Uppu Kozhukattai Recipe
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.
Servings2
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.
Nutrition Facts
Uppu Kozhukattai Recipe
Amount Per Serving (125 g)
Calories 146
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Potassium 30mg1%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 0.1g0%
Protein 2g4%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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