I have already posted plain mani kozhukattai recipe long time back. This is a spicy version of ammini or mani kozhukattai. Usually this is done with leftover rice flour dough after making kozhukattais and leftover filling from uppu kozhukattai. We all love this so much that I make it often for evening snacks or as light tiffin. It is gluten free, vegan and also healthy as it is steam cooked. Moreover urad dal is a rich in fiber, protein and vitamins. Today we will learn how to make spicy ammini kolukattai following our easy recipe.
Prepare rice flour as mentioned in my vella kozhukattai recipe . Click the link for the recipe.
Soak urad dal and bengal gram for 1-2 hours, drain the water completely and grind it with salt, green chilli and hing coarsely.
Note -For 1 cup of rice flour, you will need 1 – 1 1/2 cup of water depending on the quality of rice. I have used 1 1/4 cup of water for 1 cup of rice flour for all my kozhukattai recipes to prepare the rice flour dough. For this recipe, we have taken only 1/2 cup of rice flour to prepare the rice flour dough, so I have added 1/2 cup + 1 1/2 tbsp of water.
Bring water to boil (1/2 cup + 1 1/2 tbsp) in a heavy bottomed kadai, add a tsp of oil and salt needed. Once water starts boiling, lower the flame and add rice flour with one hand and keep stirring with the back of the ladle continuously with your other hand to prevent formation of lumps.
Cook for a few more minutes and transfer to a plate.
Knead it well greasing your fingers with oil. Keep a bowl of warm water mixed with a tsp of oil besides you. In case, if you feel the dough is dry, you can sprinkle that water and knead it to a smooth dough. Cover it with a damp cloth. (this is done to prevent the rice flour dough from drying)
Now make small marble sized balls out of the dough and steam it in an idly pan or steamer for 15 minutes. After that leave it to rest for 10 minutes and then remove it from the pan. Keep it aside.
Steam the ground urad dal for 15 minutes in an idli pan or steamer, then remove it from the idly mold and leave it to cool. Once it is warm, crumble it with your hands or you can use your mixer to crumble evenly. Put the steamed urad dal in the mixie and operate the mixie just for 2-3 seconds. You will get evenly crumbled dal.
Since I prepared very less quantity, I steamed both ground urad dal and the balls together.(see picture below)
Now we will do the seasoning – Heat 2 tsps of oil, add mustard seeds, when it splutters, add curry leaves and the crumbled dal mix. Cook for 2-3 seconds.
Then add the steamed balls and mix well until combined. Spicy ammini kozhukattai is ready. Enjoy it with tea!!
For more detailed explanation and pictures of making the rice flour dough and the urad dal filling, kindly check out my Uppu Kozhukattai Recipe.
Do not miss my Lovely collection of Ganesh Chaturthi Special Recipes. Click the picture below to take you to that page.
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