Name: Maduram-Pati Style Ammani Kozhukattai / Savoury Protein Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
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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Recipes

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 richÂ dish,Â made fromÂ rice flour porridge, with a sautÃ©d 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.

Prep Time 20

Cook Time 45

Total Time 1 5

Served AsBreakfast, Brunch, Dinner, Lunch, Snacks

CuisineSouth Indian

Servings

Ingredients

Instructions

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Wash and soak all the lentils together for 15-20 minutes.
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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.
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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.
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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.
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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.
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The lentils will start to come together in 7-8 minutes. All The moisture will evaporated then switch off the flame.
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Add the dumplings into this masala and toss gently, without breaking the dumplings. Sprinkle Chopped corriander leaves and serve. Enjoy hot.