Upma kozhakkattai features in my breakfast menu at least once in 10 days. I usually prepare the required rice rava the previous day. Occasionally, I prepare using the idli rava, when I get supplies from my co-sis at Bangalore. On one such occasion, I decided to prepare using idly rava. Just before the preparation, I found the quantity was not enough to serve four. I didn't have time to change the menu. I had stored both idly rava and corn meal packets in the same box. Needless to say, used the corn meal to make up for the deficient quantity. But I was happy with the result. It turned out well and very tasty too. Later I tried using only cornmeal. It was also good. Refer here for preparing the steamed rice balls.
My amma usually prepares a simple coconut-curd chutney as dip to go with the rice balls. Here is the chutney recipe -
Coconut - 1/2 cup
Green chillies - 3
Beaten curd or thick buttermilk - 1 cup
Salt
Seasoning
oil - 1 tspn
mustard seeds - 1 tspn
hing powder
Grind together coconut, green chillies and salt to a smooth paste. Take a skillet and do the seasonings. Add the seasonings to the ground paste. Pour the buttermilk to the hot skillet and stir into the mixture. Yummy dip is ready.
