Upma Kozhukattai

Instructions

1. 1

   Prepare the Tempering

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
   • Add urad dal and chana dal. Sauté for 1-2 minutes until they turn a light golden brown, being careful not to burn them.
   • Add the finely chopped onion, green chilies, grated ginger, and curry leaves. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Stir in the asafoetida and cook for another 10 seconds.
2. 2

   Cook the Rava Mixture

   • Pour 2.5 cups of water into the pan, add salt, and bring it to a rolling boil.
   • Reduce the heat to low. Slowly and steadily pour in the idli rava with one hand while continuously stirring with the other to prevent lumps.
   • Continue to stir and cook for 4-5 minutes. The mixture will thicken quickly and absorb all the water, forming a single, non-sticky mass that pulls away from the sides of the pan.
   • Turn off the heat. Add the grated coconut and chopped coriander leaves, and mix everything together well.
   • Cover the pan and let the mixture rest for 5-10 minutes. This allows it to cool slightly and makes it easier to handle.
3. 3

   Shape the Dumplings (Kozhukattai)

   • While the mixture is still warm but cool enough to touch, grease your palms with a little oil.
   • Take a small, lemon-sized portion of the mixture.
   • Gently roll it between your palms to form a smooth, oval or round dumpling (kozhukattai).
   • Place the shaped dumplings on a greased idli plate or a steamer tray, ensuring they don't touch each other.
   • Repeat until all the mixture is used.
4. 4

   Steam the Kozhukattai

   • Add 1-2 inches of water to a steamer or pressure cooker and bring it to a boil.
   • Place the tray of kozhukattai inside. If using a pressure cooker, do not put on the whistle/weight.
   • Cover and steam on medium heat for 10-12 minutes.
   • The kozhukattai are done when they look shiny and feel firm. You can insert a toothpick into the center of one; it should come out clean.
   • Turn off the heat and let them rest in the steamer for 5 minutes before carefully removing them.
5. 5

   Serve

   • Serve the Upma Kozhukattai hot with coconut chutney, tomato chutney, or sambar for a complete and delicious meal.