Ammani Kozhakattai which is made on Vinayaka Chaturthi ( Ganesh Pooja)
is actually steamed mini rice dumplings which are stir fried to make it crisp. It’s one of the most favourite snack of my family.
There are many recipes for this Kozhakattai. Today am sharing my version of the recipe. Hope you all would like it 🙂
Proceeded rice flour – 1 cup
Water – 1+1/2 to 2 cups
Sesame oil – 1 tbsp + 3 tbsps
Salt – a pinch
Urad dal( black gram/ ullundhu)- 1/2 cup
Red chillies – 4-5
Asafoetida( hing/ perungayam) – 1/2 tsp
Red chilli powder – 1/2 tsp
Grated coconut- 4 tbsps
Curry leaves few
Sesame oil – 4 tbsps
Mustard – 1 tsp + 1/2 tsp
Ready made processed rice flour for making Kozhakattai is available almost every where in Chennai. I have used ready made rice flour only.
To make processed rice flour at home
Wash and soak rice for 15-20 mins.
Drain completely and spread it on a thick kitchen towel and dry it under the shade.
When it’s almost dry, get it ground in a flour mill to a powder or you can grind it at home.
Add rice flour, water and a pinch of salt in a pan and mix very well. Ensure that there are no lumps. The mixture should be of dosa batter consistency.
Heat a pan. Add oil and the rice flour mixture and keep stirring continuously.
Cook till the mixture becomes thick and non sticky ( when you pinch it with your fingers, it should not stick). Let it cool.
Wash and soak urad dal for 1-2 hrs.
Drain completely. Grind the urad dal along with red chillies, hing and salt to taste to a a coarse paste adding little water.
Heat 2 tsps of oil in a pan. Add 1/2 tsp of mustard. When it starts spluttering, add curry leaves and the ground urad dal paste and sauté for few mins. Reduce the flame, close the pan with a lid and cook till it becomes non sticky. Take off the gas and let it cool.
To make the Ammani Kozhakattai
In a big bowl, add the cooked rice flour, urad dal mixture , 1 tbsp oil, red chilli powder and grated coconut . Mix very well and knead it to a smooth dough. Check for the seasonings. If required, add more salt and knead again.
Make small balls with the dough.
Steam the balls ( Kozhakattai) for 10-12 mins.
Let the steamed Kozhakattai cool down completely.
Spread it in a tray.
Heat the remaining oil in a pan. Add mustard. When it starts spluttering, add the curry leaves and the steamed kozhakattais.
Cook on a medium flame. Sauté till it turns golden and crisp.
Serve the Kozhakattai warm or at room temperature:)