- Submitted by Raji Ramakrishnan
(Kaara Mani Kolukattai, Spicy Pearl Dumplings, Savoury Rice Balls, Talimpu Undrallu Guggillu)
I have already shared the recipe of Plain Ammini Kozhukattai, in which rice dumplings are steamed and then tossed in seasoning. This is just a small variation in which some spice is added. This spicy Ammini Kozhukattai is also a traditional dish from the Brahmin community. Whenever I make the plain ammini kozhukattai for kids, I make this for my husband who loves everything spicy. For the spicy touch, we either add red chili powder or some idli podi. Let's look into the recipe now.
Recipe for Spicy 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
- Idli Milagai Podi - 1.5 tsp or Red Chili Powder - 1/2 tsp
- Curry leaves - few
- Dry red chilli - 1 (broken)
- Asafetida powder - 1/4 tsp
- Take the rice flour, salt and oil in a bowl. Mix water which is at room temperature and stir it to form a batter without any lumps.
- Pour this mix in a kadai and heat on low flame stirring continuously till you get a soft rice ball.
- Allow this to cool down a bit and then knead with your palm. Apply some oil to avoid stickiness.
- Pinch out marble sized balls and roll it between your palm to make it smooth.
- Take these balls on a idli plate and stteam for 5-7 minutes.
- Heat oil in a kadai, pop mustard seeds and urid dal. Add the curry leaves, broken red chilli and asafetida powder.
- Next add the steamed rice balls in it. Also add the idli podi. Add some red chili powder if you like it more spicy.
- Sauté for couple of minutes and switch off.
Detailed Steps to make Spicy Ammini Kozhukattai
Most people boil the water first and then gradually mix in the rice flour. I do it in a slightly different way. I 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 idli podi. 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.
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