Ammini Kozhukattai aka Mani Kozhukattai are basically steamed rice flour balls later tossed in a tempering to enhance the flavours.
For Dumplings Dough:
- 1/2 Cup Idiyappam flour or Rice Flour
- 1 tbsp Grated Coconut
- 1 1/4 Cup Water Add as needed
- 1 tsp Sesame Oil or Ghee
- 1/4 tsp Salt
- Orange & Green Food Colours For tricolour version
- Oil for greasing Palm & Idli Plate
- 1 tbsp Sesame Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 to 2 Dry Red Chillies
- 1/4 tsp Asafoetida
- Few curry leaves
Spicy Version: To the above tempering add:
- 2 tbsp Gun Powder or Curry Leaves Powder
- 1/4 Cup Grated Fresh Coconut
Dough For Dumplings:
To a bowl, add in the rice flour/idiyappam flour. To this add coconut and give it a nice mix.
In a sauce pan, boil water with salt and Sesame oil/ghee. Once it starts boiling, turn off the heat.
Add this hot water little by little to the rice flour mixture and mix well with a spatula to make a smooth dough.
Cover and let it rest for 10 minutes.
Tricolour Ammini Kozhukattai:
After 10 minutes, divide the dough into 3 equal parts. Add Green colour to one part, Orange colour to another part and leave the last one as it is (white). I'm using organic food colours. If you are just making regular ones, just make it only white.
Knead each part again to get a smooth dough. Grease the palm with Sesame Oil/ghee , pinch a tiny portion of the rice paste and roll into marble sized balls. Repeat this for rest of the dough and make balls.
Steaming Ammini Kozhukattai:
Bring a pan or idli pot with an inch of water to a boil .
Grease the idli plate with oil and arrange the rolled kozhukattai balls.
Steam over medium high heat for 10 to 12 minutes covering the pan with a lid.
Turn off the heat and rest for 10 minutes so that they cool down.
Tempering Ammini Kozhukattai:
First Version: Heat a pan with a tablespoon of sesame oil. Add in chana dal, urad dal, mustard seeds, cumin seeds & a dry red chilli. Once the mustard seeds pop, add asafoetida & a few curry leaves. Add in the cooked dumpling balls and toss for a minute. This is best for kids as it's not that spicy.
Second Version: Prepare the same tempering as above, then add Gun powder/idli podi or Curry Leaves Powder or any Lentil based Spice mix like here. Then add in some fresh coconut grate & mix well. Add in the cooked dumpling balls and toss for a minute to coat. Check for salt and add only if required.
Ammini Kozhukattai or Mani Kozhukattai is ready!
- Adding oil in the water helps to cook the dough non-sticky and soft.
- To get a crack free smooth kozhukattai balls, kneading to a soft dough is the important step.
- Never let the rice flour dough to completely cool down. Work the dough while it is slightly warm. It helps you shape better.
- Always add a little oil to your palms while kneading the dough and before making the rice flour dough balls.
- Use Sesame Oil for best taste.