Oats Uppu Kozhukattai Recipe
Delight your taste buds with the South Indian specialty of Oats Uppu Kozhukattai, a nutritious and flavorful steamed dumpling made from instant oats and rice flour, perfect for a snack or light meal. This recipe not only showcases the wholesome goodness of oats but also incorporates aromatic spices and a tempering of coconut, making it a delectable dish that will surely become a favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Instant Oats (Oatmeal) | 1 cup |
| Rice flour | 3/4 cup |
| Sunflower Oil | 1 tablespoon |
| Salt | 1 pinch |
| Water | 2 1/2 cups |
| Fresh coconut (grated) | 1/2 cup |
| Dry Red Chillies (broken, adjust) | 2 |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Sunflower Oil | 1 1/2 teaspoons |
| Curry leaves | 10 |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | Approx. 4 g |
| Carbohydrates | Approx. 30 g |
| Dietary Fiber | Approx. 3 g |
| Fat | Approx. 3 g |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 15 |
| Cooking | 15 |
| Total | 30 |
Servings
| Servings | 4 |
|---|
Instructions
-
Prepare the Dough:
Begin by dry roasting the instant oats in a kadai (a type of Indian frying pan) over medium heat until they turn crisp and aromatic. This process enhances the flavor of the oats, making them a delightful base for the dumplings. -
-
Grind the Oats:
Once roasted, transfer the oats to a mixer and grind them into a fine powder. The texture should be smooth, allowing it to blend well with the rice flour. -
Mix Ingredients:
In a large mixing bowl, combine the powdered oats, rice flour, salt, 1 tablespoon of sunflower oil, and 2 1/2 cups of water. Stir the mixture until you achieve a lump-free consistency. -
Cook the Mixture:
Pour the mixture into a thick-bottomed pan or kadai. Cook over low heat, stirring continuously to prevent sticking. The mixture will start to thicken and eventually form a soft ball of dough. This process usually takes about 5-7 minutes. -
Shape the Kozhukattai:
Once the dough is cooked, turn off the heat and transfer it to a greased bowl. Allow it to cool until it is manageable. Pinch off small portions of the dough and roll them into marble-sized balls. Repeat this until all the dough has been shaped. -
Steam the Dumplings:
Grease the idli molds and arrange the shaped kozhukattai in the molds, ensuring they do not touch one another to allow for even cooking. Place the molds in a steamer and steam for 7-8 minutes. Once cooked, remove them and let the kozhukattai cool for about 10 minutes, as they can crumble if handled too soon. -
Prepare the Tempering:
In a small tadka pan (tempering pan), heat 1 1/2 teaspoons of sunflower oil. Add the mustard seeds and let them splutter. Follow by adding the asafoetida, curry leaves, broken red chillies, and the dals (chana dal and urad dal). Stir-fry until the dals turn golden brown, releasing their nutty aroma. -
Finish the Dish:
Add salt and grated coconut to the tempering. Continue to stir-fry over low heat until the coconut turns slightly crunchy, infusing the dish with its rich flavor. -
Combine and Serve:
Gently toss the cooled kozhukattai into the tempering, ensuring they are coated evenly without breaking apart. Serve your Oats Uppu Kozhukattai warm, perhaps with a side of chutney for a delicious snack.
Enjoy!
The Oats Uppu Kozhukattai is now ready to be enjoyed during an evening gathering or as a wholesome snack throughout the day. Its unique blend of flavors and textures is sure to impress family and friends alike.
