Upma Kozhukattai is a scrumptious and tasty upma dumplings with broken raw rice along with Indian spices. A very simple to make traditional breakfast dish. It's similar to Arisi Upma, but we make kozhukattai out of it and further steam cook it. We can use broken rice (Rice Rava) readily available in the market as well to make Rice Upma. It tastes good with lemon pickle / vendhaya kuzhambu or with coconut chutney.
In this upma kozhukatai, we first need to wash the rice and spread it in towel and then once its dry, we are going to grind the rice to a coarse powder like coarse sooji consistency. We need to temper the upma and cook rice in boiling water and then pressure cook for 3 whistles. Again take the cooked upma and make pidi kozhukattai and steam cook the pidi kozhukattai.
Tips to make Upma Kozhukattai
- Water Ratio - For 1 cup (or measure) of broken rice add 2.5 cups (or measure) of water. This would be the the right ratio. If by any chance you get semi solid upma from pressure cooker, then you can further pan cook it for few minutes to get the upma at right consistency.
- Broken Rice - It's recommended to get the broken rice in the method mentioned in this recipe. Alternatively you can also use the store bought rice rava.
- Steam Cook - We just need to steam cook (without adding pressure cooker weight) for about 5 minutes. Since the upma is already cooked, this time is good enough.
If you like this Upma Kozhukattai then you can also try other traditional recipes
- Thanni Kozhukattai - Thanni Kozhukattai is prepared using the rice flour and served along with its boiled water. The boiled water will be in Kanji (slightly dense) consistency hence it's also called Kanji Kozhukattai. One of the traditional and forgetton recipe, Thanni Kozhukkattai is very one of the healthy breakfast dish.
- Appam - Appam is a popular breakfast dish in Kerala made using rice flour. It's very soft and it's usually served with cocunut milk / /
- Ven Pongal - Ven Pongal is a comfort food in many house holds in South India. It's one of the popular break fast in Tamil nadu. Pongal is made by cooking rice & moong dal together and finally tempered with whole pepper, ginger, curry leaves in ghee. It's usually served with Sambar / Chutney / Ghotsu.
Recipe Card
Upma Kozhukattai | Kara Pidi Kozhukattai
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 42kcal
Very scrumptious and tasty upma with broken raw rice along with Indian spices. It's a traditional breakfast dish. This can be served with Coconut Chutney / Vendhaya Kuzhambu.
Print Recipe
Ingredients
- 1 Cup Raw Rice
- 2.5 Cups Water
- 1 teaspoon Salt
- ¼ Cup Grated Coconut optional
For Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 nos Red Chili broken
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 sprig Curry Leaves
Instructions
- Wash the raw rice (preferably Pacharisi) in water. Strain the water and spread the rice in the towel. Let the rice dry completely. Once the rice is dried, grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not ground completely like rice flour.
- Heat the oil in the pan. When the oil is hot, add the mustard seeds. Once the mustard seeds starts to sputter add the urdhal, channa dhal, broken red chilis and curry leaves. Fry the above mixture till dhal turn into golden brown color. Finally add hing and switch off the flame .
- Take the broken rice in a vessel. Add 2.5 cups of water along with salt. Add Seasoning to the water and stir well
- Finally add grated coconut and stir well. Keep the vessel inside the pressure cooker and pressure cook allowing for 3 whistles
- Allow the pressure to release fully. Then open the cooker and stir the cooked upma well
- Spread the cooked upma in plate and allow it to cool. Once it's warm, make a small dumplings out of it and place it in a Idly plate and steam cook it for five minutes.
- Serve Upma Kozhukattai with coconut chutney / Vendhya kuzhambu
Video
Notes
- We can use dry rice also to make upma kozhukattai. The main reason to wash and dry rice is that while grinding we will get evenly coarse rice
- We can also add ¼ cup of toor dal along with rice
- We can also use 1 teaspoon of peppercorns while grinding the rice
- We can make large quantity of coarsely ground rice powder and store it in air-tight container and use it whenever needed
Nutritional Info
Nutrition Facts
Upma Kozhukattai | Kara Pidi Kozhukattai
Amount Per Serving (1 serving)
Calories 42
Calories from Fat 15
% Daily Value*
Fat 1.7g3%
Sodium 0.3mg0%
Potassium 3.9mg0%
Carbohydrates 5.8g2%
Fiber 0.6g3%
Protein 0.7g1%
Calcium 1.5mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:
- Wash the raw rice(preferably Pacharisi) in water.
- Spread the rice in the towel and let the rice dry completely.
- Take the dried rice to mixer jar.
- Grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not ground completely like rice flour.
- Heat the oil in the pan. When the oil is hot, add the mustard seeds. Once the mustard seeds starts to sputter add the urdhal, broken red chilis, curry leaves. Fry the above mixture till dhal turn into golden brown color. Finally add hing and switch off the flame .
- Take the broken rice in a vessel. Add 2.5 cups of water along with salt.
- Add Seasoning to the water and stir well. Finally add grated coconut and stir well.
- Keep the vessel inside the pressure cooker and pressure cook allowing for 3 whistles
- Allow the pressure to release fully and then open the cooker and stir the cooked upma well
- Spread the cooked upma in plate and allow it to cool.
- Once the upma is warm, make small dumplings out of it and place it in Idli plate.
- Steam cook it for about five minutes. (without pressure cooker weight)
- Serve Upma Kozhukattai with coconut chutney/Vendhya kuzhambu
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| Upma Kozhukattai |
