Ammini kozhukattai recipe

Ingredients

To temper

Method

1. Soak moong dal in hot water. In a heave bottomed vessel/ non stick pan, boil water and add salt, sesame oil and flour to it.



2. Briskly stir and keep mixing until it forms a dough. Initially it can be looking as if there is some lumps forming. But as you stir, it will be alright.



3. Let it cool down a bit. Once you are able to handle the heat, grease your hands and knead the dough. Start making tiny balls. Keep the dough covered and knead now and then to prevent drying.



4. grease idli plates with sesame oil and arrange the balls on it. Boil water in idli pot, keep the soaked moong dal in a small bowl, with only water just enough to immerse it. Add salt to it.



5. Keep the idli plate over it. And steam for 10 minutes or until the balls are done.  If you have a different type of idli pot, cook moong dal separately. Just make sure you just cook it without over cooking.



6. By the time the mini kozhukattais gets cooked, the moong dal also would have been got just right cooked, since we have pre soaked it in hot water. Now heat a kadai and temper with the items given under ‘To temper’ table in order.



7. Add the steamed mini kozhukattais and mix well.



8. Add grated coconut, cooked dal (if little water is there, no problem) and mix gently.

Notes

• Soaking dal helps cook easily. If cooking separately, just boil water and add the soaked dal, boil for 2 mins and drain the water.
• Keep the dough always covered and knead every now and then with greased hands to prevent from drying.
• You can do the same with left over urad dal pooranam too.