Recipe for Upma Kozhakattai with Thenga Thogayal
Upma, in its various forms, is a mainstay breakfast or tiffin item in most South Indian homes and Kozhakattai is something that Tamilians prepare during festivals. Upma Kozhakattai is none of these
My grandma used to make this one, once in 3 months or so- making it one of my favourite tiffins. (You get the drift? The rarer it’s made, the more it’s liked- or as goes the saying-familiarity breeds contempt) The common fellows like Idli, Dosai, Upma used to fall in the second category. I guess grandma would soak, dry and then grind the rice to obtain the base for making this dish. In today’s times, the above three steps are replaced by these three steps-a visit to the supermarket, pick up a packet of idli-rava, pay for it!
Upma-Kozhakatti is steamed rice flour balls with a bit of seasoning and coconut. This is served with a lentil-coconut spicy and sour chutney. A small chunk of jaggery is sometimes kept inside these balls, so that you bite into a sweet surprise in the center
You will rarely find this being served outside of Tamil homes, so the only way to experience this bliss of a breakfast is to make it yourself. The good news is that it is REALLY easy!
Recipe for Upma Kozhakattai / Steamed rice dumplings with coconut chutney
Serves 4
Prep time: 15 minutes | Cooking time: 20 minutes
Upma Kozhakattai with Thenga Thogayal
Ingredients
- 1.5 cups Rava Idli
- 2 - 3 chillies small dried red
- 2 tbsps coconut grated fresh / frozen
- 1 tsp dal udad
- 1 tsp mustard seeds
- pinch asafoetida
- A small piece Jaggery
- 3 cups Water
- 1.5 tsps or to tastes Salt
Instructions
Recipe for Upma Kozhakattai / Steamed rice dumplings:
- Heat 1 tsp oil in preferably a large non-stick wok. Splutter the mustard seeds. Add the udad dal and fry till golden brown, and then saute the dried red chillies and asafoetida for a few seconds.
- To this, add 4 1/2 cups of water. In the water, put in the coconut, jaggery and salt. Bring it to a rolling boil.
- Keep the flame on sim, and add the idli rava little by little with constant stirring to avoid any lump formation. Stir the rava well, and cover and cook for 5-6 minutes like how you would make an upma. Rice rava cooks faster than semolina rava. All the water must get absorbed and the resulting mass shouldn't stick to your fingers.
- Remove the 'upma' onto a big dish / thali and cool off for 5-10 minutes. Once cooled, take a big handful of upma and shape it into ovals / spheres, dipping fingers into water, to prevent from sticking. You will get roughly 14-15 such palm sized kozhakattais from 1 1/2 cups of flour. Arrange this in a steamer and steam them for 10 minutes.
- Serve hot straight out of the steamer with some spicy coconut chutney.
Recipe for Thenga Thogayal / Spicy Coconut Chutney:
- Heat 1 tsp oil in a pan. Splutter some mustard seeds, add 2 tbsp of bengal gram lentils (chana dal), 2 T of udad dad (split black gram lentils), 4 dried red chillies.
- Saute till the dals are golden brown. Add a pinch of asafoetida. Remove from flame and cool.
- In a chutney grinder, place 1 cup grated coconut, 1 tsp softened tamarind, 1 tsp of jaggery, the sauteed mix, salt to taste. Grind till the mixture is a coarse chutney.You can do a tempering with mustard seeds and curry leaves to this chutney after you remove it into a bowl. This chutney goes very well with most other South Indian tiffins like Idli , Dosai and Adai.
Its been such a long time since I made these. Jaggery inside these kozhukattai is such a nice idea. Thanks for sharing this recipe.
Nandita, your post brought back some of my childhood memories. My mom used to make upma balls whenever I fussed abt eating upma :). But I never knew something like that actually existed, and the steaming part is new to me. I will give it a try. Tanks for sharing :).
Nanditaaaa….I was saving this recipe as my mother’s entry for the second round up..!!! I really love this dish but we have it with a tamarind+ginger+chillies chutney.
