Ammini Kozhukattai , we make usually make from the left over dough(outer layer) while making Modakam for Vinyagar Chaturthi. This ammini kozhukattai itself makes a tiffin or snack and it is a quite a healthy and addictive snack too. Though there are different version of making this ammini kozhukattai I am sharing the one which my mom usually makes at home. Check out the notes to see the different ways of making ammini kozhukattai.
INGREDIENTS:( Yields 35-40 mini balls)
|RICE FLOUR | IDIYAPPAM FLOUR||1 CUP|
|WATER||1 AND 1/4 CUP|
|SESAME OIL||1 TSP|
|IDLI MILAGAI PODI||1-2 TSP|
|MUSTARD SEEDS||1/2 TSP|
|COCONUT OIL||1/2 TSP|
- Boil the water by adding salt and sesame oil to it.
- Keep the rice flour|idiyappam flour in a wide bowl.
- When the water comes to a rolling boil,slowly add the water to the flour.
- Normally for idiyappam flour it will take 1 and 1/4 cup of water for 1 cup of flour. But for store bought rice flour it will be little less.
- Just mix with a spoon while adding water.
- This should be of a smooth dough consistency.
- When it is warm knead it with your hands and add a tsp of sesame oil if you want.
- Cover with a moist cloth to avoid dryness.
- Grease your hands with oil and make a small size balls out of the rice flour dough.( I am not good in making even sized balls)
- Steam this in a greased idli plates for 10 minutes in medium flame.
- Heat a pan and add the coconut oil.
- Temper with mustard seeds and curry leaves.
- Add the steamed balls to this and add the idli milagai podi and coconut.
- Gently mix it well.
- Check for salt.
- Enjoy this guilt free snack for evening tiffin.
- Do not over steam this kozhukattais as it will turn hard and chewy.
- Instead of Idli Milagai Podi you can add redchilli powder while kneading the dough and make balls. the rest of the procedure is same.
- Alternatively while tempering mustard seeds chopped green chilies or red chilies can be added to give spicyness to the ammini kozhukattais.