Ammini kozhukattai recipe | ganesha chaturthi recipes

Ammini kozhukattai recipe | ganesha chaturthi recipes – Ammini Kozhukattai , made from the left over kozhukattai maavu(outer layer) while making Modakam for Ganesha Chaturthi.  This ammini kozhukattai itself makes a tiffin or snack and it is quite a healthy and addictive snack too. Though there are different versions of making this ammini kozhukattai I am sharing the one my mom usually makes at home. Check out the notes to see the different ways of making ammini kozhukattai. Also, check out my collection of Ganesh Chaturthi recipes

Check out my

• Mani kozhukattai with poornam
• Kothamalli ammini kozhukattai

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Ammini kozhukattai recipe

steamed mini rice balls sauted with homemade spice powde

Course Snack

Cuisine South Indian

Keyword Festival recipes, Ganesh chaturthi recipes, kozhukattai

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup Rice flour
• 1/2 tsp Salt
• Water to make the dough
• 2 tsp Sesame oil
• 1 tbsp Coconut oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• Curry leaves few
• 3-4 tsp Idli milagai podi
• 2 tbsp Coconut

Instructions

• When it is warm knead it with your hands and add a tsp of sesame oil if you want.
• Cover with a moist cloth to avoid dryness.
• Grease your hands with oil and make small size balls out of the rice flour dough. ( I am not good at making even-sized balls)
• Steam this in a greased idli plate for 8 minutes on medium flame.
• Heat a pan and add the coconut oil.
• Temper with mustard seeds and curry leaves.
• Add the steamed balls to this and add the idli milagai podi.
• Gently mix it well.
• Add coconut to this and mix well.
• Check for salt.
• Enjoy this guilt-free snack for evening tiffin.

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Notes

1. Do not over steam this kozhukattais as it will turn hard and chewy.

2. Instead of Idli Milagai Podi you can add redchilli powder while kneading the dough and make balls. the rest of the procedure is same.

3. You can add pepper powder to the seasoning and make it as pepper ammini kozhukattai.

4. Thengai molagapodi can be added and in that case, you can skip the coconut.

5. Alternatively while tempering mustard seeds chopped green chilies or red chilies can be added to give spicyness to the ammini kozhukattais.

• Boil the water by adding salt and sesame oil to it.
• Keep the rice flour|idiyappam flour in a wide bowl.
• When the water comes to a rolling boil,slowly add the water to the flour.
• Normally for idiyappam flour, it will take 1 and 1/4 cups of water for 1 cup of flour. But for store-bought rice flour, it will be a little less.
• Just mix with a spoon while adding water.
• This should be of a smooth dough consistency.

• When it is warm knead it with your hands and add a tsp of sesame oil if you want.
• Cover with a moist cloth to avoid dryness.
• Grease your hands with oil and make small size balls out of the rice flour dough. ( I am not good at making even-sized balls)
• Steam this in a greased idli plate for 8 minutes on medium flame.

• Heat a pan and add the coconut oil.
• Temper with mustard seeds and curry leaves.
• Add the steamed balls to this and add the idli milagai podi.

• Gently mix it well.
• Add coconut to this and mix well.

• Check for salt.
• Enjoy this guilt-free snack for evening tiffin.

Notes:

• Do not oversteam this kozhukattais as it will turn hard and chewy.
• Instead of Idli Milagai Podi you can add redchilli powder while kneading the dough and make balls. the rest of the procedure is same.
• You can add pepper powder to the seasoning and make it as pepper ammini kozhukattai.
• Thengai molagapodi can be added and in that case, you can skip the coconut.
• Alternatively while tempering mustard seeds chopped green chilies or red chilies can be added to give spicyness to the ammini kozhukattais.