• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Magic Saucepan logo
  • About
  • Recipe
  • Work with me
  • Contact Us
menu icon
go to homepage
  • About
  • Recipe
  • Work with me
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe
    • Work with me
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Traditional South Indian Snacks & Sweets » Kozhukattai

    Ammini Kozhukattai - Ganesh Chathurthi Special

    Published: Jul 12, 2014 · by Nisha

    These mini balls (including the Paal Kozhukattai) are often treated to us in the evening of Ganesh Chathurthi festival. During the morning pooja, Payasam, vada and the main sweet and savoury modak (tomorrow's post) are offered to God as Prasadam and when you make these batchanams in larger quantities, often there will be leftovers. No matter how accurately you measure, it is difficult to get the exact quantity for the number of people and that's when you get side treats like these Ammini Kozhukattais.
    The excess pooranam in the savoury kozhukattai and the excess dough is combined to form this recipe. The best part is you can refrigerate the dough and the pooranam and make this the next day too.

     

     

    Mamidikaya Pappu | Mango Dal | Mangai Paruppu

    Ammini Kozhukattai - Ganesh Chathurthi

    mini rice balls combined with the savoury urad dal pooranam.

    Prep Time: 15 Mins | Cook Time: 25 Mins | Total Time: ~40 Mins | Serves: 2

    Ingredients
    For the rice balls

    • 1 Cup Rice flour (Homemade or store bought)
    • 1 Cup Water
    • ½ teaspoon Red Chilli powder
    • ½ teaspoon Asafoetida
    • Salt to taste
    For Tempering
    • 2 tablespoon Coconut oil
    • 2-3 Curry leaves
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Urad dal
    To Grind
    • ¾ Cup Ulundhu | Urad Dal
    • 2-3 no's Pachai milagai | Green chillies
    • ¼ teaspoon Perungayam | Asafoetida
    • Salt to taste
    Instructions
    Prep work

    1. Soak the urad dal in water for about one hour. Drain the water.
    2. Grind the urad dal, green chillies, salt and asafetida (mentioned under to grind) into a coarse paste.
    3. Do not add water while grinding. It should be dry and a coarse paste.
    4. Steam the ground paste for about 12-15 minutes. Once it is cool, break into small crumbs. Try to smash them and separate as much as possible (as you would for making parupu usili)

    For the outer dough

    1. In a bowl mix rice flour, chilli powder, salt and asafoetida.
    2. Bring water to a boil. Turn off the flame and add the rice flour mixture in little quantities. Keep stirring it continuously and vigorously to avoid forming lumps. (1)
    3. Once everything is combined and when it is warm to touch, transfer it to a bowl and knead it soft with your hands.
    4. The dough should be smooth and soft. It will be slightly sticky, you can apply some oil in your hands and knead.
    5. Divide the dough into small portions. Roll it with your hands to form a cylindrical shape. Then pick small portions from it and form turkey berry size balls. Cover the dough with a wet cloth as you use it. (2)
    6. Steam these small balls for about 5-7 minutes.
    7. In the meanwhile we can make the pooranam.
    8. Heat coconut oil in a skillet. Add mustard seeds and let it splutter. Add the curry leaves and urad dal.
    9. Once it starts to golden brown, add the ground urad dal mix. Keep stirring it for about 5-6 minutes.
    10. Then add the cooked rice balls and give a mix. Turn off the flame and serve warm.

    Notes

    1. Mixing the dough is a very important part of this recipe. Turn off the flame and then add the flour. It will be very difficult to stir the rice flour dough. But in practice you can get this easily done. So, add it in batches to avoid lumps and also it helps in mixing it properly. You can also use a whisk to stir it better.
    2. Cover the dough with wet cloth. Do not forget this. If left to air dry, it will become very dry and break off while steaming.

    This post is for Blogging Marathon 42 under the theme "Ganesh Chathurthi Festival". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42 here.

    View other "Kozhukattai" recipes

    • Uppu Poorana Kozhukattai | Ulundhu Pooranam - Ganesh Chathurthi Special
    • Paal Kozhukattai with sugar - Vinayaga Chaturthi Special

    Did you try this recipe ?

    Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

    Monthly Digest

    Do not forget to subscribe to our monthly newsletter!

    Reader Interactions

    Comments

    1. Sreevalli E says

      July 14, 2014 at 9:28 pm

      Beautiful pics and also very tempting dish.

      Reply
    2. Priya Suresh says

      July 14, 2014 at 5:07 pm

      Feel like munch some, love the way you have styled those cuties.

      Reply
    3. Sandhya Ramakrishnan says

      July 14, 2014 at 1:39 pm

      This is always what happens to all the left over dough 🙂 So cute and love the way you have presented it

      Reply
    4. Sapana Behl says

      July 14, 2014 at 8:35 am

      Very interesting kozukattai , looks beautiful !

      Reply
    5. Srivalli says

      July 14, 2014 at 7:46 am

      That's a creative presentation Nisha..very nicely done..

      Reply
    6. Harini-Jaya R says

      July 14, 2014 at 1:25 am

      Wow! This is a very new one for me!

      Reply
    7. Kalyani says

      July 13, 2014 at 8:22 am

      nice chic styling of the amminis... ! good job 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

    Learn more about me →

    First time visiting? Start Here ->

    If this is your first time, start by browsing the tabs at the top of the page or you can go through the index to find recipes categorically.

    Get to know the basics of Indian cooking

    Indian Basics 101 - Start here

    Footer

    ↑ back to top

    Copyright © 2022 Nisha Ramesh @ The Magic Saucepan

    Copyright

    Contact Us

    Privacy Policy