• 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