Chettinad Style AMMINI (MANI) KOZHUKKATTAI

Chettinad Style Ammini (mani) Kozhukkattai is a traditional south indian rice flour based dumpling that is made during festivals especially Ganesh Chaturthi and Varalakshmi Viratham. It is one of my family's favourite snack and i make it often. This healthy and tasty kozhukkattai is easy and simple to make. 

PREPARATION TIME : 10 minutes

COOKING TIME         : 25 minutes

INGREDIENTS: (serves 4 persons)

• Rice flour/Idiyappam flour       - 2 cups (250 ml cup)
• Gingely oil                                   - 2 spoons
• Salt
• Hot water

For tempering:

• Oil                                - 2 spoons
• Mustard seeds           - 1 spoon
• Urad dal                      - 1 spoon
• Hing/asafoetida        - 1 pinch
• Curry leaves               - 8-10 leaves
• Red chillies                 - 2
• Grated Coconut         - 1/4 cup
• Idli podi (optional)    - 2 spoons

DIRECTIONS:

1. Get ready with all the ingredients. Boil some water and keep aside.

2. Add rice flour, 2 spoons of grated coconut and salt mix well. Add hot water little by little and mix well using ladle. Rest for 5-7 minutes. 

3. Add 2 spoons of gingely oil and knead to a soft and smooth non sticky dough, with a help of hand.(Tip: Gingely oil gives flavour and nice taste to the kozhukkattai.)

4. Apply oil in hand and roll the kozhukkattai dough into small marble size balls, make sure there are no cracks. (Tip: Do not roll the balls very tight.)

5. Place the rolled balls in oil greased-idli plates and cook/steam it for 15 minutes in high flame. (Do not over cook, else kozhukkattai may turn hard.)

6. After steaming, the kozhukkattai looks glossy/shiny. Transfer to a plate and cool the kozhukkattai.

7. Heat oil in a kadai and add mustard seeds, hing, urad dal, red chillies and curry leaves. Let them crackle.

8. Lower the flame and add the grated coconut and saute for a minute (Tip: Keep stirring, Do not brown the coconut.)

9. Add steamed kozhukkattai and idli podi (optional). Mix well and serve hot. (Tip: Idli podi gives nice dal flavors and enhances the taste.)

ADDITIONAL TIPS:

=> Use only hot water for kneading dough. Add hot water gradually and knead the dough.

=> Addition of finely chopped/grated coconut to the dough gives nice taste to the kozhukkattai.

=> I used gingely oil. You can also use any cooking oil.

=> If you want more spicy adjust the quantity of idli podi accordingly.