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ammini kozhukattai
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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.
Prep Time30 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 2


  • ½ cup Rice flour I used idiyappam flour
  • 1 cup Water
  • 2 tablespoon Moong dal Pasi paruppu
  • 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
  • tsp Asafoetida


  • 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.


  • 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.