Ammini or mini kozhukattai are tiny steamed balls made with rice flour. You can get ready made rice flour in any super market. It is an easy to make snack and you can improvise the taste with any flavour/seasoning. Here is the basic version of it with simple seasoning.There is also a sweet version of this with jaggery and cardamom powder. Will post the recipe of it soon.
- Rice flour - 1 cup
- Water - as required ( 1 to 1.5 cups)
- Salt - to taste
- Coconut oil - 1/2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - few
- Urad dal - 1/2 tsp
- Dried red chilli - 1
- Idly molgapodi - according to taste ( for the spicy ones)
- Add rice flour with required salt ( 1/2 tsp) in a wide bowl. Add water little by little to make a smooth semi solid paste as shown.Make sure there are no lumps.
- In a kadai , add 1/4 cup water and when it starts boiling, add the above paste and keep stirring till you get a smooth dough.Do not let the dough to be very firm as it thickens little bit after switching off the flame.
- When the dough comes to room temperature, make small balls out of it as shown. Dip your palm in water every time when it sticks.
- Steam for 5 to 10 min. The outer layer will turn shiny once it is done. Check if it is cooked.
- For the spicy version, add idly molagapodi ( say 3 to 5 tsp) to the dough and knead well.
- Make small balls as before and steam for 5 to 10 min.
- Carefully take out the steamed balls with a flat spatula once it is warm. Make sure you do not break it or they do not cling to each other.
- In a kadai, add 1/2 tsp coconut oil and mustard seeds . When it splutters add urad dal and saute till they turn golden brown.
- You can even add a tbsp of shredded coconut while tempering.
- Add curry leaves, red chilli and the steamed balls. Mix well and saute for 2 to 3 sec.
- Repeat the tempering ( optional) for the spicy kozhukattai too.