Oats Upma kozhakattai

Upma kozhakkatai is a very traditional south Indian item. It's made with coarsely ground raw rice, cumin and toordal which are seasones and steamed. I seen only brahmins making this type, but I may be wrong too!

 

Instead if using rice I used oats and I was very pleased that I did. It tasted pretty good with chutney, lemon pickle, as breakfast.

 

Get ready:

 

• 1 cup oats (I used quick cooking oats)
• 2 tbsp. toor dal
• 1 1/2 tsp. cumin seeds/jeera
• 1 tbsp. channa dal
• 1 green chilli chopped
• 1/2 red chilli torn into 2 pieces
• 2 tbsp. grated coconut
• salt to taste
• A few curry leaves
• A pinch of asafetida
• 3/4 cup water
• 1 tbsp. olive oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal

 

Go!

 

• In a pan, dry roast the oats till they are slightly pink.
• Soak the channa dal with water to cover it for 15-20 minutes and drain the water, set aside.
• In a blender, grind the cumin seeds and toor dal coarsely.
• Add the roasted oats  to the cumin, toor dal and whiz for a few seconds till the oats are coarse like a rawa.
• In a pan, add oil and do the tadka with mustard seeds, urad dal, red and green chilli, curry leaves and hing.
• Add 2/3 th cup of water, 2 tbsp coconut, soaked channa dal salt to taste and let it come to a boil.
• reduce heat, add the oats, mixture and mix without any lumps.
• Cook, stirring continously till the mix leaves the sides in about 3- 5 mins.
• Turn the heat off and let it cool for 5- 10 mins.
• Make them in to lttile/ medium sized dumplings, by shaping them in your palm and fingers. use a little water to coat your hands and that will help.
• In a greased idli stand, steam these kozhakkatai's for 15 mins.

Serve hot with chutney, pickle, sambhar. I like mine with jaggery and a drop of ghee!