Ammini Kozhukattai
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About Ammini Kozhukattai
Today, I'm excited to share a truly tasty and satisfying gluten-free treat from South India—Ammini Kozhukattai. Made with soft rice flour balls subtly seasoned with cumin seeds, asafoetida, and a touch of salt, this dish is perfect for breakfast, brunch, or as a delightful evening snack. It's so versatile that you can even pack it for tiffin, ensuring a wholesome and delicious bite any time of day.
What makes Ammini Kozhukattai special is its light, melt-in-the-mouth texture and the gentle yet aromatic flavors that shine through every bite. Whether you're looking for a healthy snack or a unique addition to your South Indian breakfast table, this recipe is sure to impress with its simplicity, taste, and gluten-free goodness!
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Recipe Time & More
Ingredients
- 1 cup Rice Flour
- 1/2 tsp Salt (or as per taste)
- 4 tbsp Refined Oil
- 1/4 tsp Asafoetida (Hing)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds (Rai)
- 1 Lemon Juice
- 1/4 cup Coconut (fresh grated)
- 2 Red Chillies (dry)
- 9 leaves Curry Leaves (strigs)
- 2 tbsp Coriander (Dhania, fresh)
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Instructions
- Add 11/2 cup water in a pan and add 1/2 tbsp Salt.
- Keep flame between medium and high mode, wait till it starts boiling.
- Once it starts boiling then put it back to slow mode.
- Add 1tbsp fresh grated coconut and mix it .
- Add rice flour and start stirring constantly.
- Keep stirring to avoid lumps formation.
- So rice flour has left the pan and binded together switch off the flame and cover it with lid and keep it as it is for 8 - 10 minutes.
- So after 10 minutes transfer it in a plate.
- The dough is a bit warm, lets knead it.
- Apply little refined oil on palm and knead it.
- If you feel dough is sticky then add 1 tbsp oil and knead.
- So the dough is ready.
- Now take a small portion and roll it on your palm.
- Now balls are ready. Greased the plate with oil and placed the rice balls on it.
- Boiled the water in a steamer. Place the rice balls plate in steamer.
- Close it with lid and steam it for 15 minutes.
- So after 15 minutes lets check. Switch off the flame and remove the plate and let it cool.
- Let's do tempering. Add 3tbsp oil in a pan. Once oil is heated add 1/4 tsp asafoetida, cumin seeds, mustard seeds and dry red chillies.
- Add few curry leaves. Mix all the ingredients together.
- Add 11/2 tbsp grated fresh coconut mix it all together.
- Add all rice steamed balls and mix it lightly with soft hands and cook it for 5 minutes.
- After 5 minutes switch off the flame. Add juice from 1 lemon, add little grated fresh coconut and mix fresh coriander leaves.
- Mix it all together. Our Ammini kozhukattai is ready.
Recipe Notes
Additional Tips
- For extra crunch and color, temper some grated coconut and finely chopped curry leaves along with the mustard and cumin seeds before tossing the steamed rice balls in the seasoning.
- If you prefer a spicier version, add finely chopped green chilies or a sprinkle of red chili powder during tempering to enhance the heat without overwhelming the dish's delicate flavors.
- To make ahead for tiffin or parties, steam the rice balls and store in an airtight container in the fridge for up to 2 days; reheat by quickly steaming or microwaving before tossing with fresh tempering and lemon juice.
- For a tangy twist, try mixing a spoonful of idli podi (spiced lentil powder) into the final toss along with lemon juice for an extra layer of flavor and a pop of South Indian authenticity.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 237kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Sodium: 285mg | Fiber: 1g
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Neeru Gupta
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This looks incredible! I need to try it.
Such a delicious dish! Thank you.
Looks so delectable! Thanks for posting.