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.