I make mothagam and ulundu kozhukattai during vinayagar chaturthi. With the left out white dough I make ammini kozhukattai every year. My son loves ammini kozhukattai (masala) only. Now for the post, I made with fresh dough.
Let us see how to make
Here is the quick video
Rice flour – 1 cup
Water – 1 cup
Salt – to taste
Gingelly oil – 2 tblsp
Grated coconut – 2 tblsp
Mustard – ½ tsp
Urad dal – ½ tsp
Red chilli – 2
Curry leaves – few
Asafoetida – pinch
Ammini kozhukattai Method:
Boil the water till it bubbles continuously. Add rice flour, salt and oil to this water and knead well to make smooth dough.
Then make tiny balls out of it.
Steam cook these tiny balls in the steamer for 10 minutes.
Heat oil in a pan add mustard, asafoetida, urad dal, broken red chilli and curry leaves.
When they crackle add cooked tiny balls and grated coconut. Mix well and serve.
Note:
If you want ammini kozhukattai spicy, you can dry roast red chilli 2, coriander seed ½ tsp and bengal gram ½ tsp separately. Grind it coarsely and add. Mix it well and serve.
If you cook kozhukattai more it will become hard, so cook ten minutes.
Knead the dough soft and loose then only the kozhukattai will be soft.
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