Upma Kozhukattai Recipe: Soft, Steamed Semolina Dumplings

1 hour 45 minutes

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Upma Kozhukattai Recipe: Soft, Steamed Semolina Dumplings - Plattershare - Recipes, food stories and food lovers

4.34 from 3 votes
Indian

About Upma Kozhukattai Recipe: Soft, Steamed Semolina Dumplings

Upma Kozhukattai, also known as Piddi Kozhukattai, are delightful steamed semolina dumplings – a traditional South Indian breakfast or snack loved by all ages. These soft, savory dumplings are incredibly easy to make and offer a light yet satisfying meal.
The simple recipe uses basic pantry staples, making it a perfect choice for a quick and healthy tiffin. Serve these delicious kozhukattai hot with coconut chutney or a spicy eggplant (brinjal) gothu for a truly unforgettable culinary experience.
This recipe provides a step-by-step guide to ensure perfectly fluffy and flavourful Upma Kozhukattai every time. Get ready to impress your family and friends with this authentic South Indian delicacy!
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Recipe Time & More

Prep1 hour
Cook45 minutes
Total1 hour 45 minutes
Calories337 kcal
Serves5
Served AsBreakfastDinner
Recipe TasteSalty

Ingredients
 

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Instructions
 

Preparing the Semolina

  • If using raw rice, soak it for 1 hour, drain, and spread it thinly on a clean cloth to dry for at least 3 hours. Grind it into a fine powder similar to semolina.

Making the Upma

  • Heat oil in a pan. Add mustard seeds and allow them to splutter. Add chana dal, urad dal, green chilies, and asafoetida. Sauté for a minute until fragrant.
  • Pour in 4 cups of water and add salt. Once the water boils, stir in the grated coconut.
  • Add the semolina and mix well. Cover the pan, reduce heat to low, and cook for 15-20 minutes, or until the semolina is cooked and the mixture is thick.
  • Stir the Upma well. It should be slightly moist but not sticky.
  • Transfer the cooked Upma to a large plate or vessel to cool slightly.

Shaping and Steaming the Kozhukattai

  • Once cool enough to handle, shape the Upma into small, round balls (approximately 1-1.5 inches in diameter).
  • Steam the kozhukattai in an idli steamer or rice cooker for about 20 minutes, or until they are firm and cooked through.
  • Serve hot with coconut chutney or eggplant gothu.

Recipe Notes

Expert Tips for Perfect Upma Kozhukattai

  • For extra flavor, add a pinch of turmeric powder to the tempering.
  • Don't overcook the Upma; it should be moist but not mushy. If it's too dry, add a little water while cooking.
  • If you prefer a smoother texture, use pre-ground semolina or finely grind the soaked rice.
  • Experiment with different chutneys or side dishes to complement the kozhukattai's savory flavor.

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Recipe Nutrition

Calories: 337kcalCarbohydrates: 53gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 13mgPotassium: 227mgFiber: 3gSugar: 2gVitamin A: 261IUVitamin C: 39mgCalcium: 28mgIron: 3mg

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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