Upma Kozhakattai (Steamed Rice Balls) | Foodomania

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Upma Kozhakattai (Steamed Rice Balls)

Mar 11, 2013         4 comments.

Say hello to Ma, again.

She just cannot stay away from spotlight! Or rather, I do not let her stay away. 😉

She has some amazing traditional South Indian recipes up her sleeve that I’m slowly trying to squeeze out of her! And these Rice Balls are one of those rare delicacies that she makes when we’re bored of the routine.

Also known as Pudi Kozhakattai, these are just rice balls made by cooking broken rice into a porridge like consistency, forming them into balls and steaming them. Its a lot of work, agreed. But its also a healthy and delicious weekend treat! (Read: koh-zha-kuh-ttie) {zha = la, well, I can’t explain the pronunciation!}

UPMA PUDI KOZHAKATTAI – The Recipe

Main ingredients —

Wash the rice, dry it, grind & then roast it. But generally, you can directly grind raw rice to a coarse powder & roast it for a few minutes too.

Heat oil; Add dried red chili. Add mustard seeds & urad dal. Once that splutters, add curry leaves & fry fr 1/2 a minute. Then add salt & water & let it come to a boil.

Slowly, start adding the ground rice powder with one hand while continuously stirring with the other. In the beginning stir continuously so that there are no lumps. Then you can mix occasionally. Bring it to a thick consistency you see in the 4th picture below. It should be dry and able to hold its form when formed to a ball.

Let it cool. Take some of the Upma and press in evenly to form egg-shaped Kozhakattais (balls)

Repeat the same with entire mixture

Steam them for 5 minutes until they are soft. I used an Idli-pan to place these balls & steam. Any method of steaming would do.

Serve it with Gotsu, Sambar, Chutney etc.

Print

Upma Kozhakattai (Steamed Rice Balls)


  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 4-6

Ingredients

  • Raw Rice – 4 cups
  • Oil – 2 tbsps
  • Dried Red Chili – 5-6
  • Mustard Seeds – 2 tsp
  • Urad Dal / Black Gram – 2 tsp
  • Curry Leaves – a handful
  • Salt – to taste – 1 tsp
  • A big wok & a steamer
  • Water – 6-7 cups

Instructions

  1. Heat oil; Add dried red chili. Add mustard seeds & urad dal. Once that splutters, add curry leaves & fry fr 1/2 a minute. Then add salt & water & let it come to a boil.
  2. Slowly, start adding the ground rice powder with one hand while continuously stirring with the other. In the beginning stir continuously so that there are no lumps. Then you can mix occasionally. Bring it to a thick consistency. It should be dry and able to hold its form when formed to a ball.
  3. Let it cool. Take some of the Upma and press in evenly to form egg-shaped Kozhakattais (balls). Repeat the same with entire mixture
  4. Steam them for 5 minutes until they are soft. I used an Idli-pan to place these balls & steam. Any method of steaming would do.
  5. Serve it with Gotsu, Sambar, Chutney etc.

  • Category: Main
  • Cuisine: South Indian

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com





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