Ammini Kozhukattai
Amani kozhakatai, these delicately-seasoned steamed rice balls are made as an offering during ganesh chaturthi in tamilnadu, but they can be served as a low calorie snack anytime!
    Cook Time
    Cook Time
    For The Garnish
    1. Combine the rice flour, salt and 2 cups of water in a bowl and mix well to a batter of pouring consistency.
    2. Grease a kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside.
    3. Remove in a greased thali and knead (while hot) using ¼ tsp of oil till smooth.
    4. Cover the dough with a wet muslin cloth and keep aside for 5 minutes.
    5. Rub ½ tsp of oil on your hands, take a little dough and shape into small size round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside.
    6. Heat the remaining 3 tsp of oil in another kadhai and add mustard seeds.
    7. When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
    8. Add the steamed rice balls, toss well and cook on a medium flame for another minute,serve hot garnished with coconut and coriander.
    Handy tips
    1. To make stuffed kozhakatai, fill the rice balls with a savoury filling of your choice.