Upma Kozhukattai Recipe

Upma Kozhukattai

Upma Kozhukattai is a TamilNadu special dish, which is the combination of both Upma (Arisi Upma) and Kozhukattai. This would be so tasty as our Kozhukattai but would be hot as “Upma”.

Feeling bored of eating upma?!!?!?!??? Then, you should try this better version ofUpma and Kozhukattai combo 🙂

This is one of our favorite/special dinners back at home. Whenever I prepare this at home, I always get reminded of my precious childhood days spent in our grandparents’ home. This “Upma Kozhukattai” was our get-together dish. Whenever we got together at our grannie’s place, this would definitely be on the menu for dinner, as this was the favorite of everyone 🙂 All the ladies would be chit-chatting in the kitchen preparing the Upma-Kozhukattai and we kids would be fighting and running all around the home. When I decided to prepare this on my own, I ensured that I got the actual authentic recipe from my mami. I prepared this dish for my friends here and their kids loved it as they kinda felt it fun to hold and eat this “Upma Kozhukattai” and it was fun for us to watch them eating it:)

Over to Upma-Kozhukattai recipe from Homemaking Wizardry..

Upma-Kozhukattai Recipe

image45

Preparation Time – 15 min

Cooking Time – 45 min

Serves – 2

Ingredients:

Broken raw rice – 1 cup

Toor Dhal – 1/4 cup

Salt – 1 tsp or as required

Coconut – 1/2 cup

Water – 2 cups

Ghee – 1 tblsp

To Temper:

Coconut oil – 1 tblsp

Mustard seeds – 1 tsp

Red chilly – 5

Asafoetida – 1/4 tsp

Curry leaves – few

Preparation:

  1. Grind the raw rice coarsely in mixie (Mixer Grinder), sieve it and keep it ready.Soak the T. Dhal in water for 0.5 – 1 hour.

image2. Drain the water from T.Dhal and grind it roughly with red chillies(3) and a pinch of salt.

image3. Heat the oil in a pan and add the ingredients (mentioned under “To Temper“) once it is hot enough. Fry them for a minute or so then, add water to the pan and bring it to boil.

image4. Then, simmer down the stove and add salt, coconut, ground mixer and broken rice. Give a nice stir and close the pan.

image5. Once the water gets absorbed completely, the rice would be half-cooked and it would not be that much sticking to the pan now (See the Pic) . Switch off the flame and allow it cool down.

image6. Grease your palm with ghee and mold the upma in the shape of Kozhukkattai as shown in the pic.

image7. Steam them in the idly-pan for 3-5 minutes or until it is completely cooked.

  1. Serve with coconut chutney or Sambhar 🙂

image45Note:

You can mix the broken raw rice with a tablespoon of coconut oil to enhance the flavor.

Upma-Kozhukkattai would taste best, when served hot 🙂

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