Upma Kozhukattai recipe

INGREDIENTS:

1. Idly rava - 1 cup
2. Split black gram - 1 teaspoon (tsp.)
3. Split bengal gram - 1 teaspoon (tsp.)
4. Asafoetida powder - a pinch
5. Dry Red chilies - 2 to 3
6. Grated coconut - 2 tablespoon (tbsp.)
7. Curry leaves - 5 to 6 count
8. Mustard seeds - 1/2 teaspoon (tsp.)
9. Oil - 2 tablespoon (tsp.)
10. Salt - to taste

PREPARATION:

1. Heat oil in a pan. Add mustard seeds. Once it splutters, add split black gram, split bengal gram and sauté well until it turns golden brown
2. Add Asafoetida powder, red sillies, curry leaves, grated coconuts and sauté for couple of minutes
3. Add 3 cups of water and required salt and bring it to boil
4. Once the water boils well, simmer the stove and add the idly rava slowly and keep mixing. At this stage, it is likely to form lumps, so you need to mix continuously
5. Once the rava is cooked nicely switch off the store.
6. Now the upma is ready. Now let this cool completely
7. For the next step, fill the idly cooker with about 1 inch of water and bring it to boil in the stove
8. Meanwhile start making small balls with the upma and place them on the idly plates and steam it for about 5 to 6 minutes
9. Remove it from the flame and serve it hot with any chutney

NOTES:

1. You can dry roast idly rava for 3 to 4 minutes in little oil to make it cook faster
2. Once you make the upma kozhukattai, you can dust them in idly podi for additional flavor