Ammini Kozhukkattai made with rice flour and an authentic, traditional Tamil food can be translated as Indian rice balls. Usually served in the breakfast, but at the time made in the evenings for the kids.
As 'Vinayakar Chathurthi' is nearing, I think this is the ideal time for posting this recipe. Varied varieties of Kozhukattai will be prepared on this festive occasion. 'Kozhukattai' refers to steamed rice flour dishes.
'Ammini Kozhukattai' is the first most one I make on this occasion. This not only easy but also an eye-catcher because of its spherical sponge-like structure. Which attracts everyone from the kids to the adults.
My mom usually processes rice flour at home. Another question arises here, how to process rice flour at home for making Indian rice balls? The first step, wash and clean rice. Secondly, let them air dry in the shady area by spreading them evenly in a cloth. Once it dried, grind them to a fine powder in the commercial Rice Grinding Mill.
You may also check out other recipes like Paal Kozhukattai, Semiya Upma.
But alternatively, we can also use store-bought 'Idiyappam Powder' or 'Rice Flour' for making this ammini kozhukkattai. If it is Idiyappam flour, skip the first step and proceed to the next step. If it is regular 'Rice Flour', we need to process it by slightly sauteing without oil.
How to Make Ammini kozhukkattai
1. If you have Rice flour, fry the flour in a pan without oil in the medium heat by stirring continuously. Make sure flour should remain white in color till it reaches the sand consistency and keep aside.
2. If it is 'Idiyappam Flour', you can start from here. Bring 3 cups of water to boil and add salt.
3. Mix the boiling water to the flour in 3-4 times by mixing them continuously. Try to make the small ball out of the flour, if it is sticky add the little flour. If the ball brittles add little boiling water to form a thick smooth paste.
4. Make small spherical balls, You can also engage your kiddos, definitely, they will enjoy doing this job.
5. Steam these balls in the steamer / Idli pot for about 7-10 min or until the rice balls gets cooked completely.
6. In a pan add a teaspoon of oil, add mustard, black gram, curry leaves and wait till they splutter. Then add the steamed rice balls and saute it for a minute.
Serve this Steamed Rice Balls as a breakfast or as a snack in the evening. It does not require any side dish.
Ammini Kozhukkattai-Indian rice balls
For the dough
- 2 cups rice flour / idiyappam flour
- 1 teaspoon salt
- 21/2 cups boiling water +2-4 tablespoon of water
For the seasoning
- 1 teaspoon vegetable oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal / skinless black gram
- 8 curry leaves
- ¼ cup grated coconut
For the dough
- In a mixing bowl, add rice flour and salt.
- Pour boiling water in three intervals and stirring with a wooden ladle simultaneously.
- The flour comes together like a dough and looks crumbled. Allow it cool for a while.
- Using hand, combine and knead them well to make a stiff dough.
- Sprinkle water or flour if necessary.
- Try make a small ball, if it is sticky add the little flour. If the ball brittles add little boiling water to form a thick smooth paste.
- Make small spherical balls of half an inch diameter.
- Steam these balls in the steamer/idli pot for about 6 minutes or until the rice balls gets cooked completely And set aside.
For the seasoning
- Over medium heat, in a pan add cooking oil, black mustard seeds, urad dal, red chili, curry leaves, and grated coconut.
- Wait until the mustard seeds splutter.
- Then add the steamed rice balls and saute it for a minute.
- Serve hot as a breakfast or as a snack.
Tips and Variations:
Make different shapes and sizes to attract the kids.
This kozhukkattai need not be seasoned, it can be served as it is along with a big piece of fresh coconut.
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Looks really delicious and yummy.
It looks delicious !!!
could you tell me if it's glutinous rice flour or regular rice flour ? Thanks !!!
Thanks and this recipe requires regular rice flour, but glutinous rice flour can be used in its absence. But the texture of the rice balls could turn to little chewy.