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Freshly steamed South Indian Uppu Urundai rice dumplings tempered with chana dal, mustard, and coconut on a banana leaf

Authentic Uppu Urundai Recipe (Soft Steamed Rice Dumplings / Uppu Kozhukattai)

Learn how to make authentic Tamil Brahmin and Kongu style Uppu Urundai (steamed salted rice dumplings). Made with soaked idli rice or raw rice, seasoned with mustard, chana dal, green chilies, ginger, and fresh grated coconut. 100% vegan, oil-free steaming, and melt-in-mouth soft!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings (approx. 20-22 dumplings)
Course: Breakfast, Snack, Tea-Time Snack, Traditional Tiffin
Cuisine: Chettinad, Kongu Nadu, South Indian, Tamil Nadu
Calories: 168
Ingredients Method

Ingredients
  

Rice Base
  • 1 cup idli rice or raw rice (pacharisi) soaked in water for 2 hours and drained
  • 1 ½ to 1 ¾ cups water for grinding into a coarse rava-like batter
  • ¾ teaspoon sea salt or rock salt adjust to taste
Tempering & Aromatics (Thaalippu)
  • 1 tablespoon sesame oil (nallennai) or coconut oil for authentic fragrance
  • 1 teaspoon mustard seeds (kadugu) black mustard
  • 1 tablespoon chana dal (bengal gram) adds an irresistible nutty crunch
  • 1 teaspoon urad dal (split white gram) for texture
  • 2 medium green chilies finely minced
  • 1 piece fresh ginger (1 inch) finely grated or minced
  • 2 sprigs fresh curry leaves (karuveppilai) finely torn or chopped
  • ¼ teaspoon asafoetida (hing / perungayam) use gluten-free if strictly GF
  • ⅓ cup freshly grated coconut (thengai thuruval) sweet and juicy

Method
 

Soaking & Grinding Rice
  1. Rinse 1 cup idli rice or raw rice thoroughly under running water until clear. Soak in fresh water for 2 hours.
  2. Drain the water completely. Transfer soaked rice to a blender jar with ¾ tsp salt and 1 ½ cups water. Pulse into a slightly grainy, coarse rava-like batter (not ultra-smooth like dosa batter, but fine semolina texture).
Tempering & Cooking the Dough
  1. Heat 1 tbsp sesame oil or coconut oil in a wide heavy-bottomed kadai or non-stick pan over medium heat. Add mustard seeds and let them crackle vigorously.
  2. Add chana dal and urad dal. Saute on low-medium flame until both lentils turn golden brown and nutty aromatic.
  3. Toss in minced green chilies, grated ginger, fresh curry leaves, and asafoetida. Saute for 30 seconds until fragrant.
  4. Pour the ground rice batter into the pan while stirring continuously to prevent lumps. Lower heat to medium-low. Keep stirring gently; the batter will absorb the liquid and thicken rapidly within 3 to 5 minutes into a glossy, non-sticky mass that pulls cleanly away from the sides of the pan.
  5. Fold in the freshly grated coconut, mix well, and switch off the flame. Cover the pan with a lid and let the dough rest for 5 minutes until it is comfortable to handle.
Shaping & Steaming to Perfection
  1. Grease your palms lightly with sesame oil. Pinch small lemon-sized portions of the warm dough and roll gently between your palms into smooth round balls (approx. 20-22 balls). Do not press too hard.
  2. Grease an idli steamer plate or steamer basket with a drop of oil. Arrange the balls with a tiny gap between each so steam circulates freely.
  3. Bring water to a rapid boil in your steamer pot or idli cooker. Place the plate inside, cover tightly with the lid, and steam on high flame for 10 to 12 minutes.
  4. Turn off heat. Let the steamer sit closed for 2 minutes before opening. The Uppu Urundai will look glossy, firm to the touch, and non-sticky. Serve steaming hot with spicy coconut chutney or tomato kara chutney!