Ammini Kozhukattai: Soft, Gluten-Free Rice Flour Balls Recipe
35 minutes
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About Ammini Kozhukattai: Soft, Gluten-Free Rice Flour Balls Recipe
Discover the delightful taste of Ammini Kozhukattai, a traditional South Indian gluten-free snack. These soft, melt-in-your-mouth rice flour balls are subtly seasoned with cumin, asafoetida, and a hint of salt, making them a perfect breakfast, brunch, or evening snack. Easy to prepare and incredibly versatile, they're also ideal for packing in lunchboxes.The secret to their irresistible texture lies in the gentle steaming process, which creates a light and airy interior. The aromatic spices add a depth of flavor that will tantalize your taste buds. Whether you're a seasoned South Indian cook or a curious beginner, this recipe is sure to become a favorite.Prepare to be amazed by how simple yet delicious this gluten-free treat is! It's a wholesome and satisfying snack that's perfect for any time of day.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Kozhukattai Dough
- 1 cup Rice Flour
- 1 1/2 cup Water
- 1/2 tsp Salt or to taste
- 1 tbsp Coconut fresh, grated
- 1-2 tbsp Refined Oil for kneading
For the Tempering
- 3 tbsp Refined Oil
- 1/4 tsp Asafoetida hing
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds rai
- 2 Chilies broken into smaller pieces, dry, red
- 9 leaves Curry Leaves small sprigs
- 1 1/2 tbsp Coconut fresh, grated
- 2 tbsp Coriander chopped
- 1 Lemon juice of
Instructions
Prepare the Dough
- Bring 1 1/2 cups of water to a boil with 1/2 teaspoon of salt.
- Reduce heat to low. Add 1 tablespoon of fresh grated coconut and stir.
- Gradually add 1 cup of rice flour, stirring continuously to prevent lumps.
- Continue stirring until the mixture pulls away from the sides of the pan and forms a dough. Remove from heat, cover, and let rest for 8-10 minutes.
- Transfer the dough to a plate and let it cool slightly.
- Knead the dough with oiled hands, adding 1-2 tablespoons of oil if needed to prevent sticking.
Shape and Steam the Kozhukattai
- Roll small portions of the dough into balls.
- Grease a plate with oil and arrange the balls on it.
- Steam the balls for 15 minutes in a steamer.
- Remove from the steamer and let cool.
Make the Tempering
- Heat 3 tablespoons of oil in a pan. Add asafoetida, cumin seeds, mustard seeds, and red chilies. Once they splutter, add the curry leaves.
- Add 1 1/2 tablespoons of grated coconut and sauté briefly.
- Gently add the steamed rice balls to the tempering and mix carefully. Cook for 5 minutes.
- Remove from heat and stir in the lemon juice, remaining fresh grated coconut, and fresh coriander leaves.
- Mix well. Your Ammini Kozhukattai is ready!
Recipe Notes
Expert Tips for Perfect Ammini Kozhukattai
- Use good quality rice flour for the best texture.
- Don't over-knead the dough; it should be soft and pliable.
- Ensure the steamer is hot before adding the kozhukattai balls for even steaming.
- For a spicier version, add more red chilies to the tempering. You can also adjust the amount of asafoetida according to your preference.
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Recipe Nutrition
Calories: 237kcalCarbohydrates: 24gProtein: 3gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 285mgFiber: 1g
Neeru Gupta
Articles: 53
3 Comments
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This looks incredible! I need to try it.
Such a delicious dish! Thank you.
Looks so delectable! Thanks for posting.