Wednesday, September 04, 2013

Mani Kozhukattai recipe/ Ammini Kozhukattai | Vinayagar Chathurthi Recipes

When I saw this cute Kozhukattai in some of the blogs, I really wanted to give a try. The name of the kozhukattai sounds interesting and it can be made quickly as an evening snack. The left over dough after making Modak or Idiyappam can be used to make these cute tiny balls. Even though Jany doesn't like any of the Kozhukattai, I pester him to try it and give me comments. Thank God for giving such a loving person around me to support whatever I do, with his charming smile. Here we go for the recipe. 

Ingredients:
For the Dough:
Rice flour/Idiyappam flour - 1/2 Cup 
Boiling water - as required 
Salt - as required 
Oil/Ghee - 1 tsp (Optional)
To Temper: 
Oil 
Mustard 
Urad dhal - 1 tsp
Curry leaves - few
Red Chilli - 2
Asafoetida - a pinch 
Coconut - 1/4 cup 
Salt - as required
Method:
1. Take the rice flour in a bowl after sieving it 2 or 3 times. Then boil the water. Add boiling water little by little and form a smooth dough using a wooden ladle. Allow it to cool for sometime and knead it with your hands to form smooth dough. It may be slightly sticky. If using oil/ghee rub it on the dough and keep covered.
2. Slightly grease your hands with a little oil or ghee, and make small sized balls as shown below.(Let it be of the seedai size). Arrange it on your idli mould or steamer plate and steam it for 10 mins. Once it is done, the outer layer turns shiny. Take the kozhukattai's out without breaking and cool it for few mins.
3. Meanwhile in a pan, add some oil and allow the mustard seeds, curry leaves to crackle. Along with this add the urad dal, Red Chilli, asafoetida and saute it till the urad dal turns light brown. Now add the grated coconut and stir till it is cooked. Finally, add the kozhukattai with required salt and give a quick stir until the kozhukattai's are coated with the tempering. Switch off the flame.
The yummy and cute Ammini kozhukattai can be served with evening coffee. Kids will really love these cuties. It is suited for festivals too.
Points to remember:
  • Don't overcook the kozhukattai. If overcooked it may turn chewy or rubbery.
  • Add water little by little to get the expected dough consistency. Don't allow the dough to dry, while making balls.
  • For variation, you can sprinkle Idli Milagai podi on top of it.

Warm Regards,
Happy's Cook - Divya

12 comments :

  1. lovely kolukkai.......looks yum....
    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

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  2. Looks yumm dear, same pinch dear made this yesterday...
    On going event and giveaway: wtml event @ priyas virundhu

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  3. Yummy kozhukkattai and love the step by step explanation.

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  4. Thanks dear for visiting my space... first time here n u have a lovely space... Glad to follow you dear... keep goin...

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  5. They look so lovely... I just saw it on Priya's blog and now urs..I take that as a sign to try it :P

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  6. I love it and cant stop eating it if I make it!

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  7. I want that bowl..Love it very much.

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  8. Pass me here. its been a long time i tried this

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