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Upma Kozhakkattai

Raw rice - 2 cups
Tuvar dal - 3 tblspn

*Wash and soak rice and tuvar dal in water for 30 minutes. The rice should not go very soft on soaking.
*Depending on the variety of the rice, the soaking time can be adjusted.Drain the water, leave the rice dal combo on a colander for sometime so that any water left will be completely drained.
*Spread on a dry kitchen towel. This will take some 15 mts. Don't dry under sun.
*Make a coarse powder in a mixer grinder. The texture of the flour should be like rava (sooji).

Prepration of the upma for the kozhukkattai.

Water - 2 cups for every cup of the flour
Grated coconut -1/2 cup (increase the qty if you wish)


Oil - 2 tblspn
mustard - 1/2 tspn
chanadal- 1/2 tspn
urad dal - 1/2 tspn
chopped green chilly - 4 nos
broken red chilly - 2 nos
curry leaves - few

Take a kadai. Do the seasoning as given.
Add water and salt. Wait till the water starts boiling.When water starts boiling, slowly add the rice flour with out forming lumps. Let it cook. When the water is completely absorbed, add grated coconut. cook for 2 minutes.
*Now upma consistency will be reached.Transfer to a plate. Let it cool.
*When it is warm enough to be held in hand, take the cooked dough and make balls to the size of tennis balls. Usuall the shape is not perfect rounds but more like the shape of an egg.It is always rolled with one hand.
*Place the balls on a idly steamer and steam cook for 10 minutes. Kozhukkatais will have a glossy appearance once it is cooked.
*Serve with coconut chutney or sambhar.


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