MILLET UPMA KOZHUKKATTAI, KUTHIRAVALI RAVA KOZHUKKATTAI

Kuthiravali rava kozhukkattai I made today because I wanted to finish the rava which I had with me. Infact it is as tastier as the normal upma kozhukkatai we make. 

Millets are good for health hence it can be used atleast 3-4 times in a month.  Too much millets are also not good for health.

It can be served for breakfast, lunch or dinner as I prefer to eat the same along with morukootan any time.  You can serve with sambar also.

Let us look at the recipe now:

Preparation time: 30 minutes
cooking time: 45 minutes
yield: 16 medium size kozhukkattai.

Ingredients:

1 cup  kuthiravali  rava

1/4 to ½ cup tur dal

½ cup grated fresh coconut

2-3 green chilli (adjust according to your taste)

Curry leaves

Asafetida

1 tsp mustard seeds

1 tsp urid dal

¼ cup oil (reduce it if you are health conscious)

Salt as per taste

Method:

Wash and soak the tur dal for 30 minutes.

Drain the water and coarsely grind them with green chilli and keep aside.

In a big kadai, heat oil, splutter the mustard seed and urid dal.

Add the curry leaves, asafetida

Add 2 cups water in the kadai

Add salt, tur dal, coconut and allow to boil.

When it starts boiling, add the rava and mix well till it is cooked like upma. 

While mixing rava, ensure that there are no lumps forming in it.

Transfer the same to a plate and allow to cool.
when it able to handle, mix well and make small balls out of it or oblong shape and steam it for 10 minutes.

How to serve:

serve hot with morukootan, sambar, coconut  chutney etc.