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Ammini Kozhukattai | Steamed rice flour dumplings | Naivedyam recipes

Kalyani
Ammini Kozhukattai or Mani Kozhukattai is an offering made to Lord Ganesh for the festival. These are steamed rice flour dumplings, tempered lightly. Served as a light snack too
5 from 5 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Festival Recipes, Naivedyam
Cuisine South Indian, Tambrahm, Tamilnadu Cusine
Servings 2 servings

Equipment

  • Steamer
  • Thick Bottomed Pan
  • Spatula

Ingredients
  

  • 1/2 cup Rice flour Sub with Idiyappam flour / Modak flour
  • 1 cup Water
  • 1/2 tsp salt or to taste
  • 2 TBSP Oil sesame oil preferred, divided use
  • 1 tsp Mustard seeds
  • 1/2 tsp split black gram Urad dal / Ulutham paruppu
  • 1 sprig curry leaves
  • 1 red chillies broken
  • 1/8 tsp asafoetida skip for GF
  • 2 TBSP coconut grated, fresh or frozen

Instructions
 

  • Bring the water to a rolling boil. Add 1/4 tsp of salt and 1 TBSP of oil.
  • Sprinkle 2 tsp of rice flour and quickly close it. Let the flour cook for 1-2 mins.
  • Now add the rest of the flour and mix vigorously. Cover to cook on low/medium heat for 3-4 mins.
  • Switch off the flame.
  • When the dough comes to slightly more than room temperature, gently knead with oiled hands.
  • Make a cylinder with the dough and pinch into small roundels. Meanwhile keep a steamer with adequate water to boil)
  • Steam these mini dumplings for 8-9 mins till glossy. Don't overcook them else they would turn rubbery.
  • Once they cool, prepare the tempering with the remaining oil and tempering ingredients. Toss the kozhukattai in these and serve immediately.

Notes

Tips to make tasty Ammini Kozhukattai:
  1. Use the freshest rice flour you can find. It can be store bought or made at home
  2. Keep all ingredients at room temperature (especially if using frozen coconut or using the rice flour from the fridge)
  3. Sesame Oil is highly recommended for this dish. If not, ground nut oil also may be used. Olive oil cannot be used here
  4. If you don't have a steamer, place the roundels in an idli plate, 3-4 per mould and steam on high pressure as you would do so for idlis
  5. Once steamed, give a standing time of 5 mins before tossing them in the tempering. That way, it won't turn mushy
  6. One more variation to this Ammini Kozhukattai is that you can add Idli Molagapudi (gun powder) or Poodu Podi (spicy Garlic powder) to the tempering for a change. Both these powders are however, not added if making these for a prasadham / Naivedyam for the festival.   
Keyword Festival Recipes, Ganpati festival, Kozhukottai recipes, Mani Kozhukattai, Post workout snack, Quick Snack, Steamed, Vinayagar Chaturthi Prasadam
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