Ammini kozhukattai is one of those dishes that bring
everlasting memories. My Periyamma likes these ammini kozhukattai a lot. So
Amma makes these lovely little balls whenever Periyamma visits us. Nothing
fancy about this steamed rice balls, but makes a perfect home-made snack that
can be made easily. Now off to the recipe.
Ingredients:
Rice flour-1 cup
Salt-as needed
Hot water-as needed
Vegetable pil-1 tsp
To Temper:
Mustard seeds-1 tsp
Urad dal-1 tsp
Cumin seeds-1 tsp
Sundal Podi (recipe here)-1 tbsp
Shredded fresh coconut-1/2 cup
Curry leaves-1 sprig
Oil-2 tsp
How it Happened:
1. In a mixing bowl, add rice flour and salt. Mix well and
add oil. Mix that and add hot water and with a help of a wooden ladle mix them
to form soft dough. When it is cool enough to handle apply oil in your hand and
knead the dough to form smooth, soft and non-sticky dough.
2. Now pinch small marble sized dough and smoothen it to
form balls. Make equal sized balls with the entire dough.
3. Steam the rice balls for 10 minutes /until they are
cooked. Remove them from steam and set aside.
4. Heat oil in a kadai, add mustard seeds, Urad dal, cumin
seeds and curry leaves. When they pop, add sundal podi and mix well. Now add
the steamed rice balls, mix them so that each rice ball has a touch of the
tempered sundal podi. Cook for 2 minutes in medium flame.
5. Add shredded coconut, mix once and switch off the flame.
Notes:
*The water which is added to the rice flour should not be
rolling boiled. When the water just starts to boil i.e., when bubble starts
bouncing from the bottom of the pan to the top,pour it side by side while
mixing the flour and keep checking the consistency of the dough.
*If you don’t have sundal podi, you can simply temper with
other mentioned ingredients along with freshly ground coarse black pepper which
wafts a heavenly aroma which can be added towards the end. Refer this Milagu urundai post.
* The rice balls appear shiny when they are cooked. Then you
can remove them from the steamer.
No comments :
Post a Comment