How to make 3 varieties of Ammini Kozhukattai for Ganesh Chaturthi
My current situation doesn’t demand I sit and write a blog post but doing so.. Do you know why? It’s the recipe for one of my favourite snacks, Ammini Kozhukattai. I have been in love with this snack or prasad recipe for Ganesh Chaturthi ever since I was a little kid. I would always tell Ma to make some extra for me and she would happily oblige. I overate this when I was a child, and still do, every single time I make it.
There are some foods that you associate yourself with strongly and so much so that people around you also know how much it means to you. If I miss Ma a lot, 2 things I do is make a bowl of curd rice and add a dollop of Vadu manga pickle just the way she did and second is make a batch of Ammini Kozhukattai and enjoy. My husband knows this about me and though he is not a fan of this, he happily eats without complaining as he understands my sentiments.
With Ganesh Chaturthi around the corner, I knew I had to give this dish a very special place in the blog and hence went all out in making the Kozhukattai in three different flavours with a South Indian touch. They are no onion and garlic flavours that would be a perfect prasad option along with the Sweet Kozhukattai or Ukadiche Modak, as Maharashtra calls it. Needless to say, they are gluten free, vegan and vegetarian. Ammini Kozhukattai is also referred to as Mani Kozhukattai too.
Dealing with rice flour is a bit tricky but someone who has been making modaks and helping her Ma in the kitchen since her teens, this is a very easy job. If you are skeptical or dread handling the rice flour and have issues with the dough drying etc, please read the recipe notes and you will find the answers to your question. Also the step by step images help you a lot. Also, Ammini Kozhukattais are way easier than the stuffed variety so handling the rice flour dough should be much easier.
Usually there are 2 varieties of Ammini Kozhukattai made, one is with the grated coconut and the other is the spicy one, which I have also covered, since it is my favourite too. But at the end of the day, some creativity is bound to happen when you miss your Ma so much admist all the celebrations and preparations. Also with the husband away since a week, I was feeling blue and decided to cook my way through the day.
I am sure you will enjoy making this at home this Ganesh Chaturthi and offer it to the Almighty.
Bappa Morya… Read the recipe below, the notes, the step by step pics and I am sure you will sail your way to success.
Recipe to make 3 Flavours of Ammini Kozhukattai for Ganesh Chaturthi
Ingredients for the Kozhukattai
- 1 cup Raw Rice Flour
- 1 cup Water
- 1 tsp Sesame Oil
- Salt as per taste
- Heat 1 cup of water in a thick bottom kadhai or non-stick pan.
- Allow it to simmer, add salt and the 1 tsp oil.
- Now slowly add the rice flour and then work your spatula quickly to mix everything together.
- Ensure the heat is on low while adding the rice flour.
- Keep working the dough, you may see some lumps here and there so try and break them with the spatula and after 5 odd minutes of cooking the dough, switch off the flame.
- Cover the dough with a lid for 2 minutes and then start working on the same.
- Grease your hands with sesame oil and take small portions of the rice flour dough and make marble sized balls.
- Steam them for about 10 minutes and once slightly cool, divide the balls into 3 portions and prepare the flavourings with tempering as given below.
Variety 1 – Lemon Ammini Kozhukkatai
Heat a kadhai or a non stick pan, add sesame oil (1tsp), ½ tsp mustard seeds followed by ½ tsp of sesame seeds, a pinch of haldi powder or turmeric powder and curry leaves. Saute this well until the mustard seeds crackle and its time to add the steamed rice balls or kozhukattai. Stir well, add salt if required and then switch off the flame. Squeeze some lemon juice and stir well. Serve hot.
Variety 2 – Karuvepillai (Curry Leaf) Ammini Kozukattai
Ingredients for the Curry leaf or Karavapellai podi is given in this blog post. Kindly refer to the same.
Heat a kadhai or a non stick pan, add sesame oil (1tsp), ½ tsp mustard seeds followed by ½ tsp of sesame seeds and curry leaves. Saute this well until the mustard seeds crackle and its time to add the steamed rice balls or kozhukattai along with 1 tblsp of the Curry leaf spiced powder or podi. Stir well, add salt if required and then switch off the flame. Serve hot.
Variety 3 – Kara (Spicy) Ammini Kozhukattai
Heat a kadhai or a non stick pan, add sesame oil (1tsp), ½ tsp mustard seeds followed by ½ tsp of sesame seeds and curry leaves. Saute this well until the mustard seeds crackle and its time to add the steamed rice balls or kozhukattai along with ½ tsp of Red chilli powder. Stir well, add salt if required and then switch off the flame. Serve hot.
Recipe Notes (to avoid drying of the rice flour dough)
- Never let the rice flour dough to completely cool. Always work the dough when it is slightly warm. It helps you handle the dough, shape and leads to no breakage or dryness while steaming.
- Always add ½ tsp of oil to your palms while kneading the dough and before making the rice flour dough balls.
- While shaping the dough, simultaneously heat the water in a steamer or pressure cooker. Never let the balls dry out while waiting to be steamed. If there is a huge batch, place a damp kitchen cloth and cover it while the first batch is being steamed.