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