Uppu Urundai Recipe, uppu kozhukattai, Steamed Rice Dumplings

This recipe for uppu urundai or uppu kozhukattai is a variation from the recipe, Kara kozhukattai. Both the recipes are so easy and so popular back home. The addition of coconut and ground red chillies gives it a nice color and taste. Here is how to do it.

Par boiled rice is used for this recipe. Soak Idli rice (Idli rice is Par Boiled Rice) for 3 hours. If you are planning for breakfast, then soak the rice over nite. It works well. Drain the water from the soaked rice. Now, grind the rice with some water. The quantity of water used while grinding will determine the final texture of the kozhukattai. For every cup of rice used, add exactly one cup of water while grinding. Too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So use the correct measurement of water while grinding.

Add the coconuts and dried red chillies along with the rice and grind. Grind to a really smooth fine paste. Set aside.

Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and split urad dal. Wait for the dal to brown.

Add in the onions and Salt. Fry till the onions are slightly brown. We like to add a lot of onions in this recipe back home. It tastes really good. Its up to you.

Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough.

Switch off the heat and add in the coriander leaves. Mix well to combine. Set aside to cool a bit.

Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lime size ball of dough. Press the dough a little to form small balls. Set aside.

Place the dumplings on an idli plate or any flat plate and steam it for 10-12 minutes on a medium flame. Bigger balls might require more time to cook. The dumplings would become slightly glossy after steaming. Remove from heat.

Serve the dumplings hot.

Uppu Urundai Recipe, uppu kozhukattai, Steamed Rice Dumplings

 

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Prep time

3 hours

Cook time

20 mins

Total time

3 hours 20 mins

 

Easy Recipe for uppu urundai, Tamil style dumplings with salt. Made with rice and onions. savoury kozhukattai recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: Tamilnadu

Serves: 25 dumplings

Ingredients

For the batter

• ½ cup (120 ml) par boiled rice / idli rice
• ½ cup water
• 2 tablespoon fresh coconut
• 2 dried red chillies

For tempering

• 1 teaspoon sesame / gingely oil
• ¼ teaspoon mustard seeds
• ½ teaspoon split urad dal
• 2 onions, chopped
• 1 teaspoon salt
• 3 sprigs coriander leaves, chopped

Instructions

1. Soak the rice in water for 3 hours. Grind the rice with water, red chillies and coconut. Grind to a smooth paste. Set aside.
2. Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and split urad dal. Wait for the dal to brown.
3. Add in the onions and Salt. Fry till the onions are slightly brown.
4. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough.
5. Switch off the heat and add in the coriander leaves. Mix well to combine. Set aside to cool a bit.
6. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lime size ball of dough. Press the dough a little to form small balls. Set aside.
7. Place the dumplings on an idli plate or any flat plate and steam it for 10-12 minutes on a medium flame. Bigger balls might require more time to cook. The dumplings would become slightly glossy after steaming. Remove from heat.
8. Serve hot!

3.5.3208

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