This is one of my favourite tiffin items.I used to think that its difficult to make this kozhakkattai..but I found a easy way and then onwards, its a simple affair to make these dumplings.I would never know the count as I would simply go on popping them into my mouth.I personally like some real hot tangy vethakuzhambu or peanut chutney to go along with these.
Raw rice-1 cup
Toor dhal-2 table spoon
Oil-2 table spoon
Mustard seeds-1 table spoon
Urad dhal-1 table spoon
Dry red chillies-5-6
Curry leavs- a few
Grated coconut-1/4 cup
Water-4 -5 cups
1.Ideally, it calls for soaking the raw rice and toor dhal in water for 6 hours..but as I already said, I found an easy way..so I just rinse the rice and dhal once and spread them out in a newspaper and dry them.
2.When the rice and dhal is about 90% dry, I run them in a mixer to form coarse broken grains.Since its broken by now, the quantity doubles.Set aside.
3.Heat oil in a kadai,splutter mustard seeds, urad dhal,curry leaves and red chillies.
4.Add water and salt and give it a boil.Just when it boils,add the ground rice dhal mixture.
5.When the borken rice mixture is half way cooked, add grated coconut and mix well.Continue to cook until they are close to being done.
6.Switch off and remove from heat when they are almost done and set aside to cool for a couple of minutes.
7.when the upma is wram enough to handle, make small balls with your hand and set aside.
8.Arrange them one by one in a idli maker stand and steam them for 15-18 minutes.
9.Serve hot with chutney or vethakuzhambu.