Kara Ammini Kozhukattai or Mini Kozhukattai or Mani Kozhukattai is a healthy and lite snack made with rice flour. The only time consuming part is rolling them into small balls. We can make plain and sweet versions also using the same steamed balls. This Ammini Kozhukattai is familiar in TamilNadu and try this kozhukattai for Ganesh Chathurthi which falls on 5th Sep, 2016.
Please checkout my other Ganesh Chathurthi related recipes below:
Kovil Sakkarai Pongal
Black Channa Sundal
Channa Sundal Recipe | Kondakadalai Sundal | Chickpea Sundal
Kovil Puliyodharai | Temple Style Puliyodharai
Lemon Rice Recipe
Coconut Ladoo Recipe
Ulundu Vadai | Medhu Vadai
Kara Ammini Kozhukattai or Mini Kozhukattai or Mani Kozhukattai is a healthy and lite snack made with rice flour. This Ammini Kozhukattai is familiar in TamilNadu and try this kozhukattai for Ganesh Chathurthi.
- 1 Cup Rice Flour / Idiyappam Flour
- 2 Cups Water
- 1 tbsp Grated Coconut
- Salt To Taste
- 4 to 5 Red Chilli
- 1 tbsp Urad Dal
- 1 tbsp Channa Dal
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 Red Chilli
- 2 Pinch Hing
- 1 Sprig Curry Leaves
- 2 tsp Oil
Take a large bowl, add rice flour with salt. Boil water in vessel until bubble appears. Pour water little by little to the rice flour.
Mix with the laddle, once slightly cooled, knead with your hand till soft and smooth. Also cover the dough with damp cloth to avoid dryness. Now grease your hand with little oil and start rolling the dough into small balls.
Grease a idly plate with oil and place all the balls carefully. Steam it for 8 to 10 minutes. In a pan dry roast channa dal, urad dal and red chilli to golden brown.
Cool down and grind it in a mixer to a coarse powder. Heat oil in a pan, and temper with all the ingredients given in the table 'To Temper'.
Add the grinded spice powder and give a quick stir. Now add the steamed balls, grated coconut and mix well.
Kara Ammini Kozhukattai is ready.
1. I used store bought rice flour, brand name is Organic Tattva. Homemade rice flour can also be used.
2. Use gingelly oil for this recipe, which gives an unique taste to the Kara Ammini Kozhukattai.
3. Make only small sized balls, so that the spice powder will be absorbed and coated well in the kozhukattai.
4. Don’t steam the kozhukattai for more than 8 to 10 minutes or else it will become hard and rubbery.
5. For simple version, skip roast and grinding the spices. Use idly milagai podi and go ahead with the recipe.