Uppu Kozhukattai is one of the simple and traditional snacks made by steaming rice flour dough in different shapes. Uppu Kozhukattai Recipe is one of the simplest and fastest recipes for a snack that is relished wholesome or with chutney. It is one kozhukattai that can be made on all days and not specifically for festivals.
It is easy to make with very simple ingredients. No special ingredients or long cooking involved. You can serve it warm with grated coconut or eat plain. It is wholesome, light and perfect for any time of day. Making them fresh and steaming gives a nice aroma.
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About Uppu Kozhukattai
Uppu Kozhukattai is made using just rice flour, salt and water. These simple three ingredients come together to make this soft dumpling. Rice flour gives base and texture.
The texture is soft but slightly firm after steaming, which makes it nice to bite and has a mild taste as it is made with just rice flour and salt and water. Ghee or oil added inside gives a slight richness and flavor to it. It is light to eat and feels simple. You can shape them any way you like. Small circles, ovals, flowers - whatever you want to make.
You can add different things to make it more interesting. Some people add grated coconut while shaping for flavour. You can serve with chutney or coconut or eat plain. The beauty of this dish is simplicity and it is great for kids as snack as it is easy to digest.
Actually in our native they used to make this kozhukattai without salt named as 'sevva sami kozhukattai' as that particular nombu is given on a tuesday (sevvai in tamil) and this is always done in the absence of men in the house.
In our native they used to sleep around 8 pm and all ladies would gather to make this kozhukattai, perform the pooja later and sleeping at 10 or 11 was considered almost midnight to them haha. We cousins used to sit and shape kozhukattais, there is a story behind this pooja and most characters and objects in it were shaped as kozhukattais.
We won't get it perfect so the small small ones were usually given to us, and the main lamp(vilakku) will be made by elders.
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Uppu Kozhukattai Ingredients
- Rice flour - I used homemade rice flour to make this kozhukattai but you can also use store bought idiyappam flour.
- Salt - Salt is added for flavour to the dumpling. Just a pinch of salt makes it taste good.
- Water - I added water to bring ingredients together as smooth dough. The amount depend on how dry the flour is.
How to make Uppu Kozhukattai Step by Step
1.To a mixing bowl add rice flour (idiyappam flour) add salt to it. Mix well.
2.Add water little by little to form a smooth dough. The dough should not be too tight or too loose then the kozhukattais would turn out hard.It should be smooth without cracks.
3.Pinch a little dough and shape them as you like. I just made small circles and made dents as shown but make sure to shape them small not too big else inside will not get cooked easily. Repeat to finish the dough.Boil water in a pan.
4.Carefully add the shaped kozhukattai dough may be few at a time, do not push everything together.Take few add and repeat. Do not touch for 2 minutes.then gently mix with ladle, just check if it has stuck to the bottom slightly slide it so that it floats.
5.Cook for 8-10 minutes in low medium flame.The water may turn white but don't worry the kozhukattais would be perfect. Mix in between so that it doesn't stick to the bottom. The kozhukattais would be soft and will look slightly coarse then its perfectly cooked.Strain and remove the kozhukattais and transfer to a plate.
You can serve it warm with grated coconut or coconut bits
Expert Tips
- Dough consistency - I make dough smooth but not too tight or too loose. It should be like soft play dough without any cracks. If too hard, kozhukattai turn hard. If too loose, they can't be shaped.
- Shaping - I pinch small amount of dough and shape into small pieces. Small shapes cook through easily and tastes soft. Big shapes don't cook inside properly.
- Boiling water - I make sure water boils well before adding kozhukattai. Hot water helps the dough cook evenly from outside.
- Adding slowly - I add few kozhukattai at a time, not all together. Crowding the pan makes them stick to each other and cook unevenly.
- Floating test - I wait 2 minutes before stirring so bottom set. Then gently slide the ladle so they start floating. Floating means they are cooked properly.
- Cooking time - I cook on low medium flame for 8-10 minutes. This gives enough time for inside to cook without outside getting hard.
Serving and Storage
Serve this warm or at room temperature, its best to consume fresh as it may become hard after some time. Store leftover in fridge and steam again before serving. You can shape it as small balls for snack or make different shapes for kids.
FAQS
1. Can I make the shapes bigger?
You can but they won't cook through inside. Small shapes cook evenly and taste soft. Make them thumb size or smaller for best result.
2. Can I make this as a snack?
Yes this recipe you can make small balls and serve as snack.
3. Can I add flavour to the kozhukattai?
You can add grated coconut while shaping. You can also add little oil and curry leaves to dough.
4. Why does the water turn white?
The water turn white because flour particles come off during cooking.
5. Can I make sweet version?
Yes you can add jaggery and coconut for sweet version. It gives different taste.
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Uppu Kozhukattai Recipe
Ingredients
- ½ cup rice flour / idiyappam flour
- salt to taste
- water as needed
Instructions
- To a mixing bowl add rice flour(idiyappam flour) add salt to it.Mix well.
- Add water little by little to form a smooth dough. The dough should not be too tight or too loose then the kozhukattais would turn out hard. It should be smooth without cracks.
- Pinch a little dough and shape them as you like. I just made small circles and made dents as shown but make sure to shape them small not too big else inside will not get cooked easily. Repeat to finish the dough.
- Boil water in a pan.
- Carefully add the shaped kozhukattai dough may be few at a time, do not push everything together. Take few, add and repeat. Do not touch for 2 mins.
- Then gently mix with ladle, just check if it has stuck to the bottom slightly slide it so that it floats.
- Cook for 8-10 mins in low medium flame.
- The water may turn white but don't worry the kozhukattais would be perfect. Mix in between so that it doesn't stick to the bottom.
- The kozhukattais would be soft and will look slightly coarse then its perfectly cooked. Strain and remove the kozhukattais and transfer to a plate.
- You can serve Uppu Kozhukattai warm with grated coconut or coconut bits.
Notes
- Dough consistency - I make dough smooth but not too tight or too loose. It should be like soft play dough without any cracks. If too hard, kozhukattai turn hard. If too loose, they can't be shaped.
- Shaping - I pinch small amount of dough and shape into small pieces. Small shapes cook through easily and tastes soft. Big shapes don't cook inside properly.
- Boiling water - I make sure water boils well before adding kozhukattai. Hot water helps the dough cook evenly from outside.
- Adding slowly - I add few kozhukattai at a time, not all together. Crowding the pan makes them stick to each other and cook unevenly.
- Floating test - I wait 2 minutes before stirring so bottom set. Then gently slide the ladle so they start floating. Floating means they are cooked properly.
- Cooking time - I cook on low medium flame for 8-10 minutes. This gives enough time for inside to cook without outside getting hard.
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