Dec 2, 2012

Ammini kozhukattai

This is one of my childhood favourites. Whenever yummy used to make idiyappam, she used to make small balls with the leftover dough and we all used to be crazy about it. We used fight over it as there wont be may. It was the same dough as idiyappam but still eating chinna kzhukattai was definitely different. It tasted great everytime we had them

Mamma used to make this fried version and they would be just gone in a minute. Simple and divine is what I would say. Its not always about fancy foods that we crave for. Sometimes its just about simple things that we look for. Sometimes food that bring back a lot of memories. This on is one of that kind

A simple recipe that makes me smile every time I have it. My kids love it too so its great news for me and my kitchen. So every time there is some leftover dough after making idiyappams I get to make this for sure

Serves... 2-3 ppl
Serve option... Hot

This is what u'll need...

Rice flour - 1 cup
Gingelly Oil - 1 tspn
Salt to taste

For tadka ->
Oil - 1 tspn
Idli/dosa podi - 1 tspn or more
Broken urad dal - little
Mustard seeds - a little
Red chilly - 1

Here is the stir....
  • Measure a cup of rice flour into a bowl
  • Add half a tspn of salt
  • Heat a cup of water in a separate pan
  • When the water comes to a rolling boil add a teaspoon of oil. Gingelly oil is best but if you dont have just go ahead and use regular cooking oil that you have handy
  • Pour the water-oil mixture little by little into the rice flour 
  • Give it a good mix using a wooden spatula. Bring everything together
  • Use water little by little and make a smooth dough
  • Pinch out little pieces of dough and roll them into small balls. Keep them ready on a plate till ready to be cooked
  • Grease idli plates with a little oil and place few balls into each dip in the mould
  • Steam this in a pressure cooker for about 10 minutes(no whistle to be used)
  • Turn off the flame and let it cool down while you get the tadka / tempering ready
  • Heat oil in a pan and add mustard seeds, broken urad dal and broken red chilly
  • Toss in the cooked kozhukattais into the pan
  • Add a teaspoon or more of idli-dosa podi into the pan. Add more or less as per your taste
  • Give everything a good mix and let stir around for about 30 seconds to a minute
  • Turn off the flame and remove it to a serving plate
  • Serve hot and enjoy

                                                  • Keep the water boiling during the process of making the dough. It helps making a soft dough
                                                  • I used hoemade rice flour. Its actually toasted after grinding which gives an extra added flavour to the kozhukattai
                                                  • Adjust podi amount as per your taste

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