- Submitted by Raji Ramakrishnan
(Mani Kolukattai, Savoury Rice Balls, Pearl Dumplings, Talimpu Undrallu Guggillu)
Traditional recipes have its own charm and glory in the Indian cuisine. Apart from the taste, it has several other characteristics associated like its origin, culture, region of belonging and many more. Today, I am going to share one such delicious, tasty and mouth watering recipe from the Brahmin cuisine. Brahmin cuisine is usually simple; made with simple ingredients and very easy method of preparation. They are predominantly steamed and hence quite healthy. The flavor and the aroma of the original ingredients are totally retained in most of their recipes. One such authentic Tamil Brahmin recipe is Ammini kozhukattai.
Ammini kozhukattai, also known as Mani Kozhukattai is a simple steamed dumpling made with rice flour with the choicest of seasonings added. Since it is made using rice flour, it is gluten free and because it is steamed it is fat free and very healthy. Ammini kozhukattai is traditionally a festival recipe made on the occasion of Ganesh chaturthi, Varalakshmi vratham, Aadi Fridays etc. Apart from being a festival recipe, it is also an excellent recipe for children for their evening snacks or dinner. It also makes an excellent dish for parties and get together as it’s a unique recipe. Well! No one needs an occasion to try this amazingly delicious and simple recipe. You can try even now. Get yourself started.
Recipe for Ammini Kozhukattai
Preparation time: 20 minutes
Cooking time: 20 minutes
- Fresh rice flour - 1 cup
- Water - 1.5 cup
- Oil – 2 tbsp
- Salt - 1/2 tsp (or as required)
- Oil - 2 tbsp
- Mustard seeds - 1 tsp
- Urid dal - 1 tsp
- Grated Coconut - 2 tbsp
- Curry leaves - few
- Dry red chilli - 1 (broken)
- Asafetida powder - 1/4 tsp
- Most people boil the water first and then gradually mix in the rice flour. I do it in a slightly different way which I am sharing here. First mix the rice flour, salt and oil in the normal water without any lumps.
- Keep this mix on low flame and continuously keep stirring till you get a soft rice ball.
- Allow this rice mix to cool down. Then knead the same with your palm. Apply some oil in your palm to avoid stickiness.
- Take out marble sized rice dough and roll it between your palm to form a smooth ball.
- Take these balls in a idli plate or a steamer plate. Steam cook for 5-7 minutes.
- Heat oil in a kadai, add mustard seeds and urid dal.
- Once it pops, add the curry leaves, broken red chilli and asafetida powder.
- When it is done, add the steamed rice balls in it. Also add the grated coconut. Sauté for couple of minutes and switch off.
- Transfer to a serving bowl and enjoy your tasty ammini kozhukattai.
Detailed Steps to make Ammini Kozhukattai
Mix the rice flour, salt and oil in the normal water without any lumps. Keep this mix on low flame and stir continuously till you get a soft rice ball.
Allow this rice mix to cool down. Then knead the same with your palm. Apply some oil in your palm to avoid stickiness. Take out marble sized rice dough and roll it between your palm to form a smooth ball. Take these balls in a idli plate or a steamer plate.
Steam cook for 5-7 minutes.
Heat oil in a kadai, add mustard seeds and urid dal.
Once it pops, add the curry leaves, broken red chilli and asafetida powder.
When it is done, add the steamed rice balls in it.
Also add the grated coconut.
Sauté for couple of minutes and switch off.
- The water requirement differs depending on the variety and quality of rice flour, as some rice absorbs more water and some don’t. Use the right amount of water for the perfect consistency of the dough. Excessive water can lead to soggy dough and too little water could result in dry dough.
- If you do not have homemade rice flour, it is better to try the same with idiyappam rice flour that is available in the markets.
- If you are a spicy lover, add some red chili powder or idli milagai podi while seasoning. I have shared this separately as spicy ammini kozhukattai.
- An alternative variation to the seasoning is to make Paruppusili with channa dal and toor dal. Mix it with the steamed Ammini kozhukattai.
- Another choice of seasoning would be with Urad dal. For making this, soak and grind a cup of urad dal along with green chillies and a pinch of asofaedita. Steam the urad dal mixture in microwave or in gas stove using the idly plates. Pulse the steamed urad dal mixture, do not grind for a long time else it will become sticky. Take little coconut oil in a pan, splutter mustard seed and curry leaves and add the ground urad dal mixture. Add the steamed kozhukattai in this mixture.
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