How to make 3 varieties of Ammini Kozhukattai for Ganesh Chaturthi

How to make 3 varieties of Ammini Kozhukattai for Ganesh Chaturthi – Steamed Rice Flour dumplings that are made in a delicious 3 different varieties with a South Indian touch for Ganesh Chaturthi

How to make 3 varieties of Ammini Kozhukattai for Ganesh Chaturthi

How to make 3 varieties of Ammini Kozhukattai for Ganesh Chaturthi

Blogging today about one of my favourite snacks, Ammini Kozhukattai. This Savory bite size Kozhukattai is made for Ganesh Chaturthi Festival. I have been in love with this snack or prasad recipe for Ganesh Chaturthi ever since I was a little kid. 

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 and Uppu Kozhukattai or Ulundu Kozhukattai The sweet and savory Modak versions.

Needless to say, they are 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. 1 cup Raw Rice Flour
  2. 1 cup Water
  3. 1 tsp Sesame Oil
  4. Salt as per taste

Method

  • 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

3 varieties of Ammini Kozhukattai 5.jpg

Variety 2 – Karuvepillai (Curry Leaf) Ammini Kozukattai

3 varieties of Ammini Kozhukattai 4.jpg

Variety 3 – Kara (Spicy) Ammini Kozhukattai

3 varieties of Ammini Kozhukattai 3.jpg

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.

 

Ammini Kozhukattai Recipe with 3 flavours

How to make 3 varieties of Ammini Kozhukattai for Ganesh Chaturthi

Step by Step Recipe on How to make 3 varieties of Ammini Kozhukattai for Ganesh Chaturthi – Savory Vegan Steamed Rice Flour dumplings that are made in delicious 3 different varieties
5 from 1 vote
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Course: Appetizer, Breakfast, Snack
Cuisine: South Indian
Keyword: ammini Kozhukattai, ganesh chaturthi prasad recipes, Low oil Snack, mani kozhukattai, steamed snacks, varieties of ammini kozhukattai, Vegan Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 people

Ingredients

  • Ingredients for the Base Recipe
  • 1 cup Raw Rice Flour
  • 1 cup Water
  • 1 tsp Sesame Oil
  • Salt as per taste
  • Ingredients for Lemon Flavour Ammini Kozhukattai
  • 1 tsp Sesame Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp White Sesame seeds
  • A pinch of Turmeric Powder or Haldi powder
  • Curry Leaves as required
  • Juice of one lemon
  • Salt to taste Check notes below
  • Ingredients for Karvapellai or Curry Leaf Flavor Ammini Kozhukattai
  • 1 tsp Sesame Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp White Sesame Seeds
  • 1 tbsp Curry Leaves Podi or Powder Check below (instructions) for a short recipe
  • Salt to taste Check notes below
  • Ingredients for Kara (spicy) ammini Kozhukattai
  • 1 tsp Sesame Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp white sesame seeds
  • A pinch of asafoetida or hing
  • 1/4 tsp Red Chilli powder
  • A pinch of Turmeric powder or Haldi Powder
  • Curry Leaves as required
  • Salt to taste

Instructions

  • Method to Make the Basic Ammini Kozhukattai
  • 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.
  • How to Make Lemon Flavour Ammini Kozhukattai with ingredients in the list above.
  • Heat a kadhai or a non stick pan, add sesame oil (1tsp), ½ tsp mustard seeds and ½ tsp of sesame seeds.
  • Add a pinch of haldi powder or turmeric powder and curry leaves.
  • Saute this well until the mustard seeds crackle. Now add the Ammini Kozhukattai.
  • Stir well, add salt if required and then switch off the flame.
  • Squeeze lemon juice and stir well. Serve hot.
  • How to Make Curry Leaf or Karvapellai Flavour Ammini Kozhukattai
  • To Make Curry Leaf Powder – 1 cup Curry Leaves, 4 to 7 nos. Pepper Corns (depends on your spice level) 4 to 5 Whole red chillies, ¼ cup Urad Dal, 2 tblsp Chana Dal, 1 tblsp black sesame seeds,2-3 drops of oil for roasting the dal / ingredients, Salt as per taste and a pinch of Hing (Roast the above ingredients and grind in a mixer grinder. Can be stored and used to mix in rice too)
  • 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.
  • How to Make the 3rd Variety – Kara or 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 some curry leaves.
  • Saute this well until the mustard seeds crackle, add hing, some red chilli powder, turmeric powder along with the steamed rice balls.
  • Mix well, add salt if required and then switch off the flame. Serve hot.

Notes

Notes (to avoid drying of the rice flour dough)
    • Salt – It is added while making the rice flour dumplings so add / sprinkle a little while making the 3 varieties. You may skip, if you feel you have added enough. 
    • 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 a drop 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 rice 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.

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Thank you for visiting

Vidya Narayan

Views: 1591

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 9 Comments

  1. Hugs to you… bookmarking this recipe…loved it…I am not a fan of steamed rice dishes but this looks irrestible… definitely gonna try this one day….

    1. Hugs back Renu and please try this, I am sure you will love it (a small batch for trial)

  2. My favourite too.

    1. thanks dear

    1. Thank you Jyoti

  3. 5 stars
    Love it Vidya. If it were possible I would have started eating the phone just to get close to these yummy beauties. Ammini kozukottai has been on my todo for ages. Nothing like now to try them out. Bookmarking especially for the flavored ones.

    1. Haha. Love the opening line Arch. Do try these, pretty easy and will be gone before you know it.

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