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AMMINI KOZHUKATTAI RECIPE

AMMINI KOZHUKATTAI RECIPE

RECIPE COURTESY – USHA RAMACHANDRAN

Ammini Kozhukattai, also known as mani kozhukattai which looks like small white pearls are made with the outer covering used for the usual kozhukattai or modaks , basically cooked rice flour. Ammini Kozhukattai are ideally rice flour dumplings that are steamed, cooked and later tossed in a tempering for additional flavors. Very little oil is used in its preparation, hence it makes for a healthy and light snack or breakfast .

There are many variations in this ammini kozhukattai, 

Here in this recipe , we have given a twist instead of tossing the balls in tempering , we have added the tempering of mustard seeds +  green chillies + curry leaves etc dals in the dough and steamed it . Reason is when you temper it later the tempering doesn’t stick to the balls .

It is super easy recipe to make and can be done in a jiffy and tastes delicious.

You can add crushed pepper / jeera /moong dal etc of your choice in the  tempering.

We can also toss in Idli milagai podi or any masalas.

We can add any veg puree in the dough to give colour to it .

INGREDIENTS

  • Rice flour – 1 cup
  • Water – 1 ¼ cup + 2 tbsp [ depends on quality of flour ]
  • Salt to taste
  • Asafoetida – ¼ tsp
  • Oil / ghee – 1 tsp
  • Ghee – 1 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves finely sliced – 1 sprig
  • Green chilli – 1 finely chopped
  • Grated coconut – ¼ cup

METHOD

  1. In a heavy bottomed vessel pan, boil water + salt + 1 tsp oil / ghee.
  2. Once it starts boiling add flour to it.
  3. Briskly stir and keep mixing until it forms a lumpy dough.
  4. Off the flame, cover and keep aside for 5 mins.
  5. Transfer to a big plate and spread it
  6. Let it cool down a bit. Once you are able to handle the heat, grease your hands and knead it into soft  dough.
  7. Simultaneously heat a small pan with 1 tbsp ghee .Crackle mustard seeds .
  8. Add green chilli + curry leaves + asafoetida  and give a mix .
  9. Add this tempering + grated coconut  to the dough and mix well.
  10. Start making tiny marble size smooth balls. Make sure the balls have no cracks.
  11. Keep the dough covered while using and knead with wet hands now and then to prevent drying.
  1. Grease idli plates with oil and arrange the ammini kozhukkattai on it.
  2. Steam for 8 to 10 minutes or until the balls are done or  until the kozhukattais look shiny. NOTE – The dough is already cooked , so no need to over steam it . Steam it only till done,  else the kozhukattais will turn hard and chewy .
  3. Once done remove and serve .
  4. We can serve it plain or with any curry .
  5. Instead of steaming the balls we can add to any gravy and cook like dal dhokla .

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