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Upma Kozhakattai 
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I received this as a forwarded e-mail from "venkat ramani" <palakkadiyer@yahoo.com>
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It is my favourite, especially when prepared by my mother. I reproduce verbatim text and pictures and pay my respects to the originator.
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 Upma Kozhakattai, Steamed rice dumplings.
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This is a twice steamed dish, so it is very healthy. There is not much oil involved in the making, and the addition of fresh coconut is entirely up to you. You can omit if you wish.
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Introduction.
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"Upma Kozhakattai" does require a fair amount of prep work. The rice has to be processed i.e. "broken" to make a coarse rava. I have never really tried to make it with the readymade rava available in the indian stores, but that might be a good option.
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Ingredients:
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 2 cups long grain rice
1/4 cup shredded coconut (fresh or frozen)
4-5 salt cured, dried chillies (with yogurt)[More Milagai]
1 green chilli
1 tsp mustard seeds
1/2 tsp asafoetida
1 tsp oil
a few curry
Washed rice, spread on a towel to dry.
1/4 cup shredded coconut (fresh or frozen)
4-5 salt cured, dried chillies (with yogurt)[More Milagai]
1 green chilli
1 tsp mustard seeds
1/2 tsp asafoetida
1 tsp oil
a few curry
Washed rice, spread on a towel to dry.
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Cup of washed, dried rice blended to make a coarse "rava".
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Method:
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1. Wash the rice well in several changes of water until the water runs clear.
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2.  Spread it out to dry on a clean towel or dish cloth for a few hours or even overnight.
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3.  Coarsely powder the rice in a blender or food processor. Work in batches till the rice resembles bread crumbs.
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4.  Heat 1 tsp oil in a pan. When it is hot, add the asafoetida and mustard seeds.
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5. When the mustard seeds pop, add the dried salt-cured chillies.
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6.  They turn a dark golden brown, add the green chillies and curry leaves.
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7.  Add 5 cups of water (ratio of rice to water is 2:2.5)
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8.  When the water comes to a boil, add the salt and shredded coconut.
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9.  Add the rice rava and stir well to mix.
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10.  Cover and steam like for "upma" till the rice is cooked.
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11. It may still taste a bit raw at this point, but will be fine when it is steamed again.
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12. When the mixture is cool, form into small balls.
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12. When the mixture is cool, form into small balls.
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13. Put the balls in a greased idli plate or in a chinese style steamer or even the steamer of a rice cooker and steam for 10 minutes.
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14. Balls will subtly change in color and texture and get a glossy shine. That indicates that they are well cooked.
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15. Serve hot with a dab of ghee on top. Serve with chutney, dosa chutney podi, or sambhar.
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Rice upma, before forming the dumplings.
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Kozhakattai, ready for steaming.
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Here's another picture of these yummy dumplings. My favorite way to serve them is with "Mor Kozhambu" or buttermilk sambhar. Yummm....
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Upma Kozhakattai.
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Happy Breakfast. Anantha Kodi Namaskarms PS Venkat Ramani. Not for nothing it is said Brahmana Bojana Priya. Yan Petra Inbam Ivvaiyyagam Peravendum Yenbathe Yen Ava.Â
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Regards.
Rajaputhran.
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Repost from the Sulekha Groups.
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