Ammini Kozhukattai/Mani Kozhakattai
Raw rice – 1/2 cup
Sesame seed Oil – 1 tsp
Salt – a pinch
Water – 1 cup
For the seasoning
Oil – 1 tbsp
Mustard seeds -1 tsp
Asafoetida/Hing – pinch
Red chilli – 2
Green chilli – 1
Curry leaves – few
Grated coconut – 1/4 cup
Salt as per taste
Preparation of the dough
There are 2 methods to prepare this dough
- Soak rice for 4-5 hours. Grind it finely with little water from the 1 cup of water.
- Boil the rest of the water, add 1 tsp oil, a pinch of salt, simmer and add the grounded paste. Stir continuously to prevent formation of lumps.
- Cook till all the water evaporates and the dough leaves the sides of the pan. After it cools, grease your hands with oil and knead it well. Cover it with a damp cloth and let it sit for 10 minutes.
Make marble size balls out of the dough and steam cook for 10-15 minutes. Leave it to cool.
Now we will do the seasoning
Heat oil, add mustard seeds, when it splutters, add hing, red chilli, green chilli and curry leaves. Add the steamed balls, grated coconut, needed salt and mix well. Serve hot.
Mani/ Ammini Kozhukattai is ready to be served. If you want it spicy, sprinkle idli milagai podi/gun powder on it and mix it well. Serve hot.
Meet you all again with another interesting recipe, till then it is bye from Padhu of Padhuskitchen.com