Recipe Index

Thursday, May 30, 2013

Upma Kozhukattai or Pidi Kozhukattai

1 cup idli rava or cream of rice lightly roasted
1/4 cup toor dal
1 tablespoon channa dal
1 tablespoon urad dal
2 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of asafoetida
2 small chopped green chilis or to taste
a few curry leaves
1/4 cup shredded coconut
2 cups water

Preparation:  Rinse and soak toor dal, channa dal and urad dal for 1 to 1 1/2 hours before grinding.  After 1 hour grind the dals with very little water to a coarse paste.

Heat 2 tablespoon of oil.  To it add mustard seeds and urad dal.  When the mustard seeds pop add the chopped green chili, curry leaves, asafoetida and saute for few seconds add water cover and let the water come to a boil.  When the water has come to a boil add the grated coconut and the ground dal and cook for about 3 to 4 minutes after which add the lightly roasted idli rava or cream of rice.  Stir and cook until the mixture pulls away from the side of the pan and forms a mass in the center.  Cover and allow the mass to cool.  After it is cool make small oval shaped dumplings as shown in the video (if needed lightly grease your palms with a little oil)  and steam the kozukattai for a total of 4 minutes in a microwaveable steamer, in between the cooking turn the kozukattai over once to cook on the other side.  Do not over cook or it will become hard.

If you like you can cook it in a regular steamer.

Serve with sambar or chutney.  Makes 12 to 16 kozukattai.  Serves 4.  Serve as a snack or for breakfast.