UPMA URUNDAI RECIPE - UPMA KOZHUKATTAI RECIPE

Last weekend I was breaking my head thinking about what to prepare for dinner. Finally I asked my husband what he wanted to have. He told me to prepare upma urundai / upma kozhukattai and he also said its been a very long time we prepared this. Yes , I agreed. I totally forgot about this dish.  Upma kozhukattai is nothing but steamed rice dumplings. I gave a call to my MIL for the recipe and made it. It was tasting soft and excellent. Thanks to my husband for reminding me this yummy tiffin. Also i've got a different and interesting South Indian recipe to share with u all  :)

INGREDIENTS :
1 cup - 200ml

• Raw rice - 1 cup ( Use good quality Sona masoori)
• Toor dal - 1.5 tbsp
• Water - 2 cups

To temper :

• Cooking oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Asafetida /Hing - 1/4 tsp
• Green chilly - 1 no ( cut into two)
• Red chilli - 1no
• Ginger - 1 inch piece ( cut into small pieces)
• Curry leaves - A few
• Pepper powder - 1 tsp
• Grated coconut - 1/4 cup ( optional)

Salt & water - as needed.
METHOD:

• Take the raw rice and toor dal in a mixie jar and grind it like rava. It should not be too coarse, remember. Set aside. Alternatively you can soak the rice & dal for 2 hours, drain the water and grind it.
• Now in a broad kadai , temper all the items given above in the same order.
• Add 2 cups of water and the required salt. Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
• The rice absorbs all the water and becomes a non sticky dough. Lastly add freshly grated coconut (optional) and pepper powder.Mix well. 
• Let it cool down. Now grease the idli plate with little oil. Make balls out of the dough and arrange it in the greased idli plate.Steam the balls for 10-15 mins.

Soft , hot upma urundai is ready to serve. We enjoyed with the sambar I made for lunch. U can have it with any chutney. Sometimes this can be served as an evening snack without any accompaniment.