-
1
1.Heat 1 tsp oil in preferably a large non-stick wok.
-
2
Splutter the mustard seeds.
-
3
Add the udad dal and fry till golden brown, and then saute the dried red chillies and asafoetida for a few seconds.
-
4
2.To this, add 4 1/2 cups of water.
-
5
In the water, put in the coconut, jaggery and salt.
-
6
Bring it to a rolling boil.
-
7
3.
-
8
Keep the flame on sim, and add the idli rava little by little with oonstant stirring to avoid any lump formation.
-
9
Stir the rava for 5-6 minutes like how you would make an upma.
-
10
All the water must get absorbed and the resulting mass shouldn't stick to your fingers.
-
11
4.
-
12
Remove the 'upma' onto a big dish / thali and cool off for 5-10 minutes.
-
13
Once cooled, take a big handful of upma and shape it into ovals / spheres.
-
14
You will get roughly 14-15 such kozhakattais from 1 1/2 cups of flour.
-
15
Arrange this in a steamer and steam them for 10 minutes or until a tester comes out clean.
-
16
5.
-
17
Serve hot with lentil-coconut-tamarind chutney and a nice cuppa 'extra strong' filter coffee.
-
18
Don't forget to play some old Tamil songs in the background togive that finishing touch to the atmosphere.
-
19
You would find this recipe in any of the Udipi hotels, so the only way to experience this bliss of a breakfast is to make it yourself.
-
20
For the Thuvaiyal:.
-
21
1.Heat some oil in a pan.
-
22
Splutter some mustard seeds, add 2 T of bengal gram lentils (chana dal), 2 T of udad dad (split black gram lentils), 4 dried red chillies.
-
23
Saute till the dals are golden brown.
-
24
Add a pinch of asafoetida.
-
25
Remove from flame and cool.
-
26
2.In a chutney grinder, place 1 cup grated coconut, 1 tsp softened tamarind, 1 tsp of jaggery, the sauted mix, salt to taste.
-
27
Grind till the mixture is fine.
-
28
3.You can do a tempering with mustard seeds and curry leaves to this chutney after you remove it into a bowl.
-
29
This chutney goes very well with most other South Indian tiffins like Idli , Dosai and Adai.
