Upma Kozhukattai | Kara Pidi Kozhukattai
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 / Kadala curry / chutney
- 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
Ingredients
- 1 Cup Raw Rice
- 2.5 Cups Water
- 1 tsp Salt
- ¼ Cup Grated Coconut optional
For Tempering
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 nos Red Chili broken
- ¼ tsp 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 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
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
Upma Kozhukattai |
Wow!!!looks so yummy.will definitely try this.thanks for sharing:)
can i make with brown rice?Will it taste good?What is the proportion of water to use ?I have tried with paccharisi…it was amazing..
Yes we can very well make with brown rice. The proportion is same.You can also mix brown and white rice and make it
Can you share the recipe to make the sweet version of this upma kozhukattai. Using jaggery?
Once grounded how long Can the rice be stored?
Hi…Sowmya…
Can I make it without adding coconut…will it be ok..?
Thanks
Usha.
yes ofcourse we can exclude coconut
Hello..if it has to be prepared instantly, then how do i manage with the rice ingredient which is not soaked & ground. Can it be done with rice powder ? If yes, kindly inform how i could do it.
Happy Pongal to you & your family
We can use store bought rice rava. Instead of soaking we can just grind rice in a mixer jar and use it instantly or use the store bought rice-rava
Looks yummy. Does the raw rice have to be soaked, if so for how long?
no need to soak the rice. Just wash and spread till its dry and then grind it coarsely
Hi…am a fan of your recipes. Thank you for all the detailed instructions you provide.
One question- is idli rava the same as rice rava?
Thank you so much Nirupama. Idli rava is made with parboiled rice. But rice rava is from white rice.
Woow..superb..thanks a lot for this recipe..i love what my patti used to make..miss having food made by her..as i am away from hometown..n so,i have been wanting to try this n ahh..saw ur post on this recipe…surely,going to try to make it ..now that i have an authentic recipe..🙂🙂🙏👍🏻thank for this..
So glad Bhargavi thank you 😊🙏
Hi, Thanks much! I made this following your recipe to the T along with thenga thogayal. It came out good, but lost color. Mine are brownish to your lily white Upma Ks. I used Idli Rava, may be thats why.
Glad you liked it 😊 Thank you 🙏🙏🙏