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Upma kozzukkattai is something I love and have always loved since I was a kid.. my memories of this dish takes me back to my pati  (grandmother)  those days when my mom had trainings at her bank or exams, pati used to make these beauties. . She would sit on the kitchen platform and make these…

Pati was a very active lady, her day centered around her music.. day and night she would sing, sing and sing.. she was so passionate about music.. I don’t remember much about her cooking, only these kozzukkattais and rasams. . But she had magic in her hands!! She would daily narrate Ramayana, the wedding of Rama and Sita, every day same story, when I eat, but I wanted the same story everyday.. and the way she would mention it, felt as if it was happening right there in front of our eyes. . Ah, those days! ! Beautiful memories!

Her kozzukkattais would be rolled into equal sized balls and the sight of it would make anyone crave for it…

My mom makes them often on my request whenever I go to meet her. Over the years I have started making it for the occasional cravings! Let me tell you how to make it.

Things you may need

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1 handful chana dal

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1 handful split urid dal

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Soak in water for 30 mins

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Other ingredients
Salt to taste
3 cups idli rava
1 and a half cups of water per cup of idli rava, that makes it 4 and a half cups water.
3 to 4 tsp oil for tempering
2 tsp mustard seeds
1/2 tsp split urid dal
1/2tsp chana dal
1/2tsp asafoetida
2 dry chillies , split into 2
Few curry leaves
3 to 4 green chillies finely chopped
Half inch piece ginger finely chopped
4 to 5 tbsp grated fresh coconut

Let’s proceed

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Wash the soaked dals and pulse it in a mixer. . Coarse or fine, the way you like. .

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Take a thick bottom pan, add oil, I used til oil..

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Once the oil is hot add mustard seeds, let it splutter, now add chana dal and urid dal. . Once they change color add asafoetida.

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Add the dry red chilli, and green chillies, ginger and curry leaves.. sauté for 1 minute add a pinch of salt.

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Add the measured water

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Add the required salt. Bring to a boil

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Add the measured idli rava, pulsed lentils and grated coconut. Stir,  cook it like upma. The water will be absorbed by the idli rava. And will dry up and once you will be able to make balls from it, take off heat.

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Make oval shaped kozzukkattais from the upma we made, once they have cooled enough to handle.

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Place them on the idli plate or kozzukkattai plate and steam them for 10 to 15 minutes.

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             Now carefully open the lid

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Steamed beauties are all ready to be devoured. .. have with chutneys. I made two varieties,  onion tomato and one coconut. 

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Enjoy!!

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