Wednesday, January 5, 2011

Upma Kuzhakattai (Steamed Rice Balls)

This is one of the traditional Tiffin items. A light yet filling dinner and very healthy as well. You can have it as a snack too. Certain changes have been made to the original recipe. The original does not make use of dals as mentioned below. 


1.     Rice – 2 cups
2.     Tuar Dal – ¼ cup
3.     Urad Dal – ¼ Cup
4.     Grated Coconut – ½ cup
5.     Dry Red Chillies – 3 to 4 (or acc to taste)
6.     Salt to taste
For Seasoning

1.     Refined oil – 1 tblsp
2.     Mustard Seeds – 1 tsp
3.     Channa Dal – 1 tsp
4.     Asfoetida Powder – 2 pinches
5.     Curry Leaves a few

Dry grind the rice into coarse powder (rawa or sooji) consistency. Soak the dals and red chillies in water for about ½ an hour. Drain the water completely and grind the dals and chillies with salt coarsely. Grease a idly plate and steam the dal mixture. Once cooked allow to cool and then run it in the mixer for a few seconds.
Heat a Kadai, add oil. Once the oil is heated season with mustard, Channa dal, asfoetida and curry leaves. Add 4 cups of water. (rice to water ratio should be 1:2). Add salt to taste. Once the water starts boiling add grated coconut and dal. Then slowly add the rice powder. Keep stirring until all water is absorbed. Remove from heat.
Once the rice upma cools a little, take a fistful of the upma and shape them into oblong shaped balls. Shape the entire upma into balls and steam them for about 15 mins. Upma Kuzhakattai is ready. These soft Kuzhakattais can be had with Sambar, Chutney or simply with sugar. Try it and your bound make it again and again.

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