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Ammini Kozhukattai

- recipe by Raji Ramakrishnan submitted on 09-05-2012

(Mani Kolukattai, Pearl Dumplings, Talimpu Undrallu Guggillu)

Fresh rice flour  - 1 cup
Water  -1 cup
Oil – 2 tbs
Salt  as required

2 tbsp Oil
1 tsp Mustard seeds
1 tsp Urid dal
Few curry leaves
1 Red chilli broken
Less than 1/4 tsp Asafetida powder
Normally people boil the water and then add the rice flour. But I make it in a different way.  Here I would like to mention that the water requirement differs little bit as some rice absorbs more water and some don’t.  Hence we have to see and then add the water.  Keep a glass of hot water aside for emergency use. 

I used to mix the rice flour in the normal water to avoid forming lumps.  Then along with the oil and salt, keep on low flame and continuously stir it till you get a nice rice ball leaving the kadai.  In case you feel that the water is less, you can always use the hot water kept aside. Do not add cold water. Allow to cool the same.  Then knead the same well by using little oil on your palm. Then make small marble out of it.  Steam cook the balls  for 5-7 minutes. Allow it to cool and keep aside. 

Heat oil in a kadai, add mustard seeds, urid dal, curry leaves, red chilli broken, asafetida powder when it is done, add the marbles in it and sauté for a minute and transfer to a bowl. Your ammini kozhukattai (prasad) is ready.

Click to see Spicy Ammini Kozhukattai.

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