Monday, April 18, 2016

Upma Kozhukattai | Kara Pidi Kozhukattai | How to make Upma Kozhukattai from Scratch | Stepwise Pictures | Vegan and Gluten Free Recipe | Tam Brahm Style Spicy Rice Dumplings | Lunch Box Recipe

Upma Kozhukattai | Kara Pidi Kozhukattai

Hi Supermoms,

Here is another Tam Brahm Speciality dish from my kitchen to yours. An absolutely delicious dish, this kozhukattai aka rice dumplings is so easy to make. If you have ready made rice rava, then the entire dish can be prepared within half an hour. Rice Rava is first half cooked over the gas top, then shaped and steamed. Freshly grated coconut adds a yummy  touch to this dish. 

You can also make this Pidi Kozhukattai using millets . Follow the same recipe and substitute rice rava with millets.

Upma Kozhukattai | Kara Pidi Kozhukattai

Upma Kozhukattai | Kara Pidi Kozhukattai:

Preparation time : 55 minutes 
Cooking time :30 minutes
Serves : 4
1 cup = 250 ml
Special Vessel/Equipment : Steamer 

1 cup Rice Rava ( uncooked)  OR rice flour OR Idli Rava
3 cups water ( adjust)
1/4 cup grated coconut 
salt to taste
For Tempering :
2 teaspoons sesame oil
2 small green chillies (finely chopped) 
1/2 teaspoon mustard seeds 
1 teaspoon bengal gram/channa dal
1 teaspoon split black gram/urad dal
1 sprig curry leaves 

Tip: To make raw rice rava, wash and soak raw rice ( I used sona masoori) for 30 minutes. Drain and spread the rice in a muslin cloth/kitchen towel for 20 minutes. Grind it into rava using your mixer. While grinding, you can also add a tablespoon of toor dal/pigeon peas . 
1. Heat a kadai/wok with oil and temper with channa dal, urad dal, mustard seeds, green chillies and curry leaves.
2.When the mustard seeds splutter, add the water and salt.

3.When the water just starts to boil, add the grated coconut and the rice rava, stirring simultaneously.
Note : Some mix the rava to water and then add it together after tempering. You can try both ways and decide, which method suits you. Stir continuously to avoid any lumps. 

4.Let the rice rava cook over low flame till it resembles one big lump. Switch off and allow it to cool for five minutes.
5.Grease your hands with oil. Take a small portion of the mixture, press within your alms and shape them into oblong shapes.

Repeat for the entire batch and steam them for five to seven minutes in a greased steamer. ( You can also use Idli Plates)

Your Upma Kozhukattai / Kara Pidi kozhukattai is ready. You can serve the Pidi Kozhukattai with Milagai Podi mixed with sesame oil, brinjal Gotsu/Gostu, kara chutney. A yummy breakfast/dinner and also tastes great when packed for office/school lunch box.

Upma Kozhukattai | Kara Pidi Kozhukattai

Happy Cooking!

With love,


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