To begin making the Upma Kozhukattai Recipe, 

Heat oil in a pressure cooker; add the mustard seeds, urad dal and allow them to crackle. Allow the urad dal to get roasted and lightly browned.

Stir in the curry leaves, ginger, green chillies, asafoetida and the soaked idli rava. Stir fry for about 3-4 minutes until lightly roasted.

Stir in the coconut and about 4 cups of water and salt to taste.

Stir the mixture well, cover the pressure cooker and allow it cook for 3 to 4 whistles and turn off the heat. After 3 to 4 whistles, allow the pressure to release naturally.

Once done, open the cooker, give it a stir and allow it to cool just a bit.

Prepare a steamer filled with water and with steamer plates or idli plates greased with a little oil. 

Grease your palms with gingelly oil. Divide the cooled rice upma mixture into 20 portions forming oval shaped dumplings called Kozhukattai.

While making the Kozhukattai, keep a small bowl by the side with a little oil. Rub our hands with a little oil before you make each Kozhukattai, this will prevent it from sticking to the palm of your hands.

Arrange the dumplings in the steamer plates and place into the steamer. Steam for about 10 minutes on high heat. Turn off heat, remove the Upma Kozhukattai from the steamer and allow it to rest for a few minutes before you can serve them.

Serve the Upma Kozhukattai for a wholesome breakfast along with Puli Inji. You can even pack the Upma Kozhukattai into a lunch box and it will taste absolutely fine.