Coconut and Masala Ammini Kozhakattai

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Ammini Kozhakattai (steamed small rice balls) is prepared during Ganesh Puja and Varalakshmi Puja. It is also known as ‘Maniya Kozhakattai’. As it is steam cooked, it consumes less oil. It suits well for children lunch boxes.

Apart from Puja, Ammini Kozhakattai can be prepared as snacks for children. With the usual one, I tried another masala variety which has come out well. I used dry rice flour to prepare this dish.

Serves: 4

Cooking time: 30 to 40 minutes.

Dough Preparation

Ingredients

• Dry rice flour – 2 cups
• Water – 4 cups (dry flour needs this much water)
• Milk – 1 table spoon (to get white colour and soft dough)
• Salt – pinch
• Sesame oil – 2 tea spoons

Method

The basic dough can be prepared in many ways.

• Boil 4 cups of water, milk and salt in a pan.
• Add the rice flour slowly and stir quickly to avoid lumps.

• Mix well until it thickens; remove from flame, close and keep for some time.
• Apply oil to your palm, knead to a soft dough; divide it in to two parts (for coconut,masala kozhakattai)

Coconut Ammini Kozhakattai

Ingredients

• Coconut – ½ shell
• Green chilli – 4 no
• Asafetida – pinch
• Salt – as per taste
• for seasoning
  • Mustard – ½ tea spoon
  • Urad dal – ½ tea spoon
  • Red chilli – 2 no
  • Curry leaves – few
• Dry grind coconut with green chilli and asafetida.

• Mix this with first half part of dough by applying some oil on your palm; make small balls and steam cook this in cooker for 6 to 8 minutes.
• Cool and give the seasoning.

• Coconut Ammini Kozhakattai is ready to serve.

Masala Ammini Kozhakattai

Ingredients

• Carrot small, grated – 1 no
• Cheese grated – 1 table spoon
• Red chilli powder – ½ tsp
• Asafetida – pinch
• Turmeric powder – pinch
• Salt – as per taste
• for seasoning
  • Mustard – ½ tea spoon
  • Urad dal – ½ tea spoon
  • Red chilli – 2 no
  • Curry leaves – few

Method

• Take the other half of dough. Add grated carrot, red chilli powder, salt, asafetida, turmeric powder and grated cheese.
• Mix gently and with oiled palm make small balls; steam this for 5 minutes.

• As we use cheese and carrot, after steaming kozhakattai will be soft. Allow it to cool completely, do seasoning and mix gently. Masala Ammini Kozhakattai is ready to serve.

Tips:

• When you open cooker after steaming, condensed steam as tiny water particles seen on kozhakattai indicate that it is cooked well.

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Tagged as: Ammini, Coconut, food, Indian, Kozhakattai, Kozhukattai, Masala, recipe