Godhuma Rava Upma Kozhukattai - Wheat Rava Upma Kozhukattai

Wheat Rava Upma Kozhukattai - steamed kozhukattais made with godhuma rava. Godhuma Rava is known by different names like broken wheat rava/samba godhuma rava/dalia/lapsi. This recipe is an easy to prepare tiffin item or as an after school snack for kids. I usually make upma with wheat rava by adding onions and other veggies. But came across this idea of making kozhukattai through other food blogs. We usually make upma kozhukattai using raw rice but that involves an elaborate procedure of soaking and grinding rice to rava like consistency and adding soaked and ground channa dal. But this godhuma rava upma kozhukattai is made using a simple tempering with just the addition of coconut.

  

              

It is a a no onion no garlic dish which is also healthy as it is steamed and has the goodness of wheat rava. As it requires very minimal ingredients, it can make for a quick breakfast or dinner option. Also it tastes great even after cooling down.


Below are some more easy snack ideas from my blog:

• Ammini Kozhukattai
• Kara Paniyaram with adai batter
• Kuzhi Paniyaram with idli batter
• Bread Upma
• Aval Kozhukattai
• Instant Sweet paniyaram with wheat flour
• Vella Aval - Sweet aval with jaggery

                                                               

Godhuma Rava Upma Kozhukattai Recipe

Serves :  3 people

Ingredients

• Godhuma Rava (Wheat Rava/Dalia)  - 1 cup ( I used fine variety)
• Fresh grated/ Dessicated Coconut  -  1 tbsp
• Oil   -  1 tbsp
• Mustard  -  1 tsp
• Split Urad dal  -  1 tsp
• Channa dal  -  1 tsp
• Asafoetida(Hing)  -  1/4 tsp
• Red chilly  -  2 to 3 ( I used long variety)
• Salt  -  as required
• Water  -  3 cups

Method

• Take oil in a pan and once heated, temper with mustard, split urad dal and channa dal. Once they crackle, add hing and red chilly.
• Add water and required salt. Once water starts to boil, reduce the flame to medium and add the dalia in one hand and stirring with the other hand. 
• Add coconut and mix well and cook covered in medium flame till the water is absorbed and it becomes like a porridge. Stir in between to avoid sticking to the bottom.
• Allow this mixture to become warm and bearable to hold in hands.
• Make kozhukattais out of this and arrange them in a steamer/idli plates. Use water/oil while shaping if the mixture sticks to your hands.
• Steam for 8 to 10 minutes or until done.
• Serve hot with chutney or sambar or a simple pickle. Tastes great as it is too.

                               

                 

Notes

• I used fine variety dalia and hence used 3 cups of water for 1 cup of dalia. Adjust water quantity according to the type and quality of dalia.
• You can add curry leaves in the tempering part, if you prefer
• You can do the entire process in a cooker - first by preparing the upma and then steam in the same cooker. 

Try this easy to make dish for breakfast or dinner or as a quick evening snack.