Receta Ammini Kozhukattai - Ganesh Chathurthi Special
These mini balls (including the Paal Kozhukattai) are often treated to us in the evening of Ganesh Chathurthi festival. During the morning pooja, Payasam, vada and the main sweet and savoury modak (tomorrow's post) are offered to God as Prasadam and when you make these batchanams in larger quantities, often there will be left overs. No matter how accurately you measure, it is difficult to get the exact quantity for the number of people and that's when you get side treats like these Ammin Kozhukattais.
The excess pooranam in the savoury kozhukattai and the excess dough is combined to form this recipe. The best part is you can refrigerate the dough and the pooranam and make this the next day too.
Ammini Kozhukattai - Ganesh Chathurthi
mini rice balls combined with the savoury urad dal pooranam.
Prep Time: 15 Mins | Cook Time: 25 Mins | Total Time: ~40 Mins | Serves: 2
Ingredients
- For the rice balls
- 1 Cup Rice flour (Homemade or store bought)
- 1 Cup Water
- 1/2 tsp Red Chilli powder
- 1/2 tsp Asafoetida
- Salt to taste
- For Tempering
- 2 Tbsp Coconut oil
- 2-3 Curry leaves
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal
- To Grind
- 3/4 Cup Ulundhu | Urad Dal
- 2-3 no's Pachai milagai | Green chillies
- 1/4 tsp Perungayam | Asafoetida
- Salt to taste
Instructions
Prep work
Soak the urad dal in water for about one hour. Drain the water.
Grind the urad dal, green chillies, salt and asafetida (mentioned under to grind) into a coarse paste.
Do not add water while grinding. It should be dry and a coarse paste.
Steam the ground paste for about 12-15 minutes. Once it is cool, break into small crumbs. Try to smash them and separate as much as possible (as you would for making parupu usili)
For the outer dough
In a bowl mix rice flour, chilli powder, salt and asafoetida.
Bring water to a boil. Turn off the flame and add the rice flour mixture in little quantities. Keep stirring it continuously and vigorously to avoid forming lumps. (1)
Once everything is combined and when it is warm to touch, transfer it to a bowl and knead it soft with your hands.
The dough should be smooth and soft. It will be slightly sticky, you can apply some oil in your hands and knead.
Divide the dough into small portions. Roll it with your hands to form a cylindrical shape. Then pick small portions from it and form turkey berry size balls. Cover the dough with a wet cloth as you use it. (2)
Steam these small balls for about 5-7 minutes.
In the meanwhile we can make the pooranam.
Heat coconut oil in a skillet. Add mustard seeds and let it splutter. Add the curry leaves and urad dal.
Once it starts to golden brown, add the ground urad dal mix. Keep stirring it for about 5-6 minutes.
Then add the cooked rice balls and give a mix. Turn off the flame and serve warm.
Notes
Mixing the dough is a very important part of this recipe. Turn off the flame and then add the flour. It will be very difficult to stir the rice flour dough. But in practice you can get this easily done. So, add it in batches to avoid lumps and also it helps in mixing it properly. You can also use a whisk to stir it better.
Cover the dough with wet cloth. Do not forget this. If left to air dry, it will become very dry and break off while steaming.
This post is for Blogging Marathon 42 under the theme "Ganesh Chathurthi Festival". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42 here.