Upma Kozhukattai | Steamed Savoury Dumpling

Name: Upma Kozhukattai | Steamed Savoury Dumpling | Steamed Recipes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup Homemade Broken Rice Rava (or Short grained rice, See notes for more details); 3 Pigeon pea ( (Thoor Dal / Thuvaram Paruppu); 3 Dry Red chillies (adjust spice); 1 TBSP Cumin (Jeera / jeeragam); 15 Black peppercorns (Milagu, Kalimirch adjust spice); 1/4 tsp Asafoetida (Perungayam / Hing- a generous pinch, skip for Gluten Free); 1 tsp Salt (or to taste); 1 sprig Curry leaves; 2 TBSP Coconut Oil (can sub with GIngelly / sesame oil OR any neutral oil, not mustard oil); 3 TBSP Grated coconut (do not skip); 1 tsp Mustard seeds (kadugu, rai); 1/2 tsp Split black gram (Urad Dal)

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Upma Kozhukattai is a delicious savoury steamed dumpling made with broken rice and lentils. Perfect for a snack or dinner. Made for Ganpati festival too.

Inititation to Upma Kozhukattai

Upma Kozhukottai is a rather new addition to my kitchen, about two decades old .I didn’t eat this often (rather never) during my growing up years, and the first time was after my marriage when my (late) MIL made it for dinner. I had it just once earlier, but was never kicked up about the taste, but the flavour of the coconut oil she used was a game changer.

And then the deluge of Kozhukottai (steamed rice dumplings) in the blogosphere got me excited enough since I am always on the lookout for steamed and healthy snacks or eats, and this was one filling yet tasty and almost oil-free snack that we now make quite frequently, much to the husband man's happiness who LOVESS this dish. What's more, kiddo liked it and even asked for it to be made once as an after-school snack : so there I was – happy to discover a new dish.. win-win-win!

It helps if you have homemade Rice Rava (broken rice) to make this as the texture of the upma from the readymade broken rice and what is made exclusively for this dish varies a little, although both
methods yield the same taste. If you are a fan of kozhukattai, also try this Brown rice Kara Pidi Kozhukattai - a delicacy from Tamilnadu. The method is very similar to this Upma Kozhukatai and you can check the video here

Upma Kozhukattai as Naivedyam

This dish is also prepared for naivedyam (offering to God) for Ganpati festival at our place, which is what I also did when I made it for the first time, and every year since then, this is a must make for the festival along with Ammini Kozhukattai (tiny rice flour dumplings, steamed and tempered), Konda Kadalai Sundal (Chickpeas stir fry) and baked Karjikai / Karanji

Other Naivedyam / Prasadam dishes you may like on the blog:

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Sweet Aval Pidi Kozhukattai or South Indian steamed sweet dumplings is a healthy snack made with flattened rice, jaggery and Coconut

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Ammini Kozhukattai | Steamed rice flour dumplings | Naivedyam recipes

Ammini Kozhukattai or Mani Kozhukattai is an offering made to Lord Ganesh for the festival. These are steamed rice flour dumplings, tempered lightly. Served as a light snack too

Check out this recipe

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A One-stop collection of delicious and quick to make Payasam for festivals or any celebrations

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Kalkandu Pongal | கல்கண்டு பொங்கல் | Pongal Recipes | Kalkandu Sadam

Kalkandu Pongal or Kalkandu Sadam is delicious naivedyam or prasadam made with rock candy, milk and rice. Offered to God on festival days and at temples during Pongal and other festivals.

Check out this recipe

Prep time : 15 mins | Cook time : 15 mins | Serves : 3

Cuisine - South Indian , Course - Snack / Dinner / Naivedyam

Serving suggestions : Any Chettinad Kara Chutney (If not serving for nairvedyam), Gojju / Gothsu(Tamarind gravy) or Coconut Chutney

Ingredients to make Upma Kozhukattai :

1 cup Homemade Broken Rice Rava – 1 cup (or Short grained rice, See notes for more details)
3 Pigeon pea (Thoor Dal / Thuvaram Paruppu
3 Dry Red chillies (adjust spice)
1 tablespoon Cumin (Jeera / jeeragam)
15 Black peppercorns (Milagu, Kalimirch adjust spice)
¼ teaspoon Asafoetida (Perungayam / Hing- a generous pinch, skip for Gluten Free)
1 teaspoon Salt (or to taste)
1 sprig Curry leaves
2 tablespoon Coconut Oil (can sub with GIngelly / sesame oil OR any neutral oil, not mustard oil)
3 tablespoon Grated coconut (do not skip)
1 teaspoon Mustard seeds (kadugu, rai)
½ teaspoon Split black gram (Urad Dal)

Tips to make soft, delicious Kozhukattai:

Use best quality short grained rice (sona masoori etc work). Basmati / fragrant rice doesn't work
If using homemade broken rava (click here for the recipe), be sure to make a fresh batch for this recipe. This Broken Rava made at home makes the softest kozhukattai.
Be sure not to skip the coconut & coconut oil in this recipe, the former adds softness to the dumplings, while the oil makes it aromatic. You can sub the coconut oil with sesame oil (or any other neutral oil)
Make the dumplings while the upma mixture is still warm. If it turns too cold, you can't shape the dumplings
Steam only for the time indicated in the recipe. Steaming it more makes it rubbery
To re-heat leftover Upma Kozhukattai, place in microwave for 15-30 secondsor steamer (for about 1-2 minutes)

PIN FOR LATER

How to Make Upma Kozhukattai

Blitz the dry lentil (Toor Dal) in a spice grinder to the same consistency (size) as of the Broken Rice
If using Homemade Rice rava, skip this step and proceed.
If using Raw rice, Blitz the rice and Dal together for a few seconds each till you get medium sized grains.
Dry roast cumin and powder it along with black pepper and red chillies once in a spice grinder
Alternatively you can also blitz this along with the Toor Dal as we do.
Bring 2.5 cups of water to a rolling boil.
In a non stick pan (I used a handi kind of pot), heat the oil., Temper the mustard, urad dal, curry leaves and asafoetida.
Once the curry leaves wilt a bit, add the ground rice and dal – spice mixture and roast for a few minutes.
Add salt and check for spices.
Now add the boiling water and mix well. Cook covered for 10-12 minutes till the rice is cooked but not mushy (this cooking time will vary depending on the quality of rice).
Add grated coconut and mix well.
Let the mixture cool a bit. Now grease your hands a bit with ghee / oil, and make small dumplings when the mixture is warm, but not completely cooled.
The consistency of the cooked rice-dal-spice mixture must be good enough to make dumplings without breaking (if required add a little more grated coconut for binding)
Steam in a Idli maker or on greased Idli plates for 10-12 minutes.
Check with a skewer or toothpick to see if they come out clean
Cool a bit and serve immediately with coconut chutney or any gothsu( Tamarind sauce).