Ammini Kozhukattai | Mani Kozhukattai with detailed step by step photo and video recipe. Check out the Ammini kozhukattai video and if you like the video pls SUBSCRIBE to my channel
Ammini Kozhukattai | Mani Kozhukattai is a tasty after school snack or light dinner prepared with Kozhukattai dough. It is also prepared with leftover Kozhukattai dough on special days. I have used store brought rice flour which makes it easy.
Almost every year, Ammini Kozhukattai will be prepared on Vinayaka Chaturthi/ ganesh chadurthi / varalakshmi Pooja as an evening snack. Amma generally prepares some for prasadam, and some for us to eat.
In the evening, she prepares a fresh batch oh Ammini Kozhukattai with the leftover dough, pooranam, and vada batter. Having a sweet tooth I usually make frequent visits to the kitchen and attack the sweet puranum. There will be less Sweet Kozhukkatai left, so she prepares this easy snack for the evening.
Peoples makes Ammini Kozhukattai differently. I will soon post a sweet version with sweet poranam. Here is the four savory versions. All versions taste good.
On festive days Ammini Kozhukattai is made with steamed leftover vadai batch. I once soaked dal for Paruppu usili and Used leftover excess dal for Ammini Kozhukattai and everybody loved it. Ever since this has become regular in our home.
Dal soaked for Paruppu Urundai Mor Kuzhambu and Paruppu Urundai kara Kuzhambu can also be used for Ammini Kozhukattai.
Kozhukattai recipe collection
Ingredients
- Rice flour – 1 cup
- Water – 1 cup + 1/2 cups
- Toor dal - 1/4 cup
- Channa dal - 1/4 cup
- Red chili - 2
- Coconut - 2 tbsp
- Salt – as needed
- Coconut oil – 1 tsp
- To Temper:
- Coconut oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Urad Dal - 1/2 tbsp
- Hing - generous pinch
- Curry leaves - 1 spring
Instructions
- In a saucepan, add coconut oil and 1 cup + 1/2 cup of water and bring to boil. When it is boiling well and you see bubbles, add the rice flour (Have 1/4 cup of water boiled in separate pan/kettle)
- For the flour that I used, the extra 1/4 cup hot water was not needed. If you feel the dough is dry, add 1 tablespoon of water, else no need to add. Water added should be boiling hot water, so it's better to keep 1/4 cup hot water separately
- Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
- When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut oil helps
- Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature
Ammini kozhukattai - Version 1:
- Add coconut oil to the pan, when oil is hot add mustard seeds
- When it splutters, add hing, red chilli, urad dal and curry leaves
- After the dal is golden brown, add the steamed balls, salt and mix well
- Cook for a minute and switch off
Ammini kozhukattai - Version 2:
- Add coconut oil to the pan, when oil is hot add mustard seeds
- Once when it splutters, add hing, red chilli, urad dal and curry leaves
- After the dal is golden brown, add the coconut and cook for 2 - 3 minutes till nice aroma comes
- Add steamed balls, salt and mix well. Cook for 2 minutes in low flame; switch off. It tastes Thengai Sadam
Ammini kozhukattai with idli podi - Version 3:
- Add coconut oil to the pan, when oil is hot add mustard seeds
- Once when it splutters, add hing, urad dal, and curry leaves
- After the dal is golden brown, add idli podi and give a quick saute
- Add steamed balls, salt, and coconut; mix well. Cook for 2 minutes in low flame; switch off
Paruppu Usili Ammini kozhukattai - version 4
- Wash and Soak toor dal, chana dal and red chilli for atleast 2 hour
- Drain water from the soaked dal and grind them along with very little water (around 1 or 2 tbsp) , salt to a coarse mixture.
- Boil water in idli pan, grease the Idli plate and spread the coarse mixture on the plate and steam it for 6-7 minutes (like steaming idlies) and switch off
- After 5 minutes take the steamed dal and keep in a plate, and once they are warm enough to handle crumble them with your hands (Can also pulse once in mixie) and set aside.
- Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter. Add the crumbled Dal and salt if required; saute for 2-3 minutes or till they are roasted
- Add the steamed balls and cook in low flame for 2-3 minutes and switch off
Ammini Kozhukattai version 5 - with Uppu Kozhukattai stuffing
- Add 1 tablespoon of Idli podi, 1/4 teaspoon of turmeric powdering, 1 teaspoon of coconut oil to 1/2 cup of ulundhu Kozhukattai stuffing
- Saute for 2 minutes in low flame
- Add cooked Kozhukattai and sauté for a minute in low flame
Video
Notes
- Leftover paruppu vadai batter can also be used
- Instead of using combination if dal whole change dal can be used
- Idli podi kozhukattai was also prepared with 1 cup of rice flour
- Dhaniya podi, karuveppilai podi, thengai podi can be used instead of idli podi
- Amount of water may vary slightly depending on the rice flour
- coconut can also be added to Paruppu usili mami Kozhukattai
- Always cover the dough with damp cloth to prevent it from getting dry
- Ulundhu vadai batter can also be used but texture varies
Ammini Kozhukattai
Preparation Time: 5 mins | Cooking Time: 25 mins | Serves : 3
Recipe Category: Snack
Ingredients
Rice flour – 1 cup
Water – 1 cup + 1/2 cups
Toor dal - 1/4 cup
Channa dal - 1/4 cup
Red chili - 2
Coconut - 2 tbsp
Salt – as needed
Coconut oil – 1 tsp
To Temper:
Coconut oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tbsp
Hing - generous pinch
Curry leaves - 1 spring
How to prepare Mani kozhukattai:
- In a saucepan, add coconut oil and 1 cup + 1/2 cup of water and bring to boil. When it is boiling well and you see bubbles, add the rice flour (Have 1/4 cup of water boiled in separate pan/kettle)
- For the flour that I used, the extra 1/4 cup hot water was not needed. If you feel the dough is dry, add 1 tablespoon of water, else no need to add. Water added should be boiling hot water, so it's better to keep 1/4 cup hot water separately
- Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
- When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut oil helps
- Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature
Ammini kozhukattai - Version 1:
- Add coconut oil to the pan, when oil is hot add mustard seeds
- When it splutters, add hing, red chilli, urad dal and curry leaves
- After the dal is golden brown, add the steamed balls, salt and mix well
- Cook for a minute and switch off
Ammini kozhukattai - Version 2:
- Add coconut oil to the pan, when oil is hot add mustard seeds
- Once when it splutters, add hing, red chilli, urad dal and curry leaves
- After the dal is golden brown, add the coconut and cook for 2 - 3 minutes till nice aroma comes
- Add steamed balls, salt and mix well. Cook for 2 minutes in low flame; switch off. It tastes Thengai Sadam
Ammini kozhukattai with idli podi - Version 3:
- Add coconut oil to the pan, when oil is hot add mustard seeds
- Once when it splutters, add hing, urad dal, and curry leaves
- After the dal is golden brown, add idli podi and give a quick saute
- Add steamed balls, salt, and coconut; mix well. Cook for 2 minutes in low flame; switch off
Paruppu Usili Ammini kozhukattai - version 4
- Wash and Soak toor dal, chana dal and red chilli for atleast 2 hour
- Drain water from the soaked dal and grind them along with very little water (around 1 or 2 tbsp) , salt to a coarse mixture.
- Boil water in idli pan, grease the Idli plate and spread the coarse mixture on the plate and steam it for 6-7 minutes (like steaming idlies) and switch off
- After 5 minutes take the steamed dal and keep in a plate, and once they are warm enough to handle crumble them with your hands (Can also pulse once in mixie) and set aside.
- Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter. Add the crumbled Dal and salt if required; saute for 2-3 minutes or till they are roasted
- Add the steamed balls and cook in low flame for 2-3 minutes and switch off
Ammini Kozhukattai version 5 - with Uppu Kozhukattai stuffing
- Add 1 tablespoon of Idli podi, 1/4 teaspoon of turmeric powdering, 1 teaspoon of coconut oil to 1/2 cup of ulundhu Kozhukattai stuffing
- Saute for 2 minutes in low flame
- Add cooked Kozhukattai and sauté for a minute in low flame
yummilicious, we prepare this with a slight difference, just add tadka, coconut flakes to the flour while heating in pan and then steam it. Yours looks so perfect Vidya 🙂
Oh nice will try that version soon dear:-)
Another new, lovely dish for me 🙂
Thanku:-)
This looks so good! I have a sweet tooth too and this dish looks like something I would love. Thank you for sharing this great recipe!
Thanku:-) its a savory but sweet version can also be tried
Being a savory person I like these a lot
🙂
Never tried savoury rice dumplings. ..just droooooooooling by the look. ..wil try it sometime. ...yummmmm
Do try Chitra:-)thanks dear
You are always making these cute little snacks!!
Thanks:-)
These looks soo yummy!Y the name ammini kozhukattai vidya?any ideas?
Don't know why its named so. I will have to ask mom. Thanks Shannu:-)
These are soft and tasty...... Looks delicious !!
Thanks Sony:-)
My mother loves this recipe! I love your creativity in this entire blog, keep up the great work!
Thanks for your kind words:-)
These sound quite good.
Thanks:-)
Looks tempting.. Very good presentation.. 🙂
Thanku Aswini:-)
You know now I wish I had known you before I came to india I would have surly gate crashed..he he he
To have such lovely dishes...
Yummy this toooooo
🙂 thanku
Awesome! Have never tried something like this before and it looks yummy!!
Thanks Esha:-)
I don't think I've heard of these, but they sure look delicious.
thanks Loretta:-) its a snack
Thanku:-)
There are so many versions of the Ammini Kozhukattai...I never get tired of them as they are so easy to make and they can be so versatile!
Shobha
Yes Shobha, totally agree:-)