Ammini Kozhukattai- Sweet, Salt and Spicy ~ Lincy's Cook Art

Sweet Ammini Kozhukattai, Salty Ammini Kozhukattai and Spicy or Masala Ammini Kozhukattai. I love these pretty small cute balls cooked with sweet and spicy concoctions. This traditional dish is prepared mainly for the Vinayaka Chaturthi. This steamed rice dumpling dish has sweet, spicy and salty versions. Mainly this dish is prepared using the leftover dough and the fillings used after preparing any kozhukattai. You could make the same way using the leftover sweet kozhukattai dough for sweet version and other plain dough from other kozhukattis or the fillings from these Ulundu kozhuakttai,Thengai pooranam kozhukattai,Kadalai paruppu kozhukattai for sweet or savoury versions.
Love the shape of the kozhukattai and these lovely beads being called in various names in each regions ammini kozhukattai, Mani kozhukattai, Pidi kozhukattai, mini kozhukattai, Undrallu..etc.

Ammini Kozhukattai

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Author: Eliza Lincy
Cuisine: Indian
Category: Snacks

Yields: 1 cup each

Ingredients

Rice Flour| Idiyappam flour- 1&1/2 cups

Salt- to taste

Oil- 1 teaspoon

For the sweet kozhukattai:

Jaggery- 1/4 cup

Water- 2 tablespoons

Coconut, grated- 2 tablespoons

Cardamom powder- 1/4 teaspoon

For Salted Kozhukattai:

Oil- 2 teaspoons

Mustard seeds- 1/2 teaspoon

Urad dal- 1 teaspoon

Dry red chilli-2

Curry leaves- 1 strand

Asafetida- pinch

Coconut- 2 tablspoons

For Spicy kozhukattai:

For masala:

Dry red chillies-2

Coriander seeds- 1 teaspoon

Chana dal- 1 teaspoon

Oil- 2 teaspoons

Mustard seeds- 1/2 teaspoon

Curry leaves- 1 strand

Asafetida| Hing- pinch

Coconut- 2 tablespoons

Instructions

Sieve the rice flour and set aside.
Boil 3 cups of water till rolling hot,with a teaspoon of oil and salt. Now add the rice flour little by little and mix well with a laddle to avoid lumps.
Once the whole lot gets finished and once it starts to form a dough, coming together switch off the flame.

Allow to cool by slightly closing with a lid to avoid drying off the outer side of the dough.
Once the dough reaches the bearable heat start to knead and make a soft smooth dough with the greased hand.

Now grease your hands slightly with oil and pinch a small piece of dough and roll inside your palm as a small bead. Likewise do for the remaining dough and set inside the greased steamer plate or idli plate.

Fill the steamer with water and bring it to boil; keep the plate inside and steam for 10 minutes or until the balls turns shiny.
Remove the plate from steamer and allow to cool.
Divide the whole lot into three portions.

For Sweet Kozhukattai

Heat the pan and add the powdered jaggery with two tablespoons of water and make a syrup once the syrup is slightly thick add the coconut and the cardamom powder.

Now add the kozhukattai balls and allow to coat the syrup with the coconut.

Switch off the flame and allow to cool.

For Salty Kozhukattai:

Heat oil in a pan and splutter the mustard seeds, urad dal. Once the dal starts to turn golden add the broken dry red chillies and curry leaves and asafetida. Add a pinch of turmeric if you wish.
Now add the kozhukattai balls with a pinch of salt to taste and toss well.

Finally add the coconut and mix well and switch off the flame.

For Spicy| Masala Kozhukattai:

In a pan dry roast the dry chillies, coriander seeds and chana together till they turn golden .
Once it cools down finely powder it in a blender.

Heat oil in a pan and splutter the mustard seeds; then add the curry leaves and asafetida.
Now add the masala and stir for a second; immediately add the balls and mix well and sprinkle some salt to taste.