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The ingredients needed to cook Ammini Kozhukattai:
- Provide For Dough
- Use 1 cup Rice flour
- Get 1.5 cups Water
- Get 1 tsp Oil
- Use 1 tsp Salt
- Get tempering
- Use As needed Oil
- Get 1/2 tsp Curry leaves
- Take 1 tsp Mustard seeds
- Take 1 tsp Cumin seeds
- Take 3-4 Dried chillies
- Prepare 3 tbsp Sambhar powder
- Use 1 tbsp Tamarind paste
- Prepare 1 tsp Jaggery
- Use To taste Salt
Instructions to make Ammini Kozhukattai:
- Roast the rice flour till the raw smell disappears
- Boil the water & add the oil & the salt.Then add the roasted rice flour
- Using a whisk, whisk it till smooth
- Cover and let it rest for 10 mins
- Make small round balls.The ssf dough will still be hot but we need to make these balls when the dough is still hot.
- When the dough starts to stick to your palms,it's time to wash your hands and start again.You can apply little oil on your palms
- Place them on a sieve
- Boil water and place the sieve over it and steam the balls for 15 mins.You can steam them in a Idli steamer too.
- TEMPERING -heat oil add the cumin seeds,mustard seeds,curry leaves,dried chillies md fry.Then add the sambar powder
- Stir and add the rice balls.Add the tamarind paste and the jaggery.Add little water and let it boil for 5 to 7 mins.
- Serve hot.Since I have used sambar powder here,these do not need any chutney and they taste superb as it is.
Ammini Kozhukattai or Mani Kozhukattai is a traditional South Indian dish that is usually prepared during Ganesh Chaturthi festival. There are a few versions of making this traditional naivedyam and. Mani kozhakattai or ammani kozhukattai or mini kozhukattai, other wise called undrallu guggillu, in telugu , is I have already posted the recipe of the Ammini kozhukattai with idli milagai podi. Ammini Kozhukattai Spicy - The teeny tiny spicy rice dumplings make a quick snack or a light meal. Kozhukkattai (Tamil: கொழுகட்டை) or Kozhukatta (Malayalam: കൊഴുക്കട്ട) is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti.
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