Delicious ammini Kozhukattai a savory steamed seasoned rice balls goes well as excellent snack or breakfast dishes.You can add various spices mix too.
This September 17th was our 11th year wedding anniversary and also the Hindu festival Vinayaka chathurthi. So we made our celebration simple. I made this Ammini kozhukkattai for the festival along with sweet kozhukattai as offering. My mom used to do pooja only in evening. So I followed her tradition. For our anniversary we did a takeout dinner from Olive Garden, that is our anniversary restaurant. Yes we use to have dinner at that restaurant every anniversary.
Coming to ammini kozhukkattai (which means small ones), we make both sweet and savory versions. The salty ones are also known as Porichukottina Kozhukkattai as they are stir fried in hot oil tempered with mustard and other seasonings. Again in the savory ones, lot of variations is there, some will add Idly milagai podi as spicy powder along with the seasonings. I have seen a TV cookery show host using ground masala paste to make this ammini kozhukattais. However my amma makes without any spice powder, so I tried her way. Only used seasoning and yes lots of coconut, as I don’t like measurements in tablespoon and teaspoon I used cup measurements. Soaked chana dal was used for the seasoning as I don’t like the dried ones as it is hard on teeth.
I used store-bought pathri podi (rice flour ground into very fine powder to make special bread), however you can any kind of rice flour and sure it should be fine. Then make a dough with rice flour using boiling water and then make it into tiny balls using 1 teaspoon of dough. That is the only tedious part. Once you have done that part steam them for about 20 minutes, then you need make seasonings and mix in with steamed rice balls enjoy it as great snack or as breakfast dish.
If you want to make it sweet add jaggery and coconut along with some cardamom to steamed rice balls. It is easy kids will love it. There is another dish made with steamed rice balls, which is called Allipidi/ Pal kozhukattai that is the next one on my list to make.
Here is ammini kozhukattai’s recipe, give it a try you will love it.
Ammini kozhukattai/ Seasoned steamed rice flour balls
- 1 cup Rice flour Idiyappam/ pathri/ or homemade rice flour
- 2 cup Water
- ½ teaspoon Salt or to taste
- 1 tablespoon +1 teaspoon Coconut oil
- ½ teaspoon Mustard seeds
- 2 teaspoon Split urad dal
- 3 tablespoon Chana dal soaked for 30 minutes
- 2 Red chilies halved
- 1 sprig Curry leaves
- ¼ cup grated coconut
- In a small bowl soak spilt chana dal for 30 minutes.
- Heat a thick bottomed pan and add 1 teaspoon of coconut oil to it. Add 2 cup of water and salt and bring it to boil.
- When water is boiled adds the rice flour and
- mixes every well. When the dough leaves the sides of the pan in a ball, remove from the stove.
- Keep covered for 10 minutes. When cool, smear a little oil in your palms and knead the dough well.
- Make small marble sized balls with 1 teaspoon of dough and steam in a steamer or idli cooker for 20 minutes. Allow to cool.
- In a Skillet or pan
- Heat the remaining oil in a pan and when the oil starts smoking, add mustard seeds, urad dal, soaked chana dal and broken red chillies.
- When the dals starts turning pink add the curry leaves. Add the steamed kozhukkattais and
- grated coconut and stir fry for 5 minutes.
- If the kozhukkattais are steamed properly, they will not break while stir frying. Remove from stove and serve warm ammini kozhukkattais
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.