Maduram-Pati Style Ammani Kozhukattai / Savoury Protein Dumplings
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Like any other recipe this one has also been transferred from generations to generation in my family. I've seen and helped my Great-Grand-Mom make these when I was very little. So I dedicate this post to my Great-Grand-Mom by giving her name to the recipe. Maduram-Pati was from Tanjore, and in Tanjore this dish is made in the same old way even today.
Ammani Kozhukattai is believed to be a favourite dish of lord Ganesha in South India, so is made as an offering to God during festivals, especially on Ganesh Chaturthi.
It is a protein rich dish, made from rice flour porridge, with a sautéd masla of coarsely ground mixed lentils. I have added grated carrot to give it a refreshing colour and taste.
They are often served as a breakfast item or a snack and also in other preparations as a side dish. This is a very good munching snack for kids in summers. Which they will enjoy eating and is protein rich too.
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Ingredients
- Dumpling preparation ; Rice 1 cup
- Very hot water 1 1/2 cup use 1+1/4, use more only if reqd.
- Coconut or any oil 2 tsp
- Salt
- For soaking ; Split Bengal gram 1/4 cup
- Split black gram 1/4 cup
- Split green gram 1/2 cup
- For masala preparation ; Mustard seeds 1 tsp
- Turmeric powder 1 tsp
- Dry red chillies 2-4
- Curry leaves 10-15
- Pinch of asafoetida
- 1 meduim size carrot grated
- Salt
- Chopped corriander leaves
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Instructions
- Wash and soak all the lentils together for 15-20 minutes.
- Method for dumplings; Mix oils and salt in boiling hot water and add rice flour and mix well. Do it fast so that no lumps are formed. Cover with lid for 10 minutes.
- For preparing masala; Drain water from the lentils and grind to coarse paste using no water or very less only if required also add dry red chillies while grinding.
- After 10 minutes take the dough and knead it well on a clean kitchen counter to make it even and smooth with the help of oil. Make small (marble size) balls and steam it for 10 minutes.
- In a wide pan heat oil add mustard seeds. Add curry leaves, turmeric powder and asafoetida mix well. Now add the ground lentil paste, salt and mix well by stirring continuously.
- The lentils will start to come together in 7-8 minutes. All The moisture will evaporated then switch off the flame.
- Add the dumplings into this masala and toss gently, without breaking the dumplings. Sprinkle Chopped corriander leaves and serve. Enjoy hot.
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Love the fact that this is a generation old recipe.