Ammini Kozhukattai /Mani Kozhukattai| How to make Ammini Kozhukattai at home | Traditional Tamil Recipe | Stepwise Pictures| Vegan and Gluten Free

Hi Supermoms,

The 'Ammani Kozhukattai' or 'Mani Kozhukattai' is a traditional Tamil Recipe and is a spicy version of the 'Mani Kozhukattai'recipe that I have shared earlier . This is a favourite evening snack/ dinner at our home and I make it quite frequently. It is a must in our ' Ganesh Chathurthi ' menu also. Since the dumplings are made of rice, this dish is gluten free too. It is also Vegan and the ussili is made from soaked pigeon peas/tuvar dal. 

Amazingly tasty dish. If you haven't tasted this dish yet, then go ahead and cook it as soon as possible. I always use  raw rice batter ( from scratch ) to make any type of rice dumplings . But if you are pressed for time, you can use store bought rice flour. I have earlier shared recipes for modaks, ulundu kozhukkatai and upma kozhukattai .

Ammani Kozhukattai /Mani Kozhukattai:

Preparation time: 2 hours
Cooking time: 25 minutes
Serves: 4
Vessels Required: steamer, pressure cooker
1 Cup = 250 ml

Ingredients:

For the Kozhukattai :

1/2 Cup Raw Rice
1 tablespoon of Sesame oil
A pinch of salt

For the Ussli:

 1/ 2 cup Pigeon peas dal / toor dal
 4-5 dry red chillies-3 to 4 ( adjust according to the variety of chilli that you use)
 1 tablespoon Sesame oil
 1/8 teaspoon turmeric powder
 Salt to taste

For tempering :
1/2 teaspoon mustard seeds
1/2 teaspoon husked black gram/urad dal 

 1 sprig curry leaves
pinch of asafoetida 

Method:

1. Soak raw rice for 2 hours.2. Grind it to a smooth batter using water. Batter consistency should be thin.

3. Add a pinch of salt and a tablespoon of oil to the batter.

4. Transfer the batter to a heavy bottom pan and let it cook in medium flame.

5. Keep stirring the batter as it cooks.

6. It will take around 5-7 minutes for the batter to turn into a soft dough.

Chef Tip: Cook in low to medium flame and keep stirring. The dough might look messy and all lumpy, but do not stop stirring. 

7. Switch off the flame. When the dough is bearable to touch, grease your hands and roll smallpearl sized balls.8. Steam the pearls for 10 minutes. Let it cool.

9. To make the ussli, refer to my beans paruppussli recipe. 

Chef Tip: After pressure cooking the dal, I cooled it a bit and ground it to a coarse powder to get a uniform texture. 

10. Instead of beans, add the steamed rice pearls and serve with coconut chutney or Mor Kuzhambu / Tam Brahm Style Mor Kuzhambu.

Happy Cooking !

With love,

Masterchefmom

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