Pidi Kozhukkattai

Pidi Kozhukkattai or Upma Kozhukkattai

A healthy traditional dish which we all love to have is Pidi Kozhukkattai. It is called in various names, as Kara Kozhukkattai, Pidi Kozhukkattai or Upma Kozhukkattai. Whatever the name may be; the taste remains the same; the craze for the dish remains the same. Here I'm happy to share the preparation.

Ingredients

To make Rice Rava:
Raw Rice - 1 cup
Pepper - 1 tsp
Cumin seeds - 2 tsp

For Seasoning:
Mustard seeds - 1 tsp
Black gram (splitted) - 1 tsp
Red Chilli - 2
Asafoetida powder - 1 pinch
Curry Leaves - 1 strand
Green Chilli - 2
Coconut (grated) - 1/4 cup
Coconut Oil - 1/2 tbsp
Cooking Oil - 2 tsp
Salt - to taste


Method


Wash and clean the rice. Soak the rice in new water for 5 minutes.Drain the water and dry the wet rice on shade, spreading it on a clean dry towel for half an hour. The dried rice, when taken with our hands, must stick on to our hands and when dropped, it must leave our hands easily. This is the right stage for grinding.

Dry grind the rice coarsely with pepper and cumin seeds to form a rava.

In deep thick bottomed pressure pan, heat coconut oil and cooking oil.

When the oil is hot, add mustard seeds; when it splutters, add black gram, then red chilli, then asafoetida powder, then curry leaves, then green chilli, and then grated coconut, one by one. Roast the coconut till golden brown.

When the coconut is golden brown, add water and salt. Allow it to boil.

Water is three and a half (3.5) times the rice. (Rice - 1 cup : Water - 3.5 cups)

When the water boils continuously, add the prepared rice rava to the boiling water slowly with continuous stirring. Take care for there is no lumps are formed. Continue to stir the rava and water; rice rava will be half cooked now and becomes a dough like form.

The dough must be slightly thicker than Idli batter and looser than Chappathi dough. At this stage switch off the the flame.

(At this stage, for Rice Upma, we can close the pan and place the weight and pressure cook for 4 whistles and serve hot.)

Allow it to cool for few minutes.

Spread the dough on a big plate; take a small amount of dough and make small egg shaped balls with it. If it is too hot, sprinkle little water.

 

Arrange the balls in Idli plate and cook for 12 minutes.

Pidi Kozhukkattai is ready to serve. Coconut chutney and Sambhar will be the nice combination for this.

Note: We can remove the green chillis and red chillis before making balls.

Have a great day. Will revert soon with another delicious recipe. Bye.