Ammini Kozhukattai (3 varieties of Ammini Kozhukattai for Ganesh Chaturthi)
Step by Step Recipe on How to make 3 varieties of Ammini Kozhukattai for Ganesh Chaturthi. A Savory South Indian Vegan Steamed Rice Flour dumplings that are made in delicious 3 different varieties
Servings 3 people
Equipment
- Steamer or Pressure Cooker
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.