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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1.Heat 1 tsp oil in preferably a large non-stick wok. Splutter the mustard seeds. Add the udad dal and fry till golden brown, and then saute the dried red chillies and asafoetida for a few seconds. | 2. 2.To this, add 4 1/2 cups of water. In the water, put in the coconut, jaggery and salt. Bring it to a rolling boil. | 3. 3. Keep the flame on sim, and add the idli rava little by little with oonstant stirring to avoid any lump formation. Stir the rava for 5-6 minutes like how you would make an upma. All the water must get absorbed and the resulting mass shouldn't stick to your fingers. | 4. 4. Remove the 'upma' onto a big dish / thali and cool off for 5-10 minutes. Once cooled, take a big handful of upma and shape it into ovals / spheres. You will get roughly 14-15 such kozhakattais from 1 1/2 cups of flour. Arrange this in a steamer and steam them for 10 minutes or until a tester comes out clean. | 5. 5. Serve hot with lentil-coconut-tamarind chutney and a nice cuppa 'extra strong' filter coffee. Don't forget to play some old Tamil songs in the background togive that finishing touch to the atmosphere. | 6. You would find this recipe in any of the Udipi hotels, so the only way to experience this bliss of a breakfast is to make it yourself. | 7. For the Thuvaiyal: | 8. 1.Heat some oil in a pan. Splutter some mustard seeds, add 2 T of bengal gram lentils (chana dal), 2 T of udad dad (split black gram lentils), 4 dried red chillies. Saute till the dals are golden brown. Add a pinch of asafoetida. Remove from flame and cool. | 9. 2.In a chutney grinder, place 1 cup grated coconut, 1 tsp softened tamarind, 1 tsp of jaggery, the sauted mix, salt to taste. Grind till the mixture is fine. | 10. 3.You can do a tempering with mustard seeds and curry leaves to this chutney after you remove it into a bowl. | 11. This chutney goes very well with most other South Indian tiffins like Idli , Dosai and Adai. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rava	1 1/2	1/2		-	-	-	-
red chilies	2 -3			-	-	-	-
coconut	2	tablespoons		35.4	1.5230000000000001	0.33299999999999996	3.3489999999999998
udad dal	1	teaspoon		-	-	-	-
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
asafoetida powder	1	pinch		-	-	-	-
jaggery	1			-	-	-	-
water		cups		-	-	-	-
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
salt	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.