I’m late in posting this recipe, I made these for Ganesha festival, but couldn’t post it them.
Ammini Kozhukattai is a savory version of kozhukattai. Traditionally mani kozhukattai is made from left over kozhukattai rice dough. After making the stuffed version of sweet kozhukattai, some times the kozhukattai dough remains, the that was rolled into marble sized balls, steamed and tempered with idli podi or other ingredients to make it savory. This savory version is my favorite. I prefer eating mani kozhukattai over sweet stuffed kozhukattai when given a chance 🙂
Here’s the step by step recipe to make ammini kozhukattai-
this is the kozhukattai dough
Rice flour – 1 cup
Boiling water – 1 1/4 cup
Salt to taste
Oil – 2 tspn
Tempering ingredients – For ammini kozhukattai
Oil – 1 tspn
Mustard seeds – 1/4 tspn
Urad dal – 1/4 tspn
Curry leaves – 1 sprig
Dried red chillies – 2-3 broken inot small pieces
Idli podi – 1-2 tspn(adjust according to the spice level you prefer)
Grated fresh coconut – 2 tspn
Method of preparation:-
1. Sieve rice flour, keep aside. Bring water to boil.
2. In a wode bowl, add rice flour. To boiling water add salt to taste and 1 tspn of oil. Add boiling water in little quatities to the rice flour, With a wooden spatula mix well making sure no lumps are forms. Keep adding water in one hand and keep mixing well in another.
3. Leave aside for 2-3 mins for the heat to come down, grease you hand well with oil and then use your hands to knead well making sure there are no lumps.
4. Roll the dough into marble sized balls and place them on well greased idli plates or steamer.
5. Steam the mani kazhukattai for 10-15 mins, do not over cook them they will turn rubbery.
6. Remove from steamer and keep aside until you prepare the tempering.
7. In a small pan, heat oil add, mustard seeds wait till they crackel. Next add urad dal and saute till they brown. Add curry leaves, dried chillies and cooked mani kozhkattai, mix them gentle.
8. Switch off the flame and add idli podi, give it a mix, allow it to cool for 5-8 mins and then add grated coconut.
9. Serve this as neivediyam to Lord Ganesha if preparing during pooja.
10. Eat it hot. You can make these kozhukattai for evening snack too. It’s so yummy and easy to prepare that I have decided to make these often. 🙂