Kothamalli ammini kozhakattai | Coriander flavour ammini kozhukattai recipe
Ammini Kozhakattai is always made at our place during Vinayagar chaturthi, using leftover Kozhakattai maavu. Sometimes amma makes kozhakattai on normal days too as it’s our family’s favorite. From childhood, I have loved modakam and these cute mini ammini kozhakattai. This ammini kozhakattai can be had as a healthy snack too. You can substitute rice flour with wheat flour, ragi flour, or millet flour. I have tried curry leaves ammini kozhakattai once using curry leaves podi and loved it very much.
Try out this flavorful Coriander leaves | Kothamalli ammini kozhakkatai at home. Check out my full collection of Ganesha chaturthi recipes.
Kothamalli Ammini Kozhakattai
Coriander flavoured steamed mini rice balls
Servings 2
Ingredients
- ¾ cup Rice flour you can use idiyappam flour too
- 1 tsp Sesame oil
- 2 tsp Cooking oil
- 1 tsp Coconut oil
- 1 tbsp Peanuts optional
- ½ tsp Mustard seeds
- 2 pinches Asafoetida
- Curry leaves few
- Water as needed
- Salt as needed
- 1 tsp Ghee optional
To roast and grind
- 1 tsp Toor dal
- 1 tsp Urad dal
- 3-4 Red chili
- 1 tsp Sesame seeds| ellu 2
- 2 tsp Coconut | kopra
- Coriander leaves a handful
Instructions
- In a wide bowl add the rice flour |idiyappam flour. Add a pinch of salt. If using idiyapam flour do not add salt.
- Bring the water to boil. Add 2 drops of sesame oil to the water.
- Let the water comes to a rolling boil.
- Slowly add the water to the flour. Mix well with a spoon.
- Wait for a minute and slowly knead the flour to make a soft dough. Sprinkle some hot water if needed.
- You can make this kozhakattai maavu in 4 ways.
- Make the soft outer cover and keep it covered till you use it.
- Grease your hands and make small round balls out of the dough.
- Arrange this in a greased idli pan. Steam it for 10 minutes.
- In a pan dry roast the urad dal, toor dal, red chili,coconut and sesame seeds.
- I used dry coconut | kopra.
- Roast till the dal turns golden brown.
- Keep it aside.
- Wash and pat dry the coriander leaves and chop them roughly.
- Add this to the pan and saute for a minute till the moisture goes away.
- Leave the coriander leaves in the pan itself for few minutes and switch off the flame.
- Once the dal mixture cools down, grind this in a mixie into a powder.
- Add the coriander leaves to the mixie in the last and pulse once or twice.
- In a pan add cooking oil and coconut oil.
- Add mustard seeds, asafoetida,curry leaves and peanuts.(if adding)
- When the mustard crackles, add the steamed rice balls.
- Mix well.
- Add the spice powder to this.
- Mix evenly. Add the ghee now to get a nice glaze.
- If you want you can add 1 tsp of fresh coconut too.
- Switch off the flame and let this sit in the pan for 2 minutes.
- Serve as a snack with a hot cup of coffee or tea.
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Notes
1. You can add 1 tsp of coriander seeds | dhaniya to the dal while roasting.
2. Coriander leaves can be replaced with mint leaves.
3. You can make the same with leftover mini idlis.
4. Instead of red chili you can add pepper too.
5. Always keep the dough covered to avoid getting it dry.
Methiod: Ammini kozhakattai with step by step pictures.
- In a wide bowl add the rice flour |idiyappam flour. Add a pinch of salt. If using idiyapam flour do not add salt.
- Bring the water to boil. Add 2 drops of sesame oil to the water.
- Let the water comes to a rolling boil.
- Slowly add the water to the flour.
- Mix well with a spoon.
- Wait for a minute and slowly knead the flour to make a soft dough. Sprinkle some hot water if needed.
- You can make this kozhakattai maavu in 4 ways.
- Make the soft outer cover and keep it covered till you use it.
- Grease your hands and make small round balls out of the dough.
- Arrange this in a greased idli pan. Steam it for 10 minutes.
- In a pan dry roast the urad dal, toor dal, red chili,coconut and sesame seeds.
- I used dry coconut | kopra.
- Roast till the dal turns golden brown.
- Keep it aside.
- Wash and pat dry the coriander leaves and chop them roughly.
- Add this to the pan and saute for a minute till the moisture goes away.
- Leave the coriander leaves in the pan itself for few minutes and switch off the flame.
- Once the dal mixture cools down, grind this in a mixie into a powder.
- Add the coriander leaves to the mixie in the last and pulse once or twice.
- In a pan add cooking oil and coconut oil.
- Add mustard seeds, asafoetida,curry leaves and peanuts.(if adding)
- When the mustard crackles, add the steamed rice balls.
- Mix well.
- Add the spice powder to this.
- Mix evenly. Add the ghee now to get a nice glaze.
- If you want you can add 1 tsp of fresh coconut too.
- Switch off the flame and let this sit in the pan for 2 minutes.
- Serve as a snack with a hot cup of coffee or tea.
Notes:
- You can add 1 tsp of coriander seeds | dhaniya to the dal while roasting.
- Coriander leaves can be replaced with mint leaves.
- You can make the same with left over mini idlis.
- Instead of red chili you can add pepper too.
- Always keep the dough covered to avoid getting it dry.
Tried with rice flour..it was very nice..keep posting more