Arisi Upma Kozhakattai

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 2 cups - long grain rice
  • 1 cup - shredded coconut, fresh or frozen
  • 4-5 - salted, red chillies
  • 2 - green chilli
  • 1 tsp - mustard seeds
  • 1/2 tsp - asafoetida
  • 1 tsp - oil
  • A few - curry leaves
  • 3.5 cups - water

How to Make Arisi Upma Kozhakattai

  • Wash the rice well in several changes of water until the water runs clear.
  • Spread it out to dry on a clean towel or dish cloth for a few hours or even overnight.
  • Coarsely powder the rice in a blender or food processor. Work in batches till the rice resembles bread crumbs.
  • Heat 1 tsp oil in a pan. When it is hot, add the asafoetida and mustard seeds.
  • When the mustard seeds pop, add the dried salt-cured chillies.
  • When they turn a dark golden brown, add the green chillies and curry leaves.
  • Add 5 cups of water (ratio of rice to water is 2:2.5)
  • When the water comes to a boil, add the salt and shredded coconut.
  • Add the rice rava and stir well to mix.
  • Cover and steam like for "upma" till the rice is cooked.
  • It may still taste a bit raw at this point, but will be fine when it is steamed again.
  • When the mixture is cool, form into small balls.
  • Put the balls in a greased idli plate or even the steamer of a rice cooker and steam for 10 minutes.
  • Balls will subtly change in colour and texture and get a glossy shine. That indicates that they are well cooked.
  • Serve hot with kothsu, chutney, dosa chutney podi, or sambar.
  • Recipe courtesy: Jaisruchi