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…
Yield / Serves
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
Soak the three dals and red chillies in water for 1 hour._x000D_ Add water to rice flour to bring it into pour in consistence._x000D_ Add a tea spoon of salt to it and 2 tea spoons of oil to the batter.
Heat a wok and add the batter to it and keep stirring in medium flame._x000D_ In five minutes the batter will turn into rice dough. Allow it to cool._x000D_ Grease your palm and make small tiny balls out of the rice dough and steam them out for 15 minutes and keep aside.
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.
Heat a pan with 2 tb spoons of oil._x000D_ Saute it with mustard seeds and half tea spoon of hing powder.
Then add the ground dal mixture and stir well._x000D_ In few minutes the paste will become dry and separate. _x000D_ Now add the boiled rice balls and mix them all well._x000D_ Garnish with curry leaves._x000D_
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