Ammini (Mini) Kozhukattai Recipe
Ammini (also called Mini or Mani) Kozhukkattai is not something I grew up eating. The sweet vella kozhukattai was often made and a favourite in our house but amma just made plain kozhukkattai with the leftover modak cover dough (without the jaggery filling), which we ate with chutney podi or just as-is.
It's my sis who made this once with the leftover modak covering flour and it was instant love for me. She dismissed it a simple snack that she often makes but it was delicious. I tried it for the first time with the leftover flour after making kozhukattai for Ganesh Chaturthi.
Ammini Kozhukattai Recipe
Makes about 20-25 small balls
Serves 2 as a snack
Ingredients:
For the kozhukattai:1/2 cup rice flour
~ 3/4 cup water (adjust amount while making)
1/2 tsp salt
For tempering:2 tsp oil
1/4 tsp mustard seeds
1/4 tsp hing powder / perungaayam
1/2 tsp split urad dal / ulutham paruppu
2 dry red chillies, halved
2-3 tbsp grated coconut
A few curry leaves
A pinch of salt
How I Made It:
1. Bring 1/2 cup water to boil with the salt also added in. Once it boils, remove from fire and add the 1/2 cup rice flour in, mixing as you do so. Make sure no lumps are formed and mix well until you get a soft dough that's similar in consistency to chapati dough (it won't be stretchy though). Start with 1/2 cup water and keep adding a few drops as you mix until you get the desired consistency. Depending on the type of rice flour and humidity, etc, you will need different amounts of water. Let this mixture cool down a bit until you can handle it. Don't let it cool completely, or else the rice dough will become dry.
2. Make into small marble-sized balls and place in a steamer without overlapping.
3. Steam for about 10 minutes until the kozhukattai is cooked and glossy. Don't overcook, otherwise it becomes rubbery.
4. Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients under the "for tempering" list and fry for a minute until the hing lets out a nice aroma and the red chillies glisten.
5. Add the steamed kozhukattai in, stir well, and remove from fire.
Serve hot with a cup of tea. Mini Kozhukattai are a nice tea-time snack and quite healthy and filling too!
It's my sis who made this once with the leftover modak covering flour and it was instant love for me. She dismissed it a simple snack that she often makes but it was delicious. I tried it for the first time with the leftover flour after making kozhukattai for Ganesh Chaturthi.
Ammini Kozhukattai Recipe
Makes about 20-25 small balls
Serves 2 as a snack
Ingredients:
For the kozhukattai:1/2 cup rice flour
~ 3/4 cup water (adjust amount while making)
1/2 tsp salt
For tempering:2 tsp oil
1/4 tsp mustard seeds
1/4 tsp hing powder / perungaayam
1/2 tsp split urad dal / ulutham paruppu
2 dry red chillies, halved
2-3 tbsp grated coconut
A few curry leaves
A pinch of salt
How I Made It:
1. Bring 1/2 cup water to boil with the salt also added in. Once it boils, remove from fire and add the 1/2 cup rice flour in, mixing as you do so. Make sure no lumps are formed and mix well until you get a soft dough that's similar in consistency to chapati dough (it won't be stretchy though). Start with 1/2 cup water and keep adding a few drops as you mix until you get the desired consistency. Depending on the type of rice flour and humidity, etc, you will need different amounts of water. Let this mixture cool down a bit until you can handle it. Don't let it cool completely, or else the rice dough will become dry.
2. Make into small marble-sized balls and place in a steamer without overlapping.
3. Steam for about 10 minutes until the kozhukattai is cooked and glossy. Don't overcook, otherwise it becomes rubbery.
4. Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients under the "for tempering" list and fry for a minute until the hing lets out a nice aroma and the red chillies glisten.
5. Add the steamed kozhukattai in, stir well, and remove from fire.
Serve hot with a cup of tea. Mini Kozhukattai are a nice tea-time snack and quite healthy and filling too!
Posts
We make sometimes for our dinner,I love it,can't stop eating! Lovely clicks :)
ReplyDeleteThank you for being with me through the Ammini Kozhukattai post journey Raks :D
ReplyDeleteKozhikattais are so much fun!! we used to have these with leftover dough, but not as a dish it itself, nice idea here
ReplyDeleteI used leftover kozhukattai dough (flour) to make this ammini kozhukattai too :)
ReplyDeleteHave this in my archive. Nice clicks as usual :)
ReplyDeletehahaha they look sooo cute, Nags! we are always left with extra filling of modaks never the dough though. must be yummm! and love the 1st click! :)
ReplyDeleteLoving it.
ReplyDeleteMy mom used to make rice papad with this dough with some added ajwain seeds n chilly probably.
Loved the tempering with small bits of coconut n crisp curry patta.I have never tasted this or the noodles made with the same dough.
So cute na :) esp with some thengai on top - Loue!
ReplyDeleteAmma makes it often..love it as snack..Thanks nags for the recipe..
ReplyDeleteIts been ages i had them,looks super cute and prefect, btw thanks for sending ur moong usal to CWS Nags..
ReplyDeleteThese look really pretty !! Nice idea !!
ReplyDeleteThese are so cute! What do they taste like? Are they too hard/chewy? I will have to try this soon :)
ReplyDeleteI think this is just like what we call as "Kozhiyum pidiyum". They really look very cute.
ReplyDeleteOne more thing Nags, the new look is just amazing. Eagerly waiting for the new template.
ReplyDeletesounds interesting and colourful delicious too
ReplyDeleteI think I'll make fresh modak dough just for this! Yum!
ReplyDeleteZareena, yes I think these are very similar to the pidi that's made in kozhikode. we used to have that in the food festival in kottayam every year :)
ReplyDeleteyummyyyyy.
ReplyDeletewow..its been decades since i had these... thanks for the memory
ReplyDeletelovely recipe and beautiful pics
ReplyDeleteLifeScoops
My mom used to make this too, never tried it myself though. They looks sooper cute. Love the first pic!
ReplyDeleteHello nags , i tried this receipe today but it turned out to be very hard balls which were not chewable what did i do wrong , are they soft when you cooked ?
ReplyDeleteNimisha, sorry that it didn't turn out well! I must say that the consistency of the dough takes some practise to get right. A few things could have gone wrong. The water you added to the dough may have not been hot enough, or maybe it was too hot. Or, maybe you didn't add enough water, that will definitely make it dry out and very hard.
ReplyDelete