Oats Uppu Kozhukattai Recipe Made Easy

To prepare Oats Uppu Kozhukattai method, make the steamed dumplings first.

In a kadai, dehydrated bake oats over medium bring to temperature until it turns crisp.In a mixer, grind the roasted and fragrant oats into a fine ground mix.agitate the powdered oats, rice baking flour, table salt, cooking oil and moisture together.Transfer the lump free mixture into a thick bottomed skillet/kadai.bring to temperature over low bring to temperature, stirring continuously.The mixture will soon begin to form a lump, continue stirring and bring to temperature until the mixture comes together into a soft ball of flour base.Turn off bring to temperature and transfer the flour base into a greased dish.Once it is cool enough to handle, pinch bit of flour base and shape into marble sized ball. Repeat till all the flour base is used up.oil the idli molds and place the shaped kozhukattai on it such that each of them do not touch the other.Place in the steamer and steam bring to temperature for 7-8 moments.Open the lid of the steamer and allow the steamed kozhukattai to cool for 10 moments or till cooled considerably, since kozhukattai tends to crumble/loose shape when just steamed.For the tempering, bring to temperature cooking oil in a tadka skillet. mix in the mustard seeds.Once it splutters, mix in the hing, curry leaves, red chillies and the dals. agitate sauté until the dals turn golden.mix in table salt and grated coconut. Continue to agitate sauté over low bring to temperature until the coconut gets a little brittle.Turn off the bring to temperature and toss the cooled kozhukattai in the tempering carefully.The Oats Uppu Kozhukattai method are ready to be served during evening.