Upma Kozhukottai (Broken rice dumplings)

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

1. In a kadai add oil, mustard seeds, keeping the heat at medium to low setting.
2. Once it splutters add the chana dal and roast it a little until it turns light brown.
3. Add broken red chillis and curry leaves. Toast for a few seconds.
4. Remove kadai from heat wait a few seconds and add the water. Return to stovetop.
5. Increase heat and bring the water to a rolling boil. Add salt and hing.
6. Once the water boils add the rice sooji and turn the heat to medium. Let the rice sooji cook well (add water if necessary).
7. 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.
8. When the upma is cool enough to handle, take a handful and roll it into small balls also called kozhukattai.
9. Place the upma balls or kozhukattai, in a steamer and steam for 5-7 minutes, remove from heat and let it cool.

Serve warm with coconut chutney and sambar.