Uppu Kozhukattai
Steamed savory rice flour dumplings, a classic South Indian tiffin. Seasoned with a traditional tempering of mustard seeds, lentils, and fresh coconut, these are soft, flavorful, and naturally gluten-free.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Rice Flour Dough
- b.In a heavy-bottomed pan or kadai, bring 2.5 cups of water to a rolling boil over medium-high heat.
- c.Once boiling, add the salt and 1 tablespoon of sesame oil. The oil helps prevent the dough from becoming sticky.
- d.Reduce the heat to the lowest setting. Gradually add the rice flour while stirring continuously and vigorously with a sturdy wooden spoon or spatula to prevent any lumps from forming.
- e.Continue mixing for 2-3 minutes until the flour has absorbed all the water and comes together as a single, thick mass.
- f.Turn off the heat, cover the pan with a lid, and let the dough rest for 5-7 minutes. This allows the flour to cook through in the residual steam, resulting in a softer texture.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.While the dough is resting, heat the remaining 1 tablespoon of sesame oil in a small pan (tadka pan) over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely.
- d.Add the urad dal and chana dal. Sauté for 1-2 minutes, stirring frequently, until they turn a light golden brown. Be careful not to burn them.
- e.Add the finely chopped green chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
- 3
Step 3
- a.Combine and Knead the Dough
- b.Transfer the warm, rested rice flour dough to a large bowl or a wide plate (parat).
- c.Add the prepared tempering and the freshly grated coconut to the dough.
- d.The dough will be hot. Initially, use a spatula to mix everything together. Once it's cool enough to handle, dip your hands in cool water and knead the dough for 3-5 minutes.
- e.Knead well until all the ingredients are evenly distributed and the dough is smooth and pliable without any cracks.
- 4
Step 4
- a.Shape and Steam the Kozhukattai
- b.Grease your palms with a few drops of oil to prevent the dough from sticking.
- c.Take a small, lemon-sized portion of the dough. Roll it into a ball and then gently press it in your fist to create an oblong shape with finger impressions (this is the traditional 'pidi' shape).
- d.Arrange the shaped dumplings on a greased idli plate or a steamer tray, leaving a little space between them to allow for even steaming.
- e.Place the tray in a steamer with boiling water at the bottom. Cover and steam on medium heat for 10-12 minutes.
- f.The kozhukattai are cooked when they appear shiny and are firm and non-sticky to the touch.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat and let the steamer sit, covered, for 5 minutes. This prevents the kozhukattai from becoming dry.
- c.Carefully remove the tray from the steamer. Let them cool for a minute before handling.
- d.Serve the Uppu Kozhukattai warm with coconut chutney, tomato chutney, or sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest kozhukattai, use fine, store-bought rice flour, often labeled as 'idiyappam flour'.
- 2Kneading the dough while it is still warm is crucial for a smooth, crack-free texture.
- 3The flour-to-water ratio can vary slightly. If your dough feels too dry, sprinkle a little hot water while kneading. If it's too sticky, add a teaspoon of rice flour.
- 4Do not over-steam the dumplings, as they can become hard and chewy. Check for doneness after 10 minutes.
- 5For a richer flavor, you can use coconut oil for the tempering instead of sesame oil.
Adapt it for your goals.
Vegetable Kozhukattai
Add 1/4 cup of finely grated vegetables like carrots or finely chopped beans to the dough along with the tempering for added nutrition and color.
Millet KozhukattaiMillet Kozhukattai
Replace half of the rice flour with ragi (finger millet) or jowar (sorghum) flour for a healthier, fiber-rich version. You may need to adjust the water quantity.
Spicy Masala KozhukattaiSpicy Masala Kozhukattai
Add 1/2 teaspoon of sambar powder or red chili powder to the tempering for a spicier kick.
Why this is on our healthy list.
Gluten-Free Energy Source
Made entirely from rice flour, this dish is an excellent option for those with gluten intolerance or celiac disease. The carbohydrates provide a steady source of energy, making it a great breakfast or snack.
Easy to Digest
The steaming method of cooking makes these dumplings light and easy on the digestive system. The addition of asafoetida (hing) is a traditional practice to further aid digestion and prevent bloating.
Source of Healthy Fats
This recipe uses fresh coconut and sesame oil, both of which provide healthy fats. Coconut contains medium-chain triglycerides (MCTs), while sesame oil is rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Frequently asked questions
Yes, it is a relatively healthy dish. It is steamed, not fried, making it low in fat. It's also gluten-free and easy to digest. The inclusion of lentils adds a small amount of protein.