September 29, 2006

Rava Vermicelli Dumplings (Upma Kozhakattai)

The last month went by quickly. My MIL and I experimented a lot in the kitchen, and I managed to get her hooked to food blogs! She would sit with me each evening and we would browse through a number of blogs. She has also been visiting ahaar to read the comments that her recipes have recieved, and was always overjoyed to see all the positive responses.

The month has gone by quickly and she is leaving for India today. We spent yesterday evening in the kitchen, adding a twist to yet another classic dish - rice dumplings, better known as kozhakattai. We decided to make them with rava and vermicelli instead, and they turned out delicious. This is my first time tasting a kozhakattai, and I can't wait to finish the extras she has left for me! Here is her last recipe for this year; she will be back next summer.

1 cup rava
2 cup vermicelli
1 cup coconut (grated)
1 tspoon mustard seeds
1/2 tspoon red chili power
1/2 tspoon urad dal
3 green chillies, finely chopped
1 small cube ginger
Curry leaves (4-5, finely chopped)
Pinch of asafoetida
2 tbspoon oil

Heat a tspoon of oil and fry the vermicelli till it turns golden brown. In the same pan, add a little oil, and roast the rava till the raw smell is gone. Set these aside.

Heat the remaining oil, and temper with mustard seeds, urad dal, curry leaves, ginger, and green chillies. To this, add five cups of water and bring to a boil. To this mixture, add red chilli powder, a pinch of asafoetida, the grated coconut, and salt and bring to a boil.

To this, first add the vermicelli and cook for 1 minute. Next, add the rava and cook for 5 minutes. Cook on low flame until it is dry. Transfer this to a plate, and let it cool.

Now make little dumplings out of this, and place on idli plates (if you don't have non-stick plates, you will need a little oil to make sure the dumplings don't stick to the plate). Steam this in a presure cooker (without applying the weight) for 3-4 minutes. Enjoy the kozhakattais with pickle, mint chutney, or just tomato ketchup!


  1. They look gorgeous Mandira...the idea of using rawa and vermicelli is great..I think the dumplings will have a wonderful texture to them because of it right?

  2. Hey Mandira..that's a wonderful recipe.have to try it.thanks a lot for sharing

  3. It sure would've been nice to have a few of these kozhakattais now! The Au Bon Pain at JFK has nothing quite as interesting or tasty :(

  4. Bon voyage to your mother in law. I have already book marked couple of your other recipes like Pumpkin curry, curd semia etc, going to include this one too. Thank you, and we will look forward to your MIL coming back next summer with yet another batch of lovely recipes.

  5. Pics are beautiful and looks delicious, Mandira!! Aw..MIL left..:( Nice one you have!! :))

  6. good luck and thanks to your m-i-l for adding to our data base. Nice combination of the textures- the smooth rava and noodles.

  7. Hi Mandira, here's another tempting recipe I must try -- thanks to you both :)

  8. Ashwini - Thanks. you are right. The vermicelli and rava make a great combination!

    Madhuli - Thanks. Do try and let me know how it turns out.

    Aswin - Airport cafes can begin to look the same, I agree...

    Thank you Archana for your kind wishes. My MIL enjoyed all the thoughtful comments on her recipes and is always thrilled by the response. I'm glad you enjoyed the recipes.

    Thanks Asha. I do enjoy the company of my MIL. We can spend many hours doing nothing :)

    Shaheen - Thanks, Rava and the vermicelli go well together. My MIL was quite intrigued by food blogging. I'm sure there is more to come :)

    Thanks Linda. Do try the dumplings. It goes well with tomato ketchup or even spicy tomato rasam.

  9. Mmmm! Spicey! Now that's my kind of dumpling.

  10. Thanks Erin. They are spicy and flavorful!


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