Feb 102018

Kozhukattai is something that not many people hear of. Dumplings….not really. Gulab Jamun…..ehh. Upma…..not even close. Nothing can be compared to the art that is Kozhukattai. Every time someone even mentions the name it brings back memories of when I was a kid, eager to help out with making them. It wasn’t just the taste that was good, but the effort in making them was even better. It used to be a whole family ordeal. Everyone sits around rolling big balls of the dough and the fillings. All the children lined up behind their parents to make their mini, sloppy, lop-sided points. It took around 3-4 hours to make around a 100 but they would be done by the end of the night.


Why? Well, it has two main types, like many exotic and delicious dishes. One version is the sweet dumpling. With a scrumptious, soft, squishy outer layer when bitten into, has a sweet chewy inside filled with jaggery center. The other version is the savory version for the more “reserved sweet-toothed” folks. With the same soft exterior, the inside instead has a more doughy inside. But, let’s pretend that you’re devoid of all the information that you just learned. We decided to throw out the idea of the layers and add in a special twist on Kozhukattais all by ourselves. We were able to make these non-traditional Kozhukattais crafting some of the best south Indian food for dinner or for snacks and even the occasional sneaky midnight hunger pangs. No doubt these will be done by the end of the night!


Upma Kozhukattai


  • Raw Rice - 2 cup
  • Toor Dhal -1/2 cup
  • Water - 5 cups
  • Mustard Seeds -1 tsp
  • Ginger -1/2 inch (finely diced)
  • Green Chillies - 2 (finely chopped)
  • Red Chillies - 2 (cut into bits)
  • Urad Dhal - 1 tsp
  • Channa Dhal - 1tsp
  • Curry Leaves - 10 leaves (cut into bits)
  • Hing (asofatida) - 1/2 tsp
  • Shredded Coconut - 1/2 cup
  • Oil - 2 Tbsp
  • Salt - to taste


  1. Grind raw rice and toor dhal in mixer to a coarse powder. It should be of the consistency of idli rawa.
  2. Heat oil in a deep pan and add mustard seeds. Let it splutter. Add urad dhal, channa dhal, and red chillies. Fry till they turn golden brown.
  3. Add green chillies, ginger, curry leaves, hing, shredded coconut and fry for a min.
  4. Add 5 cups of water in the pan and add salt. Once the water comes to a boil add the ground rice-dhal powder from step 1 and mix well without any lumps. Put the burner to low and cover the pan and let it cook for about 2 to 3 minutes. Switch off flame and let it cool for 5 minutes.
  5. Transfer the upma to a large plate and make elongated balls with your hands.
  6. Steam the upma in either idli plate or steamer vessel for about 7 minutes. Serve hot with your choice of chutney or sambar. Enjoy!!!






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  12 Responses to “Upma Kozhukattai”

  1. Nice snack. Love the all the props, gives a rustic feel. Like the lighting in the second photo.

  2. I’ve heard a lot of kozhukattai but never tried them myself. You are tempting me to give these a try some time.

  3. Can happily have these upma kozhukattais with some coconut chutney anytime of the day, its been a while i had it. My all time favourite kozhukattais.

  4. I have only tried sweet kozhukattai but this savory upma version sounds more interesting.

  5. I have tried various types of kozhukattai and loved each of those. Shall bookmark this version to try as well.

  6. First time came across this recipe but with ingredients, it is savory one. Must be tasty. clicks are beautiful.

  7. wow this one is brand new to me – definitely on my to try list

  8. These at afternoon tea is such a filling snack. I made this version and another too. Both taste yum ! especially loved the last pic:)

  9. I love the upma kozhukattai over plain upma anytime. Not sure why, but I love this whereas I hate Upma. Looks so tempting!

  10. Never heard about this dish. Looks delicious, must try soon

  11. First you scared me with your description, but when I read the recipe…..it is doable. Nice recipe

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