Ammini Kozhukattai, Kara Mani Kozhukattai Recipe

Mani Kozhukattai/Ammini Kozhukattai Recipe by GoSpicy.net Mani Kozhukattai/Ammini Kozhukattai Recipe by GoSpicy.net

Mani Kozhukattai - Steam cooked mini rice balls tossed with cooked moong dal, grated coconut or peanut & roasted coconut powder. These will be utterly delicious and it not very hard to do. Today, I am preparing this for vinayagar chaturthi. These small beauties go well with our sweet kozhukattai too. You can also make this in the evening as a snack.

Mani Kozhukattai/Ammini Kozhukattai Recipe by GoSpicy.net/

For this mani kozhukattai, I used idiyappam flour. You can use store bought or homemade rice flour too. If you are using store bought rice flour, roast it before you use. For the seasoning, here I showed you two versions of mani kozhukattai. The one with moong dal is very mild and not so spicy and the other one is little spicy and flavorful. The idea of adding roasted peanut and coconut powder was very instant. Suddenly, I thought of this. It came out absolutely delicious. Other than these two types of kozhukattai, you can also make it with idli podi, karuveppilai podi, pepper powder or chili powder etc. Just play around with these ingredients and give this kozhukattai a try. You will definitely make this often not just for vinayagar chaturthi.

Mani Kozhukattai/Ammini Kozhukattai

Cuisine: South Indian | Category: Festival Recipes | Serves: 2

Prep Time: 30 min | Cook Time: 20 min

INGREDIENTS
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For the kozhukattai Dough:
Rice Flour/Idiyappam Flour - 1/2 cup
Water - 1 cup
Salt - as required
Oil - 1 teaspoon
Version 1: Mani Kozhukattai with moong dal
Moong Dal/Pasi Paruppu - 1 1/2 tablespoon
Grated Coconut - 1/4 cup
Oil - 1 tablespoon
Mustard Seeds - 1/2 teaspoon
Urad Dal/Ulunthu - 1/2 teaspoon
Dry Red Chilli - 2 nos
Curry Leaves - 10 leaves
Asafoetida - a pinch
Turmeric Powder - a pinch
Salt - to taste
Version 2: Kara Mani Kozhukattai
Peanut - 1 tablespoon
Dry Red Chilli - 2 nos
Grated Coconut - 1/4 cup
Oil - 1 tablespoon
Mustard Seeds - 1/2 teaspoon
Curry Leaves - 10 to 15 leaves
Turmeric Powder - a pinch
Salt - to taste
INSTRUCTIONS
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1Wash moong dal and soak it in boiling water for half an hour. Keep this aside. Now let's prepare the kozhukattai dough. In a pan, boil 1 cup of water with salt and oil.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

2Once it started boiling simmer the stove. Add in the rice flour to the water. Quickly mix the flour with the spoon or spatula. Mix it fast because rice flour will absorb water very quickly. When you start mixing, you may see small lumps. Do not worry. Keep mixing it and it will disappear. When the dough starts to come together, switch off the stove.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

3Remove the pan from the stove and cover it. Let it cool down a little bit. Once the dough becomes warm enough to handle, grease your hand with oil. Knead the dough into a smooth ball.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

4Now, take a little kozhukattai dough and make a small smooth ball like in the below picture. Do the same for remaining dough. Keep the kozhukattai dough covered while you shape them. This prevents the flour from becoming dry.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

5Boil some water in a steamer pot or idli pot. Then place all the shaped kozhukattai in and steam cook it for 10 minutes or till it is done.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

6Meanwhile boil some water in an another pan and add the soaked moong dal. Let it boil for 3 to 5 minutes. Cook the moong dal till just well done. Do not cook it to mushy consistency. Once the moong dal is cooked, strain it and keep it aside.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

7After 10 minutes, kozhukattai will also be cooked and remove it from the stove. Now, heat a pan with 2 teaspoon of oil. Add in mustard seeds, urad dal, curry leaves. Stir it till mustard seeds flutter and urad dal turns golden brown. Then break the red chillies into two and add it to the oil. Then add in the asafoetida and turmeric powder.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

8Now add the cooked kozhukattai and enough salt. Give it a stir. Next goes in the cooked moong dal. Give a quick stir.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

9Finally, add the grated coconut, stir and cook for less than a minute. Then switch off the stove. Mani kozhukattai is now ready!

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

10For Kara mani kozhukattai: Heat a pan with 1/2 teaspoon of oil and add the peanuts. Roast the peanuts over low flame for 5 minutes. After that add the dry red chilli and roast that too.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

11Now, switch off the stove and add the grated coconut. The heat from the pan is enough to roast the coconut slightly. Stir it well and let it cool down. Once it is completely cool down, grind this into a little coarse powder.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

12Now, heat a pan with 2 teaspoon of oil. Add in mustard seeds and curry leaves. Allow it to pop. Then add the turmeric powder, cooked kozhukattai and enough salt. Give it a quick stir.

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net

13Next goes in the ground powder. Mix it and cook for few seconds till the ground powder stick well with the kozhukattai.. Remove it from the stove. Kara mani kozhukattai is now ready!!

Mani Kozhukattai/Ammini Kozhukattai cooking steps by GoSpicy.net
NOTES

Here, I used store bought idiyappam flour. You can use homemade or store bought rice flour too. If you are using store bought rice flour, just roast them a little bit before you use.

Grease your hand with oil or ghee before you shape the kozhukatai. It helps to make a smooth shape and prevent from sticking.

For 1 cup flour and 2 cups of water gives a softer kozhukatai.

Do not let the dough comes to a room temperature. Knead and shape the kozhukattai while it is still warm to handle.

Keep the dough covered while you shape the kozhukattai.

For other variations, you can season the kozhukattai with idli podi, karuvepilai podi or pepper powder. Just play around with the ingredients.

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