dumplings more than the upma.
Seema I’m a big fan of upma, love it. This upma kozhakattai looks so inviting and it is a new healthy dish for me to try out. When you say rice rava, does it mean rice that is ground to the consistency of semolina?
Yes, The RIce rava or idly rava is made by breaking down the white rice to semolina texture. It can be used to cook upma, the kozhkattais that get steamed again help in the thorough cooking of these rice particles. If you like upma, you can totally stop at the upma stage itself, it is delicious.
I can very well relate Seema. Upma is not appealing but Upma kozakattai is definitely tempting. So healthy and nutritious.
Join the gang, I have had my family turning up their noses at upma too!
Such a great way to serve upma. I definitely must try upma Kozhukottai sounds yum. Can it be made with regular wheat semolina?
Archana, yes it can be made with regular semolina. The semolina ones tends to become very soft and may break when steaming. The rice holds up to the steam, so I will still recommend the idly rice rava for this recipe.
Upma Kozhukottai is tasty and ideal to serve for breakfast. I had made this once and we enjoyed it. Yours looks delicious Seema.
I am glad you enjoyed the recipe, Jayashree.