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Upma Kozhukattai (Steamed rice dumplings)

(recipe, Gayathri Subramanian)


This is a traditional South Indian breakfast dish.


  1. 2 cups Rice rava (coarsely ground rice)
  2. 2 Tbsp. Olive oil
  3. 1 Tbsp. Mustard seeds
  4. 1 tsp. Urad dal (Split Black lentils)
  5. 1 tsp. Channa dal (Split Chikpeas)
  6. Asafetida – a pinch
  7. 5 Curry leaves
  8. 3 Red chilies
  9. 6 cups Water
  10. 2 Tbsp. Grated Coconut
  11. 2 Tbsp. Jaggery
  12. Salt – to taste


  1. Heat oil in a heavy bottomed non-stick pan.
  2. Add mustard seeds and wait for it to splutter.
  3. Add the dals, asafetida, curry leaves and broken red chilies and fry till the dals are golden brown.
  4. Pour 6 cups of water and add salt.
  5. Add the jaggery and coconut and bring the water to a boil.
  6. Once the water begins to boil, reduce the heat to low and add the rawa slowly. Keep stirring continuously to avoid lumps.
  7. Stir the mixture for about 5 minutes until it all comes together and leaves the sides of the pan.
  8. Remove from heat and allow it to cool.
  9. Once cooled, make balls out of it and steam it for 15 minutes.
  10. Serve hot.