Upma Kozhukattai is one of those deeply satisfying Tamil Brahmin dishes that manages to be both simple and special. It’s often made for breakfast, sometimes during fasting days, and always with a kind of quiet care that shows in the final taste. It has two stages – first you make an upma-like mixture, then shape it into dumplings and steam them to become soft, pillowy kozhukattai.
In my kitchen, I follow the traditional method – not with store-bought rice rava, but by soaking raw rice overnight. The next morning, it’s ground along with just enough water, some grated coconut, and a touch of salt to make a smooth, slightly coarse batter. This base gives the kozhukattai a beautiful texture – soft yet firm, with that rich, natural aroma of freshly ground rice and coconut.
The batter is then cooked slowly in a kadai with a classic South Indian tempering – mustard seeds, urad dal, curry leaves, green chilies, and a bit of ginger. Stirring the mixture gently as it thickens takes patience, but that’s part of the charm. Once it turns into a soft dough-like consistency and cools a bit, I shape it into small oval dumplings and steam them.
They come out perfect – soft, mildly spiced, and full of the flavor of coconut and rice. I personally love serving them with thick coconut chutney and a small spoon of pickle. On days when there’s sambar on the stove, it becomes an even more complete breakfast.
While many people think of masala dosa or pongal as the go-to South Indian breakfast, I honestly feel that dishes like Upma Kozhukattai – made the traditional way – hold a different kind of beauty. They’re rooted in family kitchens, made slowly, with just a few ingredients, and yet they taste amazing.
If you’ve never made Upma Kozhukattai with soaked and ground rice before, I’d really recommend giving it a try. The freshness and softness are on a different level. It’s the kind of breakfast that doesn’t shout for attention but quietly stays with you – wholesome, flavorful, and deeply comforting.
Upma Kozhukattai
Ingredients
Instructions
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Soak raw rice overnight or for at least 4 hours.
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Grind it with enough water, grated coconut, and salt to make a thick batter.
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In a pan, heat a teaspoon of oil. Add mustard seeds. When they start to splutter, add urad dal and chana dal.
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Now add curry leaves, dry red chillies, and a pinch of asafoetida.
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Add the batter and stir continuously.
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Within minutes, the batter will thicken and form a dough-like consistency.
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Turn off the flame and let it cool down.
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Next, make small balls with the dough.
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Steam these balls just like regular kozhukattai.
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Enjoy with coconut chutney or any pickle of your choice!