Godhumai Rava Upma Kozhukattai | Broken Wheat Upma Kozhukattai | Dalia Upma Kozhukattai| Traditional Tiffin Recipe

Hi Supermoms,

Upma Kozhukattai is a popular South Indian traditional tiffin dish. It is healthy, wholesome and so tasty. I have earlier shared Arisi Upma Kozhukattai recipe and Rava Upma Kozhukattai recipe. 

Today, I am sharing another variation of this tiffin using broken wheat /samba godhumai/ wheat rava . It is most ideal even as dinner for those who avoid rice at night. You can be creative and serve it as a starter in your get together also. 

The method to make this tiffin is the same as the Arisi upma kozhakkatai , but as you had all requested for this recipe, I am documenting it here on my blog. 

Godhumai Rava Upma Kozhukattai:

Preparation time : 5 minutes

Cooking time : 30 minutes

Serves : 4-5

Makes : 15 medium size dumplings 

1 cup = 250 m cup

Ingredients :

To grind coarsely :

1/2 cup tuvar dal/toor dal/pigeon peas

1 teaspoon jeera/cumin seeds

1 teaspoon peppercorns

Other ingredients :

1 cup wheat rava/dalia

3 cups of water ( adjust water quantity according to the type of dalia and dal) 

1/2 cup fresh coconut ( grated)

salt to taste

For tempering :

1 tablespoon sesame oil 

1 teaspoon mustard seeds

1 teaspoon urad dal/split and husked black gram

1 teaspoon channa dal/bengal gram

2-3 green chillies ( roughly chopped)

1 sprig curry leaves 

Method :

1. Add the ingredients given ' To grind coarsely' into the jar of a mixer and grind them coarsely and set it aside.

Chef tip : You can lightly dry roast the dalia and dal . Roast just till the time they are warm to touch. Do not over roast or blacken the dalia and dal. 

2. Heat a heavy bottom kadai/wok with oil  ( if using) and temper with ingredients given 'For tempering'.

3. Once tempered, add water, salt and when the water starts to heat up add the ground mixture and dalia/broken wheat.

 4. Keep stirring over medium heat so that there are no lumps .
Chef tip: If the mixture thickens and becomes too hard to mix, add little more water . 

5. Once well mixed, reduce the flame to low , and cook for at least 7-8 minutes or until the time the rice and dal are almost cooked .

Chef tip : You can wet or grease your hands , pinch a small portion and try shaping them into dumplings. If the mixture is too loose, then cook little more. 

6. Switch off the upma and allow the mixture to cool a little.

7. Grease a steamer basket or idli plates with sesame oil.

Chef tip : You can even layer a steamer basket with banana leaf and place the dumplings in them and steam . No oil required , if steaming this way.

8. Grease your hands with oil and pinch small portions of the upma and shape them into dumpings.

9. Place the dumplings in the steamer basket/ idli plates and steam them for 10-12 minutes and switch off.

10. Open the lid of the steamer and allow them to cool for 3-4 minutes before you start serving them.

Delicious and wholesome Godhumai Rava Upma Kozhukattai is ready to be served. I served it with sambar and coconut chutney. 

Happy Cooking !

With love,

Masterchefmom