Uppu Urundai Recipe || Kaara Kozhukattai

Uppu Urundai Recipe || Kaara Kozhukattai
Dairy FreeVegetarian

Uppu Urundai are small tempered rice dumplings made with rice, salt, a little ghee, mustard seeds, dry red chilli, coconut and curry leaves. A basic tempering of these ingredients is done and added to the rice flour[Wet Rice flour]. The flour is made into small dumpling balls and then steamed. A very famous breakfast or snack dish, you can make your wet rice flour two ways.

  1. Soak the rice for 3-4 hours, grind into thick smooth dough.
  2. Use the dry rice flour, add water and form a stiff smooth dough.
Uppu Urundai || Kaara Kozhukattai – Parveenskitchen.com

To this add the basic tempering – Heat ghee, add mustard seeds, curry leaves, lentils[Split chickpeas and black lentils], grated coconut. Add the tempered ingredients to the rice flour, add salt and mix well.

All you have to do then is to make them into balls[Urundai in Tamil] and steam them for 10-12 minutes. So So simple, a healthy gluten free snack or breakfast dish. We usually serve them with sugar. Sometimes coconut chutney.

Check out the recipe below –

Uppu Urundai || Kaara Kozhukattai - Parveenskitchen.com

Uppu Urundai || Kaara Kozhukattai Recipe

Parveen’s Kitchen
Uppu Urundai – A South Indian breakfast dish, sometimes snack made with wet rice flour and a simple tempering of Indian pantry and then steamed, these dumplings are healthy and gluten-free.
Prep Time 10 mins
Cook Time 15 mins
Soaking Time 3 hrs
Total Time 3 hrs 25 mins
Course Appetizer, Breakfast, brunch, Main Course
Cuisine Indian, South Indian
Servings 15 Dumplings
Calories 188 kcal


  • 2 Cups Soaked Rice OR Rice Flour I use Idly Kar Rice. About 220 Grams, soaked for 3 hours and processed until smooth, thick like a stiff smooth dough.
  • 3/4 Cup Water If using rice flour
  • 1.2 tsp Salt Adjust as needed

To Temper the urundai maavu/Rice Flour

  • 2 tsp Ghee Clarified butter. Use oil if you like
  • 1/2 tsp Mustard Seeds
  • 1-2 Sprigs Curry leaves
  • 2 Dried Red Chilli Cut into chunky pieces. Add more if you like more spice.
  • 1 tsp Split chickpeas/ Channa Dal
  • 1 tsp Black lentils/Urad Dal
  • 1/2 Cup Grated Coconut Or desiccated coconut


Get the Rice Flour

  • If using soak and grind method, soak the rice for at least 3 hours and grind into a dough that is stiff, smooth. If watery, cover in a dry cotton cloth and press out excess water.
  • If using dry rice flour, just put the flour in a bowl, add the salt and water to make a stiff dough.

Temper the rice flour

  • In a frying pan heat the ghee and add the mustard seeds. Let them splutter.
  • Add the curry leaves and the red chilli pieces. Simmer and cook for 15 seconds.
  • Add the lentils, coconut and cook until they are golden brown. Stir as needed. Do not burn the coconut.

Make the dumplings

  • Dump the tempered ingredients with the ghee and all into the rice dough.
  • Add salt as needed and mix well.
  • Make the dough into small balls – a little bigger than bite size.
  • Steam them in an idly pot, or steamer or instant pot for 10 -12 minutes.
  • Serve hot with chutney or just sugar.
    Uppu Urundai || Kaara Kozhukattai - Parveenskitchen.com


  1. Use dry rice flour or wet rice flour as per your convenience.
  2. Use oil in place of ghee if you like.
  3. Add chopped ginger if you in the recipe.
Keyword dumplings, gluten free snack, healthy, Indian recipe, indian snacks, kaara kozhukattai, Rice Dumplins, snacks, tamil cooking, uppu urundai
Uppu Urundai || Kaara Kozhukattai – Parveenskitchen.com

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