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Ammini Kozhukattai (steamed And Tempered Rice Balls)

Ammini Kozhukattai (steamed And Tempered Rice Balls)
Ammini Kozhukattai (steamed And Tempered Rice Balls)
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Snacks
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About this Recipe

Ammini Kozhukattai is an age old recipe that we love to have as evening snack or tiffin. Since it is made with tempering lentils and with steamed rice balls, this is a very healthy and safe tiffin for all.Though this is made with the left over dough made for preparing sweet modhaks on Ganesh Chathurthi, this Kozhukattai finds a place in the regular menu in many households...

Ingredients & Quantity
  • Raw rice flour 2 cups
  • Thur dal (Split Pigeon Peas) 2 tb spoons, Chana dal 2 tb spoons, Urad dal 1 tb spoon and Red chillies 4 or 5
  • Mustard seeds for tempering Curry leaves for garnishing and Oil 4 tb spoons
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How to cook?
  1. Soak the three dals and red chillies in water for 1 hour.  Add water to rice flour to bring it into pour in consistence. Add a tea spoon of salt to it and 2 tea spoons of oil to the batter.
  2. Ammini Kozhukattai (steamed And Tempered Rice Balls)
  3. Heat a wok and add the batter to it and keep stirring in medium flame. In five minutes the batter will turn into rice dough. Allow it to cool. Grease your palm and make small tiny balls out of the rice dough and steam them out for 15 minutes and keep aside.
  4. Mean while when the balls are getting steamed, drain the water out of the soaked dals and grind them to coarse mixture without adding water like we grind for vadai.
  5. Ammini Kozhukattai (steamed And Tempered Rice Balls)
  6.  Heat a pan with 2 tb spoons of oil. Saute it with mustard seeds and half tea spoon of hing powder.
  7.  Then add the ground dal mixture and stir well. In few minutes the paste will become dry and separate.  Now add the boiled rice balls and mix them all well. Garnish with curry leaves.  
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