One easy steps to enjoying kozhakattai – go to Nandita’s house 😀 Those look yum yum
Haha! I’m glad you remembered to post your entry as well! I like this recipe, which is very different for me. I also like your muffins below. I sometimes have a muffin for breakfast.Paz
Krithika, Shilpa, Priya- This is one of my favourites, im wondering how i never tried to make it earlierAshwini-that comment of yours really tickled me :)Paz- Aint it funny, how i nearly forgot to participate in my own event – thankfully i remembered on the last day nearly
I am definitely going to make that coconut-lentil chutney of yours, Nandita. It sounds good. Btw, I tried out your Banana Honey Muffins on last Wednesday. They turned out very good. A good proof of it: There were no muffins in the dabba on Friday. 🙂 I think that says it all. Whatever more can be said about it will be in the next edition of Blog Patrol. 🙂
hey nandita,Im hungry here ,luking at ur upma kozhakottai..will deftly try making it …hope i get it ..wish u gudluckcheerssooz
hi nandita,sorry i am a bit late to comment as i just now saw the recipe while surfuing the net.instantly brought back fond memories of my grandmother who used to make this atleast once a week for me. miss eating her food.thanks for posting this recipe.
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Nandita, Reading your description, forced me to prepare, as I couldnt resist it. 🙂 It was my last night dinner & it was super delicious, I added some cashwenuts, few green chilles & also cilantro. It was yummy!!!Thanks, Aruna
Aruna,I am so glad you tried it and your family enjoyed the dinner. Thanks for coming back with your feedback.Best,Nandita
Hi Nandita,I add about 2 tablespoon ful of toor dal to rice and soak it. It helps the protein-carb balance a bit.Best,Tina
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Hi,The recipe sound great. You should post them on http://www.samukam.com social network in the Tamil recipe/food section.Best,Thiru
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Thank u for this recipe ..it has really been a long time since I ate this ..i din know the recipe and actually forgot about the dish itself,thanks for reminding and giving the recipe…
Great recipe for a dish I’ve always been intimidated about preparing. I heard “great dinner” after a long time with the results of this recipe! thanks!
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Nandita, please see this link, there is another lady who is copying your recipes, I’m a regular reader of ur posts, so though I should let u knowhttp://ssriranjini.wordpress.com/2008/02/14/upma-kozhakattai/Janani
This looks really good, I have never used jaggery in my kozhakattai, but it sounds nice. And the idea of putting in the centre for a “sweet surprise” – lovely! Will be trying this next time I make them. I have a similar recipe, but I usually start with whole rice and I soak it overnight and grind it. You can see some pictures on my blog, if interested: http://mangosoup.blogspot.com/2009/08/steamed-rice-and-coconut-balls.html
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I always love cooking , and this is a very god article ,thanks
Perfect south indian recipe!!!
Tried this recipe, added 2 tbsp of soaked toor dal with it,came out really well. Eating the upma before steaming when its its crunchy and yummy is awesome too.i did steam them finally . Like many of your recipes but the best ones are like this one – easy to make, nutritious and filling. Would love to see more of these simple authentic recipes.
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Tried this recipe on dad’s birthday. Turned out to be really good. He thoroughly enjoyed it. I am amateur in the kitchen and haven’t cooked anything more than maggi and poha. But you had given everything in a stepwise manner with accurate measure and pictures which made it much easier for amateur like me to cook . Thank you so much!
have to try this one for my grandmapreethy http://tamilhindimovies.com/2014/01/watch-endrendrum-punnagai-jeeva-starring-tamil-movie-online/
Hi Nandita! Great blog 🙂 Could you also provide nutrition facts for these south indian food items? It would be of great help.
instead of jiggery try adding fresh corn. it tastes good
Hi Nandita, thank you for this recipe. I don’t have a steamer. Could I steam it in an idly cooker for 10 minutes instead?
that will surely work