Ammini Kozhukattai

Ammini Kozhukattai 

Thanks to online food groups and blogs which introduced me to other cuisines than Mangalorean cuisine. This recipe is made during Ganesha festival by the Tamil community. I haven’t tasted this anywhere but the pictures always pleased me and I wanted to try this. I learnt this from a Facebook food group and have followed the recipe as mentioned.  I never knew that the pronunciation of kozhukattai, initially I read as Ko-zu-kattai but later I came to know its pronounced as Ko-l-kattai or KOH-r-kah-tai. Sorry if I am pronouncing it wrong. The love for food is what connects us right?

Let us get to the making of kozhukattai.

Ingredients

1/2 cup Rice flour

1 cup Water

Salt, to taste

1+1 tablepoon of oil

For Tempering

1 teaspoon Mustard seeds (sasam/rai)

1 teaspoon split urad dal

1 sprig Curry leaves

1 Dry Red Chilli, for tempering

1/4 teaspoon Asafoetida/hing

2 teaspoon Fresh coconut, grated for garnish

Method:

To begin the preparation of Ammini Kozhukattai, mix 2 teaspoon of rice flour in water thoroughly and bring the water to a rolling boil. Add 1/4 tsp of salt and 1 tablespoon of oil. Let the rice flour cook in water for a few minutes till it thickens.

Now add the rest of the flour, using a laddle mix vigorously such that there are no lumps. Cover and allow cook on low/medium heat for 3-4 minutes.

Switch off the flame.

When the dough is hot enough to handle or warm gently knead with oiled hands.

Take the dough and pinch into small roundels.

 Meanwhile heat a steamer with adequate water to boil.

Steam these mini dumplings for 8-9 minutes till glossy. Do not overcook them, else they will turn rubbery. So just 8-9 minutes are good.

Heat a pan add in the remaining 1 tbsp oil and add urad dal and mustard seeds and wait for them to crackle. Then add the curry leaves, red chilli, asafoetida and scraped coconut.

Add the Ammini Kozhukattai to this tempering and toss well.

Serve this hot.

Happy Cooking,

Aps 



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