Upma Kozhukattai | Kara Pidi Kozhukattai

Name: Upma Kozhukattai | Kara Pidi Kozhukattai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 Cup Raw Rice (1 Cup - 250ml); 2.5 Cups Water; 1 tsp Salt; 1/4 Cup Grated Coconut; 1 tbsp Oil; 1 tsp Mustard seeds; 1 tsp Split Urad Dal; 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 2 Red Chili; a Pinch Asafoetida (Asafetida / Hing); Few Curry Leaves

Posted on Apr 14th, 2019

by Sowmya Venkatachalam

Categories:

Breakfast Dishes

5 from 1 vote

A twist from the normal Rice Upma. Very scrumptious and tasty upma with broken raw rice along with Indian spices. A very simple to make breakfast dish. Serve Upma Kozhukattai with Coconut Chutney and enjoy the dish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Jump to Recipe Jump to Video Print Recipe

A twist from the normal Rice Upma. Very scrumptious and tasty upma with broken raw rice along with Indian spices. A very simple to make breakfast dish. Most of us make Rava Upma very often. Rava upma is made from Semolina (Sooji), this upma kozhukattai is made with broken rice. We can use broken rice (Rice Rava) and make Rice Upma. Rice upma tastes so good with lemon pickle and vendhaya kuzhambu also 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. Then 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. A very healthy and tasty South Indian Breakfast that is simple and easy to make.

You can also try:

Recipe Card

Pin Recipe

Upma Kozhukattai | Kara Pidi Kozhukattai

Course: Breakfast

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: people

Calories: 400kcal

Author: Sowmya Venkatachalam

Print Recipe

Ingredients

1 Cup Raw Rice 1 Cup - 250ml
2.5 Cups Water
1 tsp Salt
1/4 Cup Grated Coconut

For Tempering

1 tbsp Oil
1 tsp Mustard seeds
1 tsp Split Urad Dal
1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 Red Chili
a Pinch Asafoetida (Asafetida / Hing)
Few Curry Leaves

Instructions

Wash the raw rice(preferably Pacharisi) in water. Spread the rice in the towel and let the rice dry completely. Grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not grind 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 chillis, 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. Now make a small balls 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 1/4 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 Cup)

Calories 400 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Total Carbohydrates 50g 17%

Protein 20g 40%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!

Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

Method:

Wash the raw rice(preferably Pacharisi) in water. Spread the rice in the towel and let the rice dry completely. Grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not grind 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 chillis, 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. Now make a small balls out of it and place it in a Idly plate and steam cook it for five minutes.