Ammani Kozhukattai are rice-based steamed dish tempered with some spices and grated coconut for the sweet-spicy combination. This steamed dish Ammani Kozhukattai is very popular during the Ganesh Chaturti to serve for Lord Ganesh. This spicy dish is prepared in combination with the sweet dish called Modak/Kadubu/Kozhukattai/kudumulu.
The spicy savory Ammani Kozhukattai gets different names like mani/mini Kozhukattai. This is basically spiced like Guggilu in Andhra where soaked beans are boiled to perfection and then sauteed with some seasoning. All these special dishes goes good in festival times. One can prepare these savories and consume as a snack too. Prepare Ammani Kozhukattai for Ganesh Chaturti and enjoy the festive spirit.
Here's the recipe details........
Ingredients:
1. Rice flour - 1 cup
2. Salt
3. Water as required
For tempering
1. Mustard seeds - 2 tsp
2. Bengal gram / Channa dal - 1 tbsp.
3. Black gram / Urad dal - 1 tbsp.
4. Curry leaves - handful
5. Red chillies - 4 no. (de-seed breaking into small pieces)
6. Fresh grated coconut - 1/2 cup
7. Oil - 1 tbsp.
Cooking Method:
1. Keep 3 cups of water to boil. Meanwhile add salt to the rice flour. Now slowly pour the hot boiling water to the rice flour slowly and mix it with a spatula. Once all the water is soaked up and water gets lil cold mix it well and knead into a dough form with the hands.
2. Smear some oil to the Idly plates. Form small marble-size balls and place it onto the greased plates and steam it for around 10 minutes. Alternatively place the rice-flour balls into a vessel and steam them by putting the vessel into the little water filled pressure cooker. Cover the cooker without placing the weight. Once the rice-flour balls are steamed, keep them aside.
3. Now for tempering, heat oil in a pan adding mustard seeds. Once this splutters, add bengal gram, black gram and allow to change its color to light golden. Add curry leaves followed by red chilies. Now add the steamed rice balls and add fresh grated coconut. Give it a thorough stir and turn off the flame.
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