Soft and chewy steamed rice balls with a tadka and grated coconut. An easy and yummy snack item also made during Ganesh Chathurthi. This dish is also made on the occasion when small children start crawling and crosses the doorstep (vashal padi). Kids of this age would be teething and Ammini Kozhukkattais are a safe option to bite into, any day much better than plastic teethers.
Rice flour: 1 cup
Water: 2 cups
Salt as needed
Sesame oil: 1 tsp
Coconut oil: 1 tbsp
Mustard: 1 tsp
Urad dal: 1tsp
Chana dal: 1tsp
Curd chili/Red chilies: 1 or 2
Curry leaves: few
Asafetida/hing powder: ¼ tsp
Grated coconut: 1 tbsp (optional)
Milaga podi/Gun powder/Chutney powder (optional) – 2 tbsp
Salt to taste
Preparation Time: 25 mins
Cooking Time: 25 mins
Makes 2 cups of ammini kozhukkattai
Heat a teaspoon of sesame oil in a wide pan. Add one cup of water and salt and bring to boil. Mix the rice flour with a cup of water and add to the boiling water. Keep stirring continuously.
When you can the dough leaves the sides of the pan and forms a thick lump, remove from the stove.
Alternatively, you can make the dough by adding boiling hot water to the rice powder, stir, and make the dough. This method is effective but you need to ensure that the water is boiling hot. The idea is to ensure that the dough is half cooked at this stage. If not, the dough will not become soft and pliable to work on.
Let the dough cool for 10 minutes. Smear a little oil in your palms and knead the dough. Take small quantities of the dough and make small marble-sized balls.
Place the rice balls in an idli tray and steam in a steamer or pressure cooker for 20 minutes. Allow to cool.
Heat a tsp of oil in a pan and crackle mustard, urad dal, chana dal and the curd chillies. When the mustard crackles, add hing and curry leaves. Add the steamed kozhukatais and stir for 5 minutes. Stir carefully ensuring that the kozhukatais do not break. Add freshly grated coconut and milagi podi (optional). Turn off and serve with coconut chutney. This is a healthy breakfast/snack item as it is steamed.
Remember to lightly grease the steamer plate/idly tray in which you arrange the ammini kozhukatai for steaming. This ensures that they don’t stick to the plate.
After the kozhukatai are steamed, turn off the heat and take out the plate/idly tray of kozhukatai. Let it cool off a bit. Wait for a couple of minutes before you touch them because they would be delicate due to all the steam and heat and tend to break easily.
If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.