Maduram-Pati Style Ammani Kozhukattai / Savoury Protein Dumplings
1 hour 5 minutes
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About Maduram-Pati Style Ammani Kozhukattai / Savoury Protein Dumplings
This cherished recipe for Maduram-Pati Style Ammani Kozhukattai has been lovingly passed down through generations in my family. I fondly remember helping my Great-Grand-Mom, Maduram-Pati, prepare these delightful dumplings in our Tanjore kitchen—a tradition that is still alive in Tanjore today. In her honor, I dedicate this post and the recipe’s name to her, celebrating both her legacy and the timeless flavors she introduced to our family.
Ammani Kozhukattai is not only a beloved breakfast or snack but also holds a special place during South Indian festivals, especially Ganesh Chaturthi, as it is considered a favorite offering for Lord Ganesha. Made from rice flour porridge and a sautéed masala of coarsely ground mixed lentils, this protein-rich dish is both nourishing and flavorful. My unique twist includes grated carrot for a refreshing burst of color and taste, making these dumplings a vibrant and healthy treat for kids and adults alike—perfect for snacking, especially in the summers.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
- 1 cup Rice dumpling preparation
- 1 cup Water use use more only if reqd. very hot
- 2 tsp Coconut Oil or oil or any oil
- 1.5 tsp Salt or as per taste
- 1/4 gm Bengal Gram Dal for soaking, split
- 1/4 gm Gram black, split
- 1/2 gm Gram green, split
- 1 tsp Mustard Seeds or masala for masala preparation, rai
- 1 tsp Turmeric Powder haldi
- 2 Chillies dry, red
- 10 leaves Curry Leaves
- 1 pinch Asafoetida hing
- 1 Carrot meduim size grated
- 1.5 tsp Salt or as per taste
- leaves Coriander chopped
Instructions
- 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.
- The lentils will start to come together in 7-8 minutes. All The moisture will evaporated then switch off the flame.
- Add the dumplings into this masala and toss gently, without breaking the dumplings. Sprinkle Chopped corriander leaves and serve. Enjoy hot.
Recipe Notes
Additional Tips
- For added crunch and flavor, try tempering the dumplings in a mix of ghee and coconut oil along with mustard seeds, curry leaves, and finely chopped green chilies before serving.
- If you want extra softness in your kozhukattai, steam them for an additional 2–3 minutes after shaping, especially if serving later—this helps keep them moist for longer periods.
- To make this recipe vegan, simply use coconut oil throughout instead of ghee, which also enhances the traditional flavor profile.
- Leftover dumplings can be refrigerated and gently reheated by steaming for a few minutes to restore their original texture—avoid microwaving as it can make them dry or rubbery.
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Recipe Nutrition
Calories: 42kcalCarbohydrates: 9gProtein: 1gSodium: 1140mg
Pv Iyer
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6 Comments
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Such a great recipe! Can’t wait to try it.
This looks perfect! Thanks for posting.
This is awesome! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
This looks perfect! Thanks for posting.
Love the fact that this is a generation old recipe.