Ammini kozhukkattai recipe | Kara Ammini kozhukkattai | Mini kozhukkattai recipe

Ammini Kozhukkattai recipe with detailed photos and video.

Ammini Kozhukkattai are basically the mini rice dumplings which are steamed and later tossed in aromatic South Indian spices. The use of very less oil and steam cooking makes it ideal for all age groups. Let's learn today, the preparation of this tasty Tamil breakfast aka evening snack.

 Ammini Kozhukkattai - About

Ammini kozhukkattai is a Tamil Nadu breakfast dish. It is not only prepared in TamilNadu but also very popular in the neighboring states like Kerala and Karnataka. It is considered as a healthy breakfast dish and as an after school snack. 

The main ingredient of ammini kozhukkattai is finely roasted rice flour. Both idiyappam flour or pathiri podi can be used for the dumplings. The rice flour dough is steam cooked and then tossed in simple spices for getting some extra flavors.  

Both sweet and savory version of ammini kozhukkattai is available. But today, we will be presenting the kara aminni kozhukkattai, i.e, the savory version. I have shared two more kozhukkai recipes before, the traditional kozhukkattai recipe and the chakka kozhukkati recipe.

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Ammini Kozhukkattai Recipe | Kara Ammini Kozhukkattai Recipe | How To Make Tamil Nadu Style mini Kozhukkati At Home

Flavorful South Indian rice dumpling

Preparation time: 15 minutes | Cooking time: 7 minutes | Total time: 22 minutes

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Ingredients

For the dumplings

• 1 cup rice flour
• 1.5 cups of water
• 1 tsp oil / ghee
• Salt to taste

For tempering

• 1 tsp mustard seeds
• 1 tsp split black gram
• 1 tsp roasted gram
• 2 springs of curry leaves
• 3 red chilies, chopped
• 1 cup coconut
• 1/4 tsp asafoetida
• Salt to taste
• 2 tbsp coconut oil

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How to make Ammini Kozhukkattai - Video

Preparation of Ammini kozhukkattai with step by step photos

To prepare the dumplings

1. Heat 1.25 cups of water in a thick bottomed wok with salt to taste and one teaspoon oil/ghee.
   
   
   
2. When the water comes to a rolling boil, reduce the flame to medium and put the roasted fine rice flour.
   
3. Mix well with a wooden spoon.
   
   
   
4. When the flour turns wet, cover with a lid and set aside for 5 minutes.
   
5. Transfer to a neat and clean bowl.
   
   
   
6. Knead well till the dough turns smooth and soft.
   
   
   
7. Take a small portion of the dough and roll into tiny balls. 
   
8. Transfer this balls into a steamer and steam cook for 4 to 5 minutes over high flame.
   
   
   
9. Once the kozhukkattai cooked completely, switch off the flame and set aside. A perfectly cooked dumpling will bounce when dropped.
   
   
   

Tempering

1. Heat 2 to 3 tablespoons of oil in a pan. When the oil turns hot, put mustard seeds. 
   
2. As soon as the crackling sound stops, reduce the flame to medium. Then put the split black gram and roasted tram and sauté till the lentils attain a light brown shade.
   
   
   
3. Add 2 springs of curry leaves and two to three red chilies. Sauté well. 
   
   
   
   
4. Now add asafoetida and a pinch of salt (salt : just enough for the spices).
   
5. Put the prepared rice dumplings and sauté well till the dumplings are coated with the oil and spices.
   
   
   
6. Add the freshly grated coconut and mix well.
   
   
   
7. Once the raw smell of coconut vanishes, switch off the flame and serve hot.
   
   
   
8. Enjoy. 
   

Happy cooking

Anju