Maduram-Pati Style Ammani Kozhukattai / Savoury Protein Dumplings

April 14, 2018

•

Pv Iyer

1,304

Reads

Breakfast, Brunch, Dinner, Lunch, Snacks

Prep Time

0h

20m

Cook Time

0h

45m

Cuisine

South Indian

Yield / Serves

6 Servings

Category

Vegetarian

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.

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 to taste

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 to taste

Chopped corriander leaves

Wash and soak all the lentils together for 15-20 minutes.

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.

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.

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.

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.