Rice is eaten in different forms in south India. One of the very tasty forms is the Upma Kozhukottai or the broken rice dumplings. Its a flavourful way to snack this rice dish in late afternoons or even as a main in dinner.
Ingredients
Broken Rice - 1 cup
(dry grind rice and seive it so that any rice powder is removed) or use Rice Sooji
Water - 3 cups
Shredded Coconut - 2 tbsp
Hing - 0.25 tsp
Salt to taste
Tempering
2 tsp - Oil
1 tsp - Mustard seeds
2 nos - Red chillis (adjust according to taste)
2tsp - Chana dal
Curry leaves a handful
Method
- In a kadai add oil, mustard seeds, keeping the heat at medium to low setting.
- Once it splutters add the chana dal and roast it a little until it turns light brown.
- Add broken red chillis and curry leaves. Toast for a few seconds.
- Remove kadai from heat wait a few seconds and add the water. Return to stovetop.
- Increase heat and bring the water to a rolling boil. Add salt and hing.
- Once the water boils add the rice sooji and turn the heat to medium. Let the rice sooji cook well (add water if necessary).
- Once the rice sooji cooks well add the shredded coconut, mix well, cook for a couple of more minutes and turn off heat, set aside to cool.
- When the upma is cool enough to handle, take a handful and roll it into small balls also called kozhukattai.
- Place the upma balls or kozhukattai, in a steamer and steam for 5-7 minutes, remove from heat and let it cool.
