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Savory steamed dumplings made from coarse rice flour and tempered with classic South Indian spices. This wholesome Tamil breakfast is soft, flavorful, and pairs perfectly with coconut chutney.
Prepare the Tempering
Cook the Rava Mixture
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Savory steamed dumplings made from coarse rice flour and tempered with classic South Indian spices. This wholesome Tamil breakfast is soft, flavorful, and pairs perfectly with coconut chutney.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 273.18 calories per serving with 4.53g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape the Dumplings (Kozhukattai)
Steam the Kozhukattai
Serve
Incorporate finely chopped vegetables like carrots, green peas, and beans along with the onions for added nutrition and color.
For a more traditional texture, use broken raw rice (arisi kurunai) instead of idli rava. You will need to soak the broken rice for at least 1-2 hours before proceeding with the recipe.
Substitute idli rava with foxtail millet rava or kodo millet rava for a healthier, high-fiber alternative. The water ratio may need slight adjustment.
Made from rice rava, this dish is rich in complex carbohydrates that provide a steady release of energy, keeping you full and active for longer.
As the dumplings are steamed rather than fried, this recipe is inherently low in fat and cholesterol, making it a heart-healthy choice.
The soft, steamed texture makes Upma Kozhukattai light on the stomach and easy to digest, suitable for all age groups.
This dish is entirely vegan and made from simple, wholesome ingredients, offering a nutritious meal without any animal products.
Yes, it is a very healthy dish. It is steamed, not fried, making it low in fat and calories. The main ingredient, rice rava, provides carbohydrates for energy, and the dish is easily digestible.
One serving of Upma Kozhukattai (approximately 4 pieces) contains around 240-260 calories, making it a light yet filling breakfast or snack option.
Kozhukattai can become hard for two main reasons: an incorrect water-to-rava ratio (too little water) or over-steaming. Ensure you use the specified 1:2.5 ratio and steam for just 10-12 minutes.
Store leftover kozhukattai in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 4-5 minutes until soft and hot. Avoid microwaving as it can make them chewy.
This recipe is naturally gluten-free as it uses rice rava. However, always check the packaging of your asafoetida (hing), as some brands mix it with wheat flour. Use a gluten-free certified brand if you have a severe intolerance.
It pairs wonderfully with classic South Indian condiments like coconut chutney, tomato chutney, kara chutney, or a small bowl of sambar.