Upma kozhukkatai is
actually arsi upma in Kozhukkatai form.The preparation is very similar to arsi
upma but here more water is used to cook the upma and when it is ¾ done, it is
made into oblong shape and steamed. This is maily had as a evening tiffin in
many tambram houses.
Freshly grated coconut
Run the rice, tuvar dhal and red chillies in a dry
mixer till the it comes to a rava consistency
Heat a pan with oil.
Once the oil is sufficiently hot, add the mustard
seeds.When it splutters, add asafoetida
and add the necessary amount of water. Let it boil on medium flame.
and salt. Mix well and continue to boil
rice dal rava, mix well and cook on a low flame till most of the water is
absorbed. Do not let it dry completely. Because when it cools down, it tends to
become a little drier and if it has completely dried, it might not be able to
hold the shape.
and let it cool
poetion and shape it ontp oblong shape but holding it between the four fingers
cooker, grease the plates and place the
prepared kozhukkatais in it. Now
place the idli stand with the kozhukattai in the idli cooker,
and cook on high flame for 7-8 minutes