Ammini kozhukattai is a south indian dish which can be served as a snack or along with lunch as an accompaniment. This is a spicy dish made usually during Ganesha Chaturthi.The round white balls of rice flours are steamed and immersed in a seasoning with condiments and fresh grated coconut.
I discovered this quiet late, and since then been doing it regularly.
- rice flour 2 cups
- salt to taste
- cumin 1/2 tsp
- urad dal 1tsp
- dry red chilli 2
- mustard seeds 1/2 tsp
- asafoetida a pinch
- fresh grated coconut 1/2 cup
- curry leaves a few
- Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Allow to cool.
- Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
- Smear oil and keep it aside for fifteen minutes.
- Make small balls of the dough.
- Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
- In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
- Add the steamed dumplings and give a stir.
- Garnish with fresh grated coconut.
- Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh,
To make it gluten free, avoid using asafoetida.
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