AMMINI KOZHUKATTAI RECIPE | GANESHA CHATURTHI RECIPES

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
SALT	1/2 TSP
SESAME OIL	1 TSP
COCONUT(SCRAPPED)	2-3 TBLSP
IDLI MILAGAI PODI	1-2 TSP
MUSTARD SEEDS	1/2 TSP
COCONUT OIL	1/2 TSP
CURRY LEAVES	FEW

METHOD:

• 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.

Note:

• 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.

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