Ammini Kozhukattai / Mani Kozhukattai
Tamil style kozhukattais with seasoning and easy preparation too !!
Serves: 2 - 3
1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 oz capacity) Nirapara / Double Horse Appam flour (rice flour) or any very good quality rice flour or any other idiyappam flour
1 1/2 cup water / 300 ml (Indian standard measuring cup of 200 ml / 8 oz capacity)
¾ teaspoon salt (or to taste)
1 teaspoon ghee
Extra 2 teaspoon oil (for final preparation)
Sieve Rice flour.
In a bowl, boil water. Add 1/4 teaspoon salt and 1 teaspoon ghee. When the water starts boiling , remove the lid, reduce heat to minimum. Pour sieved rice flour evenly with one hand and simultaneously stir with a spatula with the other hand (like Upma / Uppumaav preparation). Mixing of rice flour in boiling water is very important while making dough. It should be mixed evenly until rice flour and water well blended. Switch off the heat. Mix all the ingredients thoroughly and cover with a tight lid. Keep aside for 10 minutes.
Transfer this rice flour mixture to another wide bowl, knead again on a moderate heat and make an extra soft dough. Now the dough is very elastic in structure. You can fold / bind it into any form.
Divide rice dough into 20 portions and make round balls (small lemon sized balls). Apply 1 teaspoon oil on both the palms and make round balls.
In a flat bowl (or in a steamer bowl) grease 1 teaspoon oil. Arrange ammini kozhukattais carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft.
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera seeds (cumin seeds)
1/2 teaspoon urad dal
1 dried red chilli, halved
1 spring curry leaves ( Or 6 nos)
2 tablespoon grated coconut
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera, halved red chilli, curry leaves and urad dal. Saute for 2 minutes or until fragrant and crisp. Add grated coconut and stir well for 1 minute.
Pour the seasoning over Ammini Kozhukattai / Mani Kozhukattai. Serve hot or warm.