Upma Kozhakattai
Steamed rice dumpling is a gluten free, vegan, nut free, savory dishes from the Indian cuisine.
Ingredients
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: 70gCalories: 129kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.04mgSodium: 264mgPotassium: 52mgFiber: 1gSugar: 1g
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