Upma Kozhukattai
Soft, pillowy steamed rice dumplings seasoned with a fragrant tempering of mustard seeds, urad dal, and curry leaves. A beloved Tamil Nadu breakfast that transforms simple rice rava into these delicate bite-sized balls, perfect for dipping into coconut chutney or sambar.
For 4 servings
- prep
Grease the steamer plates and set up the steamer.
Lightly grease the steamer plates with 1 teaspoon of oil. Fill the steamer base with water and bring it to a boil over high heat.
- temper · ~2 min
Make the tempering.
1.Heat 2 teaspoons oil in a saucepan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add urad dal, chana dal, and broken cashews. Sauté until golden (1 min).4.Add green chili, ginger, curry leaves, and asafoetida. Sauté until fragrant (30 sec).TIPWatch the cashews and dals carefully — they burn quickly. Keep the heat at medium. - boil · ~5 min
Add water and bring to a rolling boil.
Pour 2.5 cups of water into the tempered mixture. Add salt. Bring the water to a vigorous rolling boil over high heat.
- mix · ~8 min
Cook the rice rava into a dough.
1.Once the water is boiling rapidly, lower the heat to the lowest setting.2.Gradually add the rice rava in a steady stream while stirring continuously with the other hand.3.Keep stirring until all the water is absorbed and the mixture comes together into a soft dough-like mass (2-3 min).4.Switch off the heat. Cover and let it rest for 5 minutes.TIPDon't dump the rice rava all at once — it will form lumps. A slow, steady pour is key. - mix · ~5 min
Knead the dough and add coconut.
Transfer the cooked mixture to a wide plate. Add the grated coconut. Once it's cool enough to handle, knead it into a smooth, soft dough without any lumps.
TIPKnead while the dough is still warm, not scalding hot. Warm dough is easier to work with. - prep · ~8 min
Shape the kozhukattai.
1.Grease your palms lightly with a few drops of oil.2.Pinch small lemon-sized portions of dough.3.Roll each portion between your palms into a smooth oval or round ball.4.Make a gentle indent in the center with your thumb so they cook evenly.5.Arrange the shaped balls on the greased steamer plates without overcrowding.TIPKeep the balls uniform in size so they steam evenly. - steam · ~10 min
Steam the kozhukattai.
Place the steamer plates in the steamer once the water is boiling. Cover and steam on medium-high heat for 8 to 10 minutes. The kozhukattai will turn slightly glossy when done.
TIPDon't over-steam — they will turn hard and rubbery. - rest · ~2 min
Rest briefly and unmould.
Switch off the steam and let the kozhukattai sit in the steamer for 2 minutes. Remove them gently with a spoon.
- garnish
Garnish with fresh coriander leaves and serve hot.
Transfer the steamed kozhukattai to a serving bowl. Garnish with chopped coriander leaves. Serve immediately with coconut chutney or sambar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fine idli rava for the softest texture; coarse rava will yield dense dumplings.
- 2Knead the dough while it's still warm to ensure a smooth, lump-free consistency.
- 3Grease your palms lightly with oil to prevent sticking when shaping the balls.
- 4Make a small thumb indent in each ball so steam penetrates evenly.
- 5Let the kozhukattai rest in the steamer for 2 minutes after steaming to firm up slightly before unmoulding.
- 6Serve immediately — they lose their soft, pillowy texture as they cool.
Adapt it for your goals.
Vegetable
Add 1/4 cup finely grated carrot or finely chopped beans to the dough before shaping for a pop of colour and extra nutrition.
spicySpicy
Increase green chilies to 3-4 or add 1/2 teaspoon of red chili flakes for a punchier heat.
jainJain
Omit the asafoetida if it contains wheat starch (use pure hing) and skip the cashews; substitute with roasted peanuts for the crunch.
Why this is on our healthy list.
Low in Fat
This dish uses minimal oil for tempering and relies on steaming, making it a light, low-fat breakfast option.
Rice-based Gluten-Free
Made entirely from rice rava, this recipe is naturally gluten-free, suitable for those with celiac disease or gluten sensitivity.
Contains Plant Protein
Urad dal and chana dal in the tempering contribute small amounts of plant-based protein to the dish.
Ginger for Digestion
Fresh ginger is known to aid digestion and adds a gentle warmth that complements the mild rice dumplings.
Frequently asked questions
This usually happens if you over-steamed them or used coarse rice rava. Stick to 8-10 minutes of steaming and always use fine idli rava for a soft texture.
