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. It is tastier than others. Now for the post, I made with fresh dough.
Let us see how to make
Ingredients:
- 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
Method:
Boil the water till it bubbles vigorously. 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. After they pop up 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
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