Ammini kozhukattai or mani kozhukattai , a steamed rice flour dumpling snack, tempered with simple spices. An easy vegan and gluten-free snack to enjoy.
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What is Kozhukattai?
Kozhukatta or Kozhukkattai (கொழுகட்டை) is a popular steamed dumpling made from rice flour. When we say kozhukattai, it usually refers to the Modagam or modak, with a filling of grated coconut and jaggery or Ellu Kozhukattai with sweetened sesame seeds filling.
Although usually sweet, these steamed dumplings can also be stuffed with a savory filling, like this Ulundu kozhukattai with savory urad dal filling.
Mani Kozhukattai or Mini Kozhukattai
Mani kozhukkattai, also known as ammini kozhukattai are small balls of rice flour dough, steam cooked and tempered with simple spices. They make a wonderful evening snack to enjoy with a cup of coffee or your favorite tea.
To be honest, at home mani kozhukattai gets more attention than the normal ones, especially with kids. They are small, cute and can be made with different flavors, so its a win-win for both the maker and the enjoyer.
The recipe for this ammini kozhukattai , varies from household to household. The ingredients added might also differ accordingly. Some make it exclusively, while at my place, it is made from the leftover kozhukattai maavu(dumpling dough) while making Modakam for Ganesh Chaturthi.
Check the delicious variations of this simple steamed rice flour balls.
- Kaara Kozhukattai - Rice flour dough is flavored with chili powder, steamed and tempered.
- Ammini kozhukattai with idly podi.
- Paruppusili Ammini Kozhukattai - Rice flour dumplings tempered along with lentil crumble.
- Sweet ammini kozhukattai - Rice flour dumplings with jaggery and coconut.
I love the versatility of this humble dish. Simple rice flour dough, like a blank canvas and you just bring it to life with your choice of flavors.
- Rice flour : Hero ingredient of this mani kozhukattai recipe. I use store bought idiyappam flour. Idiyappam flour is smooth rice flour, so perfect for the recipe
- Vegetables : I have used a small amount of carrot, capsicums and coconut in this kara ammini kozhukattai recipe. Though optional, veggies add volume to the dish.
- Tempering : Usual Indian tempering ingredients like mustard seeds, curry leaves, red chilies and hing along with urad dal and turmeric powder are used.
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- In a wide pan, heat water with little oil and salt. When it comes to a rolling boil, reduce flame and add rice flour.
- After adding rice flour, use a whisk and whisk it well to combine. Take it off the heat, cover and keep for 10 minutes.
- When the dough comes to a touchable warm, grease your palms with oil and start making small marble size balls out of the dough.
- Steam cook this dough balls for 8-10 minutes in a steamer. Remove and keep aside
- In a wide pan, heat oil, splutter mustard seeds, add hing , red chilies, curry leaves. Add urad dal when it turns golden brown, add the vegetables and saute.
- Add salt and turmeric powder to the vegetables, cover and cook in a medium flame for 5-8 minutes for the veggies to soften.
- Now add the steamed rice flour balls to this and mix well. Add coconut to this and let it be on heat for 2-3 minutes.
- Remove and serve it warm with a cup of coffee or tea.
More Snack | Appetizers
Ammini Kozhukattai Recipe | Savory Dumplings | Vegan Snack
- 1 cup rice flour I used store-bought idiyappam flour
- 2 cups of water
- ½ teaspoon salt or to taste
- 2 teaspoon of sesame oil any vegetable oil
- 2-3 tablespoon freshly grated coconut
- ½ cup thinly sliced carrots
- ½ cup of thinly sliced capsicums
- 1 teaspoon oil I
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal/dehusked black gram dal
- 2 or 3 red chilies increase/decrease according to your spice level
- ¼ teaspoon hing/asafoetida
- ¼ teaspoon turmeric powder
- a sprig of curry leaf, torn into pieces
- Wash the vegetable with water. Peel the carrots. Slice the vegetables into thin slices. The vegetables are optional, but add a nice volume to the dish.
Let us make the dough
- 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 teaspoon 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 5-8 minutes. Switch of the heat. Let is sit in the hot steamer for another 2 minutes. Take it out of the steamer. Let it cool well.
- Well steamed rice balls look glistening on top. Do not steam it for more than 10 minutes, there is a chance of it becoming dry.
Let us add the tadka
- Heat a oil in a wide pan, once it is hot, splutter mustard seeds, add hing, curry leaves, and chilies, sauté 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.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.