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Upma Kozhakattai
Steamed rice dumpling is a gluten free, vegan, nut free, savory dishes from the Indian cuisine.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Cooling time
20
minutes
mins
Total Time
1
hour
hr
Course
Breakfast, Main Dish, Snack, Traditional
Cuisine
diabetic friendly, gluten free, Indian, Kids choice, South indian, Vegan, Vegetarian, Winter
Servings
4
people
Calories
129
kcal
Ingredients
1x
2x
3x
For tempering.
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
For garnish.
2
tbsp
grated coconut
( use Fresh)
For steaming the kozhakattai
3
cups
drinking water
Instructions
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.
Nutrition
Serving:
70
g
Calories:
129
kcal
Carbohydrates:
21
g
Protein:
3
g
Fat:
3
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Cholesterol:
0.04
mg
Sodium:
264
mg
Potassium:
52
mg
Fiber:
1
g
Sugar:
1
g
Keyword
steamer recipe
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