UPMA KOZHUKATTAI RECIPE | PIDI KOZHUKATTAI

STEAMED RICE DUMPLINGS- Using idli rava.

      Upma kozhukattai is a easy and healthy dish which is usually made for evening tiffin or dinner at out place. Though my kids doesn’t prefer this very much now a days they started liking this and so i am making this once a week. Usually we make as the same procedure of Arisi Upma but addition of toor dal is optional in upma kozhukattai. But sometimes my mom add moong dal also which i like in upma kozhakattai .

Recently i have started trying this with Idli rava which we can easily find in Indian grocery stores. If not you can wash raw rice and  drain the water and spread in a cloth for 15 minutes to 1/2 an hour inside the home and pulse it in a mixer to get the coarse rava.

INGREDIENTS:(YIELDS APPROX 25 NO.)

METHOD:

• In a mixer pulse the moong dal , cumin seeds and black pepper.(i normaly crush the pepper in a pepper crusher as my kids will prefer this way)
• Mix with idli rava and keep it aside.

• In a pan add oil and temper with mustard seeds, asafoetida , peanuts(if adding) and red chillies.

• Add 5 cups of water to this and add salt to this.
• The ratio of rava and moong dal mixture and water is  1:2.5

• When the water comes to a rolling boil, simmer the flame and add the idli rava + moongdal mixture.
• Add coconut(if using) at this stage.
• Mix well without any lumps.
• Let the flame be in medium.
• Stir well.

• When the water gets absorbed completely switch off the flame.
• When the mixture becomes warm and can handle the heat with your palms start making round shaped balls or oblong shapes.
• Steam in a greased idli maker for 8- 10 minutes.

• Serve hot with any chutney .

Note:

• Do not leave the cooked idli rava mixture open for a long time else it will become dry and end up in hard and dry kozhukattais.
• Make it when it is warm.
• Grease you hands with a few drops of coconut oil while making balls.
• Do not steam this more than 12 minutes else the kozhukattais will become hard and break while taking out.