Kozhakkatai you might think it's the jaggery form. This is not the same. This is one of my grand aunt's speciality. Weekend breakfast. It doesn't come out to be as awesome as her's but it reminds me of her when I prepare the same.  This is again a quick and easy one. There are two ways to prep the rice kozhakkatai. One is to wash and dry the rice. I kind of felt that is very time consuming. I soak and use without drying it off.

Anitha Raju


  1. 1 cup Raw rice -
  2. 2 cups Water -
  3. 2 - 3 in numbers chilies Red -
  4. 1 tbsp Oil -
  5. 1 tsp Mustard seeds -
  6. 1 tsp Urad broken -
  7. 1 tsp Bengal gram -


10 mins
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    Wash the raw rice in water. Dry on a paper for some time. I generally don't dry it completely. I take it as it is and add into a mixie.

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    Grind the rice till it becomes the shape and texture of Rava. Empty and keep aside.

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    In a kadai add oil, mustard seeds, broken urad, Bengal gram and curry leaves. Once the mustard burst, lower the flame and add red chillies.

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    Once they are roasted, add water and turn flame on high. Add salt to taste. Basically we are following the same procedure to make upma.

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    Once the water starts boiling add the grinder rice. Stir till they become upma. Turn off the heat and keep aside till it cools.

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    Add grated coconut and mix.

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    If you try the upma you will see that's it's semi cooked. So to get it cooked as kozhakkatai, make medium sized upma balls. And put it back into the kadai. Add 1/4th cup water and turn on the heat to medium flame and close the kadai.

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    In 5 mins the water would have dried out. And voila the kozhakkatai is ready!

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    Serve with gun power/ coconut chutney and eat while it's hot! Enjoy the weekend..

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