Ammini Kozhukattai is an age old recipe that we love to have as evening snack or tiffin. Since it is made with tempering lentils and with steamed rice balls, this is a very healthy and safe tiffin for all.Though this is made with the left over dough made for preparing sweet modhaks on Ganesh Chathurthi, this Kozhukattai finds a place in the regular menu in many households...
SEE ALSO: WHEAT KARA KOZHUKATTAI, SWEET PIDI KOZHUKATTAI, UPPMA KOZHUKATTAI, AMMINI KOZHUKATTAI
Pre time: 10 minsCooking time: 30 minsServes: 4
Ingredients for making Ammini Kozhukattai:
Raw rice flour 2 cups
Thur dal (Split Pigeon Peas) 2 tb spoons
Chana dal 2 tb spoon
Urad dal 1 tb spoon
Red chillies 4 or 5
Mustard seeds for tempering
Curry leaves for garnishing
Oil 4 tb spoons
(Note: Instead of rice flour you can soak raw rice 2 cups for 2 hours and grind it to smooth batter in a mixie or blender with water to milkshake consistency)
How to make Ammini Kozhukattai?
Soak the three dals and red chillies in water for 1 hour.
Add water to rice flour to bring it into pour in consistence.
Add a tea spoon of salt to it and 2 tea spoons of oil to the batter.
Heat a wok and add the batter to it and keep stirring in medium flame.
In five minutes the batter will turn into rice dough. Allow it to cool.
Grease your palm and make small tiny balls out of the rice dough and steam them out for 15 minutes and keep aside.
Mean while when the balls are getting steamed, drain the water out of the soaked dals and grind them to coarse mixture without adding water like we grind for vadai.
Heat a pan with 2 tb spoons of oil.
Saute it with mustard seeds and half tea spoon of hing powder.
Then add the ground dal mixture and stir well.
In few minutes the paste will become dry and separate.
Now add the boiled rice balls and mix them all well.
Garnish with curry leaves.
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