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Main Course

Aatta (Wheat Flour) Uppuma

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

2 cup Wheat flour Aatta
2 tsp Cumin seeds (Jeerakam)
2 tsp Mustard seeds
4 tsp Coriander powder
2 tsp Red Chilly powder
1 cup Onion — chopped
1 Stem Curry leaves
Salt, to taste

Preparation

Step 1
For preparing aata uppuma, first make a dough with Aatta mixing with cumin seeds, salt and water. Set aside.
Step 2
Make medium sized balls of the dough.
Step 3
Get some water in the idly maker, apply some oil(gingelly/coconut/refined oil) in the idly plate with some cotton or brush and keep the balls in the idly plate as shown above.
Step 4
Close the idly maker and cook the balls well in steam for about 15 minutes.
Step 5
When the aatta balls are cooked well, take it out and allow to cool. Cut the aatta balls into small pieces as shown below.
Step 6
Heat the oil in a fry pan, put mustard seeds and let the mustard burst. Add chopped onion and curry leaves. cook well and allow to turn the mix into golden colour.
Step 7
Mix the coriander and chilly powder with the fried mustard, onion and curry leaves.
Step 8
Add the aatta pieces with the above items and mix it well. Serve the hot uppuma with hot coffee/tea or soup.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Aatta (Wheat Flour) Uppuma

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

2 cup Wheat flour Aatta
2 tsp Cumin seeds (Jeerakam)
2 tsp Mustard seeds
4 tsp Coriander powder
2 tsp Red Chilly powder
1 cup Onion — chopped
1 Stem Curry leaves
Salt, to taste

Preparation

Step 1
For preparing aata uppuma, first make a dough with Aatta mixing with cumin seeds, salt and water. Set aside.
Step 2
Make medium sized balls of the dough.
Step 3
Get some water in the idly maker, apply some oil(gingelly/coconut/refined oil) in the idly plate with some cotton or brush and keep the balls in the idly plate as shown above.
Step 4
Close the idly maker and cook the balls well in steam for about 15 minutes.
Step 5
When the aatta balls are cooked well, take it out and allow to cool. Cut the aatta balls into small pieces as shown below.
Step 6
Heat the oil in a fry pan, put mustard seeds and let the mustard burst. Add chopped onion and curry leaves. cook well and allow to turn the mix into golden colour.
Step 7
Mix the coriander and chilly powder with the fried mustard, onion and curry leaves.
Step 8
Add the aatta pieces with the above items and mix it well. Serve the hot uppuma with hot coffee/tea or soup.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.