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.
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.
Cuisine: Indian, South Indian, Tamil Brahmin, Tamilnadu
Equipments Needed
Pressure Cooker
Heavy Bottomed Pan
Prep Time: 15minutes
Cook Time: 20minutes
Rice Drying Time: 30minutes
Total Time: 1hour5minutes
Servings: 4people
Calories: 42kcal
Author: Sowmya Venkatachalam
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.
1tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
2nosRed Chilibroken
¼tspAsafoetida (Asafetida / Hing)
1sprigCurry 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
Nutrition Facts
Upma Kozhukattai | Kara Pidi Kozhukattai
Amount Per Serving (1 serving)
Calories 42Calories 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)
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.
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..
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.
Hi. Is it alright to use boiled rice or idli rice for this? Is yes, how do I do it? Somerimes when I make this it becomes slightly hard. How to make soft kozhakatais? Thanks
Lakshmi
Thank you for the recipe. A doubt please, I had soaked and grinded rice in Extra quantity. Have stored in the fridge since a month. Could it be used now
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 🙏🙏🙏
Hi. Is it alright to use boiled rice or idli rice for this? Is yes, how do I do it? Somerimes when I make this it becomes slightly hard. How to make soft kozhakatais? Thanks
Lakshmi
I have not tried with boiled rice. I will check and get back. Thanks 🙏
Thank you for the recipe. A doubt please, I had soaked and grinded rice in Extra quantity. Have stored in the fridge since a month. Could it be used now
yes absolutely