Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Arisi Upma Kozhukattai (அரிசி உப்மா கொழுக்கட்டை)

Traditional 70. Arisi Upma Kozhukattai recipe

🧺 Ingredients

• 1 cup raw rice, dry blended to a coarse crumble (arisi upma consistency — not fine powder)
• 2 cups water
• 1 tsp salt
• 1 tbsp sesame oil
• 2 tsp sesame oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 10 curry leaves, finely chopped
• 2 green chilies, finely minced
• 1 tbsp fresh coconut, grated
• 2 tbsp fresh coriander, chopped
• ¼ tsp asafoetida (hing)
• Wetting hands between each kozhukattai prevents sticking

👩‍🍳 How to make Arisi Upma Kozhukattai

1. Rinse 1 cup raw rice and spread on a clean cloth to dry for 15 minutes.
2. Once surface-dry, blend in a dry blender to a coarse crumble — the texture of coarse semolina/polenta.
3. Do NOT make fine powder.
4. Heat 2 tsp sesame oil in a heavy pot over high heat.
5. Add mustard seeds — crackle 20 seconds.
6. Add urad dal — fry 30 seconds.
7. Add curry leaves and green chilies — sizzle 15 seconds.
8. Add asafoetida — stir 5 seconds.
9. Add 2 cups water and 1 tsp salt to the tempered pot.
10. Bring to boil over high heat.
11. Add the ground rice rava gradually, stirring vigorously as you pour to prevent lumps.
12. Reduce to medium-low heat.
13. Stir continuously for 4–5 minutes as the rice absorbs water and becomes a thick, firm paste that pulls away from the pan.
14. Add 1 tbsp sesame oil, grated coconut, and coriander.
15. Stir.
16. Remove from heat.
17. Allow dough to cool slightly (3 minutes) until handleable.
18. Wet hands.
19. Take portions about 2 tbsp each.
20. Shape into smooth oval torpedoes about 6 cm long.
21. The dough should be firm enough to hold shape without cracking.
22. Grease a steamer tray with ½ tsp oil.
23. Arrange shaped kozhukattais without touching.
24. Steam over high heat for 12–15 minutes until they look glossy and firm, with a slightly translucent appearance.

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