24, January 2026. By -Kaushik

Upma is a breakfast staple, but have you ever tried turning them into bite-sized snacks? These Mini Upma Balls (also known as Pidi Kozhukkattai in South India) are the perfect mess-free finger food for kids’ lunchboxes, tea-time snacks, or a healthy appetizer.
​This recipe transforms the humble semolina porridge into firm, seasoned pearls that are steamed to perfection. They are low in oil, rich in texture, and incredibly easy to make.

Ingredients (Samagri)
​To make approximately 20-25 mini upma balls, you will need:
​Semolina (Rava/Sooji): 1 cup (use fine or medium variety)
​Water: 2 cups (the 1:2 ratio ensures a soft yet firm texture)
​Grated Coconut: 3 tablespoons (adds a nutty sweetness)
​Cooking Oil: 1 tablespoon + a little for greasing
​Mustard Seeds: 1 teaspoon
​Split Chickpeas (Chana Dal): 1 teaspoon (for crunch)
​Curry Leaves: 8-10 leaves, finely chopped
​Green Chilies: 2, finely minced
​Ginger: 1/2 inch piece, grated
​Salt: To taste (approx. 3/4 teaspoon)

Step-by-Step Instructions
​Follow these 10 steps to achieve perfectly round, non-sticky upma balls every time.
​Step 1: Dry Roast the Semolina
​Place a heavy-bottomed pan over medium heat. Add the semolina and roast it for 3-4 minutes until it smells nutty and looks slightly golden. Do not brown it. Remove from the pan and set aside to cool.
​Step 2: Prepare the Tempering
​In the same pan, heat 1 tablespoon of oil. Add the mustard seeds and let them splutter. Add the chana dal and sauté until it turns a light golden brown.
​Step 3: Sauté Aromatics
​Add the minced green chilies, grated ginger, and chopped curry leaves to the oil. Sauté for 30 seconds until the raw smell of the ginger disappears.
​Step 4: Boil the Water
​Pour 2 cups of water into the pan. Add salt and the grated coconut. Bring the water to a rolling boil. Taste the water; it should be slightly salty (like seawater) to ensure the balls aren’t bland.
​Step 5: Incorporate the Rava
​Reduce the heat to its lowest setting. Slowly pour the roasted semolina into the boiling water with one hand while stirring continuously with the other. This prevents lumps from forming.
​Step 6: Cook Until Thickened
​Continue stirring until the semolina absorbs all the water and starts to leave the sides of the pan, forming a soft dough-like mass. Cover with a lid and let it steam on low heat for 2 minutes.
​Step 7: The Cooling Phase
​Turn off the heat. Transfer the mixture to a wide plate and spread it out slightly. Let it cool for 5-7 minutes. It should be warm enough to handle but not so hot that it burns your palms.
​Step 8: Shape the Mini Balls
​Grease your palms with a little oil. Take a small portion of the dough (about the size of a marble) and roll it between your palms to form a smooth, round ball. Repeat until all the dough is used.
​Step 9: Steaming for Texture
​Arrange the balls in a steamer basket or an Idli plate. Steam them over boiling water for 8-10 minutes. This “double cooking” method ensures the balls are soft on the inside and hold their shape.
​Step 10: Final Touch and Serving
​Once done, let them sit in the steamer for 2 minutes before removing. Serve these mini upma balls warm with coconut chutney, tomato zest, or a spicy sambar.

Tips for Success
​Prevent Cracking: If the dough feels too dry while shaping, sprinkle a few drops of warm water and knead it gently.
​Add Veggies: For a nutritional boost, you can add finely grated carrots or boiled peas to the water in Step 4.
​Storage: These stay fresh in an airtight container for up to 24 hours. Simply re-steam them for 2 minutes to make them soft again.
​Pro Tip: For a “crispy” version, after steaming, you can lightly toss these balls in a pan with a little ghee and podi (gunpowder) spice!

Disclaimer :

The recipes and nutritional information shared on this Blog are for informational purposes only. While I strive to provide accurate instructions, results may vary based on individual cooking skills, equipment, and ingredient quality.