Ammini Kozhukattai - Vinayaka Chathurthi Recipes

Ammini Kozhukattai also called as Mani Kozhukattai, is generally prepared on the day of Vinayakar Chathurthi festival. It is usually made with the left over kozhukattai dough. We just roll small balls out of the dough, steam them and do a simple tempering. But this dish can easily be prepared any day as a simple snack or even as a tiffin item. Only effort required will be in rolling the tiny balls😉. This is a very healthy snack as we steam the dish and hence is a good choice for kids too. My daughter loves this snack and hence I prepare it once in a while. Hence thought of sharing here in the blog.

                             

I have given here a simple version of the dish. You can make variations to this by adding idli milagai podi if you prefer a spicy version. You can also use the filling used for ulundu kozhukattai( urad dal stuffing) and add to this. Also it is suggested to use only processed rice flour made at home or if it is store bought, use good quality idiyappam flour. When I make on regular days, I use idiyappam flour.

                                                                   

Ammini Kozhukattai Recipe

Serves :  1 - 2 people

Ingredients

• Rice flour/Idiyappam flour  -   1/2 cup
• Water  -  3/4 cup (approximately)
• Oil  -  1 tbsp + 1 tsp
• Mustard  -  1/2 tsp
• Urad dal  -  1/2 tsp
• Red chilly  -  1 or 2 long
• Curry leaves  -  1 sprig
• Coconut  -  1 tbsp
• Asafoetida(Hing)  -  1/4 tsp
• Salt  -  as required

Method

• There are two methods to prepare the dough.  
• For homemade flour
•  Boil enough water with salt and oil and when it starts to boil, keep adding the flour slowly in one hand and also mixing with a ladle as you add the flour. Once it becomes together as a mass, allow it to warm a bit and knead well with your hands. Add little oil towards the end to get the perfect dough.
• For idiyappam flour
• Boil enough water in a vessel with a tsp of oil. Initially bubbles start to appear at the bottom. When it starts to boil well with bubbles from all sides(stage just before roll boil) switch off the stove.
• In a wide vessel, take the idiyappam flour, add required salt for the dish.
• Add water little by little and keep mixing the flour with a ladle. I required approximately 3/4 cup of water. The amount of water depends on the quality of rice flour. So add accordingly. As you keep adding water once it comes together without any dry flour, stop adding water.
• Once it becomes hand bearable to touch, mix well with your hands and bring together to form a soft, non-sticky dough. Add little oil towards the end to get the perfect dough.
• Getting the dough to the right consistency is the key to making soft idiyappam or kozhukattais. It comes with practice.
• Make small balls out of this dough. No need to make a perfect round shape, it just has to be small as otherwise it doesn't get cooked easily and also doesn't taste well for this dish.
• Steam these balls using a steamer/idli plates. I used my idiyappam steamer for this.
• Boil water in the cooker/vessel before keeping the plates. Steam for 8 to 10 minutes or until done. To check if it is done, the balls look shiny once they are cooked and will be non sticky when you touch them. Set this aside.
• In a pan, add 2 tsp oil and once it is heated, temper with mustard and once it crackles, add the urad dal, hing, red chilly and curry leaves.
• Add the cooked kozhukattais and mix well. Add fresh grated/dessicated coconut and mix everything well.
• Check for salt and you can add if you require more. 
• Just cook for 2 to 3 minutes and switch off the stove.
• Enjoy this as a evening snack or even for breakfast/dinner.

                               

            

Notes

• I have given two methods based on the type of flour.
• If using idiyappam flour, always boil more water than as may be required and keep it handy. Also boiling water to the right consistency is the key to getting soft dough. Do not allow the water to roll boil completely. If it happens by mistake, let the water come to proper temperature and then add it to the flour. Also add water little by little as there is no fixed measurement for water. It purely depends on the type and quality of flour. If more water is added, the dough gets sticky and since the dough gets partially cooked when we add hot water, we cannot add flour like roti dough to correct it. So be extra cautious in adding water. But it will definitely come with practice (based on my personal experience).
• If you are making in bulk, keep the unused dough covered with a wet cloth till use. Otherwise it becomes dry and will be difficult to use.
• The dough prepared as above is the base for idiyappam too. You can just fill the murukku/idiyappam press with the dough,  squeeze them in idli/idiyappam plates and steam them until done.
• Do not steam more than the required time as otherwise the balls become hard.

Try this healthy and easy to prepare snack.