Ammini Kozhukattai Recipe – Steamed Rice Flour Balls | Mani Kozhukattai (Kara Kozhukattai) | Ganesh Chaturthi Recipes – Ammini Kozhukattai aka Mani Kozhukattai are made with the outer overlaying used for the same old kozhukattai, principally steamed rice flour balls later tossed in a tempering to reinforce the flavours.
With Independence day in 2 days and Ganesh Chaturthi coming quickly, I made a decision to do my tackle this Ammini kozhukattai recipe to offer a tricolour twist depicting the three colors in our Indian flag to have fun this Independence day. Adding colors is totally non-obligatory. I’ve used natural meals colors! If you don’t like so as to add colors, make them plain & get pleasure from for breakfast or as snack!
What is ammini kozhukattai
Ammini Kozhukattai can also be known as mani kozhukattai. Ammini kozhukattai recipe isy to make snack particularly ready throughout ganesh chaturthi or varalakshmi viratham. The KEY INGREDIENT IS Left Over the Kozhukattai mavu (Outer cowl of modak), which you’ll be able to put together recent or dissipate your leftover dough after making Modak/kudumulu/kozhukattai. First we have to make tiny balls out of the left over dough and we have to steam cook dinner these tiny balls after which lastly we have to put together a tempering and toss the cooked Kozhukattai and it’s all prepared!
Apart from being a festive snack, it additionally works as a wholesome breakfast in addition to a staple lunch field merchandise. You can do all of the prep for the balls the day prior to this and simply steam them & toss it with the spices of your selection as and whenever you want them. We can usher in a number of variations within the tempering and take this kozhukattai to the following degree. I’ve shared a number of variations…..Hope you’ll like them! Let’s leap straight into the recipe!
Steps to comply with for
Ammini kozhukattai recipe
DOUGH FOR AMMINI Kozhukattai:
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To a bowl, add within the rice flour/idiyappam flour. To this add coconut and provides it a pleasant combine.
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In a sauce pan, boil water with salt and Sesame oil/ghee. Once it begins boiling, flip off the warmth.
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Add this scorching water little by little to the rice flour combination and blend nicely with a spatula to make a clean dough.
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Cover and let it relaxation for 10 minutes.
Tricolour ammini kozhukattai:
Skip this step in case you are making plain white Kozhukattai!
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After 10 minutes, divide the dough into 3 equal elements. Add Green color to 1 half, Orange color to a different half and go away the final one as it’s (white). I’m utilizing natural meals colors. If you’re simply making common ones, simply make it solely white.
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Knead every half once more to get a clean dough. Grease the palm with Sesame Oil/ghee pinch a tiny portion of the rice paste and roll into marble sized balls. Repeat this for remainder of the dough and make balls.
Steaming Ammini kozhukattai:
Tempering ammini kozhukattai:
- First Version: Heat a pan with a tablespoon of sesame oil. Add in chana dal, urad dal, mustard seeds, cumin seeds & a dry purple chilli. Once the mustard seeds pop, add asafoetida & a number of curry leaves. Add within the cooked dumpling balls and toss for a minute. This is finest for youths because it’s not that spicy.
- Second Version: Prepare the identical tempering as above, then add Gun Powder/Idli Podi or Curry Leaves Powder or any Lentil primarily based Spice combine like right here. Then add in some recent coconut grate & combine nicely. Add within the cooked dumpling balls and toss for a minute to coat. Check for salt and add provided that required.
- Ammini kozhukattai or Mani kozhukattai is prepared!
NOTE:
If you do not need any of the above talked about spice powders, simply Follow This: Dry roast 3 dry purple chillies, 1 tsp urad dal and 1 tsp chana dal on a low warmth till the lentils flip golden. Turn off the warmth and put aside to chill down. Then, grind to a rough powder in a blender. Set apart & use this powder. You can even add 2 tsp of white sesame seeds to the above & roast alongside for one more variation.
Ammini Kozhukattai aka Mani Kozhukattai are principally steamed rice flour balls later tossed in a tempering to reinforce the flavours.
Ingredients
For Dumplings Dough:
- 1/2 Cup Idiyappam flour or Rice Flour
- 1 tbsp Grated Coconut
- 1 1/4 Cup Water Add as wanted
- 1 tsp Sesame Oil or Ghee
- 1/4 tsp Salt
- Orange & Green Food Colours For tricolour model
- Oil for greasing Palm & Idli Plate
For Tempering:
First Version:
- 1 tbsp Sesame Oil
- 1 tsp Chana dal
- 1 tsp The workplace gave
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 to 2 Dry Red Chillies
- 1/4 tsp Asafoetida
- Few curry leaves
Spicy Version: To the above tempering add:
- 2 tbsp Gun Powder or Curry Leaves Powder
- 1/4 Cup Grated Fresh Coconut
Instructions
Dough For Dumplings:
-
To a bowl, add within the rice flour/idiyappam flour. To this add coconut and provides it a pleasant combine.
-
In a sauce pan, boil water with salt and Sesame oil/ghee. Once it begins boiling, flip off the warmth.
-
Add this scorching water little by little to the rice flour combination and blend nicely with a spatula to make a clean dough.
-
Cover and let it relaxation for 10 minutes.
Tricolour ammini kozhukattai:
-
After 10 minutes, divide the dough into 3 equal elements. Add Green color to 1 half, Orange color to a different half and go away the final one as it’s (white). I’m utilizing natural meals colors. If you’re simply making common ones, simply make it solely white.
-
Knead every half once more to get a clean dough. Grease the palm with Sesame Oil/ghee , pinch a tiny portion of the rice paste and roll into marble sized balls. Repeat this for remainder of the dough and make balls.
Steaming ammini kozhukattai:
-
Bring a pan or idli pot with an inch of water to a boil .
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Grease the idli plate with oil and organize the rolled kozhukattai balls.
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Steam over medium excessive warmth for 10 to 12 minutes overlaying the pan with a lid.
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Turn off the warmth and relaxation for 10 minutes in order that they settle down.
Tempering ammini kozhukattai:
-
First Version: Heat a pan with a tablespoon of sesame oil. Add in chana dal, urad dal, mustard seeds, cumin seeds & a dry purple chilli. Once the mustard seeds pop, add asafoetida & a number of curry leaves. Add within the cooked dumpling balls and toss for a minute. This is finest for youths as it isn’t that spicy.
-
Second Version: Prepare the identical tempering as above, then add Gun powder/idli podi or Curry Leaves Powder or any Lentil primarily based Spice combine like right here. Then add in some recent coconut grate & combine nicely. Add within the cooked dumpling balls and toss for a minute to coat. Check for salt and add provided that required.
-
Ammini kozhukattai or mani kozhukattai is prepared!
Recipe Video
Notes
- Adding oil within the water helps to cook dinner the dough non-sticky and tender.
- To get a crack free clean kozhukattai balls, kneading to a tender dough is the essential step.
- Never let the rice flour dough to fully settle down. Work the dough whereas it’s barely heat. It helps you form higher.
- Always add a bit oil to your palms whereas kneading the dough and earlier than making the rice flour dough balls.
- Use Sesame Oil for finest style.
Do try different TRICOLOUR FOODS from the weblog.
Do try the candy model, Poornam Kudumuludifferent FESTIVAL RECIPES & SNACK RECIPES from weblog!!
And many extra to return!!…..Stay Tuned!!
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Happy Cooking
Cheers!!
Padma.
