Upma Kozhukattai Recipe – Delicious Broken Rice Steamed Dumplings
Introduction:
Upma Kozhukattai is a cherished dish in many South Indian homes, often prepared for breakfast, evening snacks, or even dinner. A delightful combination of textures and flavors, it is made using rice rava (broken rice), which lends a hearty and comforting base. To elevate its taste and nutritional profile, ingredients like yellow moong dal, fresh coconut, and green chilies are added, imparting a deliciously nutty flavor. The dish is simple, healthy, and a true representation of traditional South Indian cuisine.
Traditionally served with a side of tangy Puli Inji (a spicy, sweet, and sour ginger chutney), Upma Kozhukattai is a wholesome treat that’s perfect for any time of day. Whether you’re preparing it for your family or packing it in a lunchbox, it promises to be a flavorful and satisfying meal.
Course: South Indian Breakfast
Cuisine: South Indian Recipes
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Rice Rava (Broken Rice) | 2 cups |
| Fresh Coconut (grated) | 1/2 cup |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Green Chillies (finely chopped) | 2 |
| Ginger (finely chopped) | 1 inch |
| Curry Leaves (finely chopped) | 2 sprigs |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sesame Oil (Gingelly Oil) | 1 tablespoon |
| Salt | To taste |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions:
Step 1:
Heat a tablespoon of sesame oil (gingelly oil) in a pressure cooker. Once the oil is hot, add mustard seeds and urad dal (split white lentils). Let them crackle and the urad dal lightly roast and turn golden brown.
Step 2:
Add the finely chopped green chilies, ginger, and curry leaves to the cooker. Stir in the asafoetida (hing) and cook everything for 1-2 minutes until fragrant. The ingredients should begin to infuse the oil with their aroma.
Step 3:
Now, add the soaked rice rava (broken rice) to the mixture. Stir the rava well to mix everything evenly and let it roast for 3-4 minutes until lightly golden. This roasting step helps to bring out the nutty flavor of the rice.
Step 4:
Next, stir in the fresh grated coconut and salt to taste. Add about 4 cups of water to the cooker and stir the mixture well, ensuring everything is combined.
Step 5:
Cover the pressure cooker and let the mixture cook for 3-4 whistles on medium heat. After the whistles, turn off the heat and allow the pressure to release naturally. Once the pressure is released, open the lid and stir the mixture gently. Let it cool slightly.
Step 6:
While the mixture is cooling, prepare your steamer by filling it with water. Grease the steamer plates (or idli plates) with a little oil to prevent sticking. Grease your palms with gingelly oil to make shaping the dumplings easier.
Step 7:
Once the mixture has cooled enough to handle, divide it into small portions and shape each portion into oval-shaped dumplings (called Kozhukattai). Repeat the process until all the mixture is shaped into dumplings.
Step 8:
Arrange the shaped dumplings on the greased steamer plates. Place the plates in the steamer and steam the Kozhukattai on high heat for 10 minutes. After steaming, remove them from the steamer and allow them to rest for a few minutes.
Step 9:
Serve the Upma Kozhukattai hot, paired with a tangy Puli Inji or your favorite chutney. This dish is perfect for a wholesome breakfast or as an evening snack. You can even pack it in a lunchbox for a delightful and nutritious meal on the go.
Tips and Variations:
- Protein Boost: You can add yellow moong dal to the upma mixture for a protein-rich variation. Simply roast it along with the rice rava for a balanced meal.
- Spice Level: Adjust the quantity of green chilies to your preference. For a milder version, remove the seeds from the chilies.
- Coconut Variation: If fresh coconut is not available, you can use desiccated coconut, although fresh coconut adds an authentic flavor and texture to the dish.
- Storage: Leftover Kozhukattai can be refrigerated and steamed again when you need them. They retain their flavor and texture well when stored in an airtight container.
Conclusion:
Upma Kozhukattai is a classic South Indian breakfast that balances flavors, textures, and nutritional value perfectly. It’s a great dish for families and a fantastic option to serve at gatherings or festivals. The combination of crispy lentils, aromatic curry leaves, and the richness of fresh coconut make every bite truly special. Whether you’re a seasoned cook or new to South Indian cuisine, this dish is simple enough for anyone to try and enjoy. So go ahead and give it a try – it’s a warm, comforting, and delicious dish that’s sure to please everyone!
