Ammini Kozhakattai (Rice Dumplings)

Ammini kozhakattai is a very tasty snack that is easy to prepare and quite filling. My mother used to make this ever so often – and I used to crib as I never really liked this as a kid. I did not appreciate that to make this for 8 hungry mouths was a laborious job. I often refused to eat it. The only response that I got from her was “then go hungry”.
Imagine half a century later, I was craving for this simple snack. I had been requesting Hari to make it for over 2 years. He finally relented and made this a few months ago. I was delighted – what a complete turnaround from my childhood days!
Traditionally, this snack uses white rice and is tempered with spices in oil. I, of course, avoided the oil and used brown rice.
After consuming it, there was one very happy soul going around!

Ammini Kozhakattai

1/2 cup rice flour (I used brown rice flour)
1 cup water
Salt to taste
To Temper
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
1 dried red chili
A pinch of asafoetida (hing, perunkayam) – avoid this if you want the dish to be gluten-free
2 tsp fresh grated coconut
1 sprig curry leaves
Mix 2 tsp of rice flour in water and place on a stove-top
Add salt
Let the mixture come to a rolling boil
Continue cooking till the rice flour thickens
Add the remaining flour and continue cooking for a couple of minutes more
Now insert a spatula into the middle of the flour and mix vigourously
Ensure that there are no lumps
Continue cooking on low flame for 3-4 minutes, stirring occasionally
Let the flour form into a lump
Switch the flame off and let the dough cool a little
When cool, knead the dough thoroughly
Keep a steamer ready, with the water already boiling
Pinch a little of the dough and roll into the shape and size of a marble
Repeat for the remaining dough
Transfer to the steamer
Steam for 8-9 minutes (do not over-steam or the balls will become rubbery)
Remove from steamer and set aside
Heat a wok and add the mustard seeds
When they begin to splutter, add the split black lentils, asafoetida, curry leaves and grated coconut
Add the red chili at the end
Finally, add the steamed balls and toss well
Remove from flame and serve at room temperature

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s