Ammini Kozhukattai/Mani Kozhukatai/Savory Rice Dumplings

Mani Kozhukattai/Ammini Kozhukattai, small marble sized rice balls, steam cooked and tempered with spices, a snack that will be made in many south-indian household the same day as Ganesh Chathurthi or the next day with the leftover kozhakattai dough. 
When we were growing up, amma makes extra dough, so she make this in the evening. We kids love to roll these cute little dough balls, it is steam cooked and and the aroma of tempering, makes you feel even more hungry for it!

There is another version of this cute snack, where in all the spices are added to the flour itself and then it is rolled into balls,steam cooked and tempered. My father-in-law loves that version, though i have never tried it. 
I always prefer to make this one. I have quite a few fans for this ammini kozhukattai. Few of my friends kids come home for navrathri, just to taste this as i make it regular for navrathri neivedhiyam also. What more you need when you get special requests from these little people to make it especially for them. 

It is such an easy recipe to make. Takes very less effort, if you engage your little hands for rolling the balls. I have added some veggies to make it more healthy, it is purely optional, if you don’t prefer veggies, just omit them and do plain tempering.



Ingredients
1 cup rice flour, I used store-bought idiyappam flour
2 cups of water
1/4 tsp salt or to taste
1 tsp of gingely oil/ vegetable oil
2-3 tbsp freshly grated coconut
1/2 cup thinly sliced carrots
1/2 cup of thinly sliced capsicums



Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp split urad dal/dehusked black gram dal
2-3 no red chilies, increase/decrease according to your spice level
4-5 curry leaves
hing a pinch
a pinch of turmeric powder

Method

  • In a wide Pan or Kadai, heat 2 cups of water. When the water starts boiling, add Salt and oil and reduce the flame. 
  • Add the Rice Flour and using the whisk, whisk it well. A whisk works better than a ladle. The flour will start absorbing the water and forms a dough. Take it off the flame. Keep it covered for 5-10 minutes.
  • When it comes to touchable warm, add a tsp of oil and knead it to a soft dough. Grease your hands with oil and start making small marble-sized balls out of it. 
  • Arrange the balls in a steamer or an idly plate and steam cook for 5-10 minutes.  Take it out of the steamer. Let it cool for 5-10 minutes.
  •  Heat a oil in a wide pan, once it is hot, splutter mustard seeds, add hing, curry leaves, and chilies, saute this for 30 seconds. Now add urad dal to this and saute until it turns golden brown.
  • Now add sliced carrots and capsicums. Add salt to it, cover and cook for 10 minutes in a simmer flame.
  • Remove the cover and now add the steam-cooked balls to it and mix together well. Add the grated coconut to this and Mix well. Let this sit on the stove for another 2-3 minutes for the flavors to mingle well.
  • Take it off the heat and serve it warm along with your evening coffee/tea.

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