Ammini Kozhukattai - Mini steamed rice balls with Indian tempering!

Ammini Kozhukattai alos known as Mani Kozhukattai derives its name from the fact that these are small tiny balls made with rice. Normally when we make any Kozhukattais with filling there will be some rice dough that is in excess. That excess is made into this delicious Ammini Kozhukattai.

These look visually appealing and loved by children and adults. We all love Ammini Kozhukattais and this is in demand so much that many a times on Sundays Amma prepares these as Breakfast | Snack.

INGREDIENTS

For Rice Dough

1/2 cup Raw Rice

1 cup Water

To taste Salt

1 tsp Homemade Ghee | Clarified Butter

For Ammini Kozhukattai

1/2 tsp Homemade Ghee | Clarified Butter
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
A pinch Hing | Asafoetida Powder
4 - 5 Kadhi Patta | Curry Leaves

METHOD

• Preparing Rice Dough
• Wash and soak rice for 4 hours in 1 cup water.
• After 4 hours, strain the water and keep aside both soaked rice and stained water.
• Grind to a smooth paste. Add strained water as required to facilitate grinding.
• In a non stick pan, add rice paste and remaining strained water, ghee, salt and mix well.
• On low flame, stir continuously till it gets to a dough like consistency.
• Switch off the flame and keep aside.
• Preparing Ammini Kozhukattai
• Make small equal portions of Rice dough and keep aside.
• Grease fingers with ghee and then gently roll kozhukattai between the palms of your hand to get a smooth surface. 
• Place these kozhukattais on a steamer plate and steam them for 8 to 10 minutes. You can also grease the idli plates and place about 5 to 6 of these rice balls and steam.
• Remove steamed Ammini Kozhukattais.
• In a kadhai heat oil and add rai, urad dal and kadhi patta. As rai begins to crackle add hing and saute for few seconds.
• Add  steamed Ammini Kozhukattais and toss so that the tempering gets coated across them.
• Switch off gas and transfer to serving bowls.
• Serve  Ammini Kozhukattais with Coconut Chutney and Molaga Podi.

We have used:

1. Tata Salt Lite

2. L G Hing Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.