It is a simple recipe that can be had as dinner or as breakfast. The procedure is same as arisi upma but it requires further cooking. As it is steam cooked it is easily digestive and good for health.
Servings 20 to 23 kozhukattais
Ingredients
Raw rice 2 cups (1 cup – 200ml)
Toor dhal 1 tbsp
Kadalai paruppu 1 tbsp +1 tbsp
Moong dhal 1 1/2 tbsp
Cumin seeds 1 tbsp
Pepper corn 1 tbsp
Red chilli 3 nos
Green chilli 2 nos
Groundnut 2 tbsp
Mustard seeds 1 tbsp
Grated coconut 1/3 cup
Curry leaves few
Grated ginger 1 tbsp
Salt Add as per your taste
Oil 3 spoon (pref coconut oil)
Preparation
Wash the raw rice and dhals and spread it in a cotton cloth. Dry it for half an hour
After that add the rice and dhal in the mixer jar and grind it. Pulse it.
Don’t make it coarse powder it should be like rava consistency.
You can also grind it in bulk in the machine and store it in air tight container. You can store it for a month.
Keep a kadai in the stove. Pour oil. Use coconut oil as it enhance the taste.
Once the oil is hot add mustard seeds when it starts to spatter add kadalai paruppu uradh dhal and groundnut.
After that add green and red chilli curry leaves grated ginger and fry it.
Once it is fried add 5 cups of water. Let it boil.
Add salt in this stage.
Once the water started to boil simmer the gas add the grounded rice to the water slowly.
Mix it contionously else lumps will form. Add some oil at this stage so that it will not stick at the bottom.
Now keep it in medium flame. After 5 minutes it will slightly thicker. Stir continuously.
Now added grated coconut and mix it well. Switch off the flame and cover it with the lid for 10 to 15 minutes. It will cook well.
Grease the idli plate with oil. Take some upma from the pan let it cool for sometime. Once you can bear the heat to your palm roll it and keep it in the idli plate.
Take part by part of the upma and roll it. When it cools completely kozukattai will become hard, so roll it when it is slightly hot.
Keep it in the idly plate and cook for 10mts and switch off the stove.
Pidi kozhukkati is ready to serve ..
Serve it hot with coconut chutney or tomato gojju.
Excellent..nice..
Nice