Spicy Ammini Kozhukattai

Spicy Ammini Kozhukattai is simple to make and flavorful rice flour balls which is steamed and tossed in spices and coconut powder. It is a gluten-free snack usually prepare this on Ganesh Chathurthi as an offering to the god.

It is perfect for breakfast or after school snack recipe for kids and can be served with Coconut Chutney or with any of your favorite chutney!

Ammini kozhukattai is also called as mani kozhukattai or mini kozhukattai. There are different variations of ammini kozhukattai with both sweet and savory versions. I’m gonna share a simple and quick recipe where I have used Idli Milagai Podi to spice it up. You can also use freshly grounded masala or sambhar powder in this recipe.

WHAT IS KOZHUKATTAI?

Kozhukkattai or Kozhukatta is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukattai, although usually sweet, can sometimes be stuffed with a savory filling. Modak is a similar dish made in other parts of India.

In Tamil Nadu, the dish is traditionally associated with the Hindu God Ganesha and is prepared as an offering (naivedhya) on the occasion of Vinayaka Chathurthi.

HOW TO MAKE AMMINI KOZHUKATTAI?

Dry roast the rice flour for 2-3 minutes on medium heat. Meantime, heat water in the pan and let it come to a boil. Add ghee and salt to it.
Add the rice flour slowly and start stirring the mixture. The dough will start to come together very quickly.
Let the dough rest until it is warm enough to handle and then make small balls out of the dough.

Once the balls are rolled, transfer the balls to idli plates and allow to steam for 12 minutes.
Heat a pan with oil, add the mustard seeds, cumin seeds, hing, red chillies, curry leaves and fry until aromatic.
Add in the steamed rice balls and give a toss. Then add the Idli Milagai Podi and coconut powder. Toss for a minute to coat evenly.

HOW TO SERVE THIS SPICY KOZHUKATTAI?

Ammini Kozhukattai tastes good to have as such or it goes really well with coconut chutney!

It is perfect for healthy breakfast or after school snack recipe for kids and can be served with Coconut Chutney or with any of your favorite chutney!

SPICY AMMINI KOZHUKATTAI RECIPE:

INGREDIENTS:

FOR THE DOUGH

1 cup rice flour
1 1/4 cup water
1 tsp ghee
1/2 tsp salt

FOR TEMPERING

1 tbsp cooking oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of hing
2 sprigs curry leaves
2 dry red chillies
3 tbsp idli milagai podi
2 tbsp coconut powder

DIRECTIONS:

1. Dry roast the rice flour for 2-3 minutes on medium heat.
2. Meantime, heat water in the pan and let it come to a boil. Add ghee and salt to it.
3. Add the rice flour slowly and start stirring the mixture. The dough will start to come together very quickly. Make sure you try to make it without any lumps. Once the dough starts leaving the sides of the pan and forms a ball, turn off the flame and the cover the pan.
4. Let the dough rest until it is warm enough to handle. Covering the pan also lets the flour cook further and prevents it from drying out.
5. Once the dough has cooled down, make small balls out of the dough.
6. Once the balls are rolled, transfer the balls to idli plates and allow to steam for 12 minutes.
7. Heat a pan with oil, add the mustard seeds, cumin seeds, asafetida, red chillies, curry leaves and fry until aromatic.
8. Add in the steamed rice balls and give a toss. Then add the Idli Milagai Podi and coconut powder. Toss for a minute to coat evenly.
9. Ammini Kozhukattai is ready to serve as such or it goes really well with coconut chutney!

RECIPE NOTES:

1. You can use garlic chutney powder or curry leaves chutney powder or sambhar powder or freshly grounded masala(Dry roast red chillies, sesame seeds, urad dal and channa dal and make a powder out of it) in this recipe.
2. You can use freshly grated coconut instead of coconut powder.
3. Keep the dough always covered and knead every now and then with greased hands to prevent from drying.
4. You can add the leftover urad dal pooranam too.

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