Ammini kozhukattai recipe

Ammini kozhukattai, mani kozhukattai recipe is a mild spiced, snack with moong dal along the tiny cute little rice flour dumplings. Step by step detailed post.

We make a similar one called neer urundai but this is prepared mainly during Vinayagar Chathurthi festival.

Especially you can make use of leftover kozhukattai dough and ulundu pooranam to prepare this re mix version.

I have posted neer urundai when I just started my blog. We boil water and add the rice balls in that water to cook it, instead of steaming.

It has totally different taste and texture than this ammini kozhukattai. I love that so much.

This is totally different in both making process and taste. I love this as snack.

I have never made this way, this is the first time I am making, after my MIL made this for evening snack when I was there in Chennai few months back.

Me, Aj and my MIL rolled the balls chatting and watching TV. It was fun job for Aj. He totally enjoyed making it.

But he doesn't like to eat this. I thought this will be the apt time to post this as Ganesh Chaturthi is nearing. Though there are many variations in this ammini kozhukattai, this is my version!

Ammini kozhukattai ingredients

Main ingredients are,

• Rice flour - Use processed flour like idiyappam flour or homemade rice flour for soft results. Store bought rice flour may give harder or undercooked feel if it is not good quality!
• Moong dal
• Coconut

See recipe card for more.

Variations

The recipe varies from household to household. Some make it exclusively, while some make use of the leftover kozhukattai dough.

Ingredients we add along also differs accordingly. I have added dal along, but one can also make with the leftover urad dal filling.

You can add just crushed pepper and cumin tempered in ghee.

Quickly toss in Idli milagai podi for a change!

Check out my other Ganesh chaturthi recipes.

Recipe card

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5 from 4 votes

Ammini kozhukattai

Ammini kozhukattai recipe with moong dal, prepared with rice flour. Mild spiced, flavourful ammini kozhukattai with step by step pictures.

Course Snack

Cuisine Indian

Prep Time 30 minutes

Cook Time 20 minutes

Servings 2

1x2x3x

Cup measurements

Ingredients

• ½ cup Rice flour I used idiyappam flour
• 1 cup Water
• 2 tablespoon Moong dal Pasi paruppu
• ⅛ teaspoon Turmeric
• ¼ cup Coconut grated
• 1 teaspoon Sesame oil
• Salt As needed

To temper

• 1 tablespoon Oil I used coconut oil
• ½ teaspoon Mustard
• 1 teaspoon Urad dal
• 1 sprig Curry leaves
• 2 Green chilli Slit
• ⅛ tsp Asafoetida

Cook ModePrevent your screen from going dark

Instructions

• Wash and soak moong dal in hot water firstly.

Prepare dough

• In a heavy bottomed vessel/ non stick pan, boil water. Add salt, sesame oil and flour to it.
• 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.
• Let it cool down a bit. Once you are able to handle the heat, grease your hands and knead the dough.

Shape ammini kozhukattai

• Start making tiny balls. Keep the dough covered and knead now and then to prevent drying.
• Grease idli plates with sesame oil and arrange the ammini kozhukkattai on it.

Steam

• 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 to prevent over cooking.
• 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 by boiling. Just make sure you just cook it without over cooking.
• By the time the mani kozhukattais gets cooked, the moong dal also would have been got just right cooked, since we have pre soaked it in hot water.

Temper

• Now heat a kadai and temper with the items given under ‘To temper’ table in order.
• Add the steamed mini kozhukattais and mix well.
• Add grated coconut, cooked dal, turmeric and mix gently.

Video

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 leftover urad dal pooranam too.
• In the updated video, I have added salt while sauteeing dal instead of while steaming. You can do either way, no wrong in it.
• Turmeric is also optional.

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Stepwise photos

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

Ammini kozhukattai dough

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.

Steam ammini kozhukattai

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.

Temper ammini kozhukattai

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.

Flavorful, eye appealing, cute little ammini kozhukattai ready to be offered to Ganesh as well as your family would love it as prasadam.