How To Make Soft Ammini Kozhukattai?
What you will find in this post?
- Bitter-sweet story about my trip
- My notes to make soft Ammini Kozhukattai
- Recipe for the same
After couple weeks of travel in India and Sri Lanka, making memories with family, tasting great food and handling the heat & sweat, we are slowly fighting the jet lag and sinking into Pacific time zone. I knew it was time to leave but I was so unprepared for it. The moment I boarded the flight, I started to miss my family, my home, my city. It is the same feeling every time. No matter how far I am or how many years I have lived away, the home where I was raised will always be my home.
I picked my phone and glanced through the pictures, one after the other with snail speed. I found myself smiling and crying. During my trip so many unexpected events unfolded. Our vacation started with a happy note but ended with a sad note. I went there for a wedding but attended a funeral. Overall it was a trip with mixed emotions. My 40 year old cousin died of cardiac arrest a day before the wedding and my mom had a seizure after this. It is heart breaking. She was gone in less than a minute but we are happy that she spend quality time with the entire family. We were with her traveling to Bangalore. She had a peaceful end.
Incidents like these makes me realize the value of a person. I know so many of us go through similar situations but writing about it makes me think more about life. It teaches me to stay in touch with my cousins, aunts and relatives in a more regular basis. It teaches me to say thank you and sorry to your loved ones often. It teaches me to appreciate the presence. I am back. Wounds heal. Life moves on but the memories made with my family will keep me going.
As I finish writing this, its time for dinner. I am going to make Ammini Kozhukattai. It is simple in flavor and comforting to soul and tummy. Ammini Kozhukattai is a South Indian savory snack made with rice flour. It is steamed and flavored with lentil crumble. You can call it mini rice dumpling. My perimma calls it Ramudu Bheemudu as its shape is not identical. Some will be round and small while some will be stout and big. This name was introduced to her by her mother in law. Hence the name Ramudu Bheemudu. Generally they do a simple seasoning with mustard seeds, asafoetida, curry leaves and dry red chilly but I want to coat them with steamed and flavored urad dhal crumble. It is a great snack for kids as it is soft, easily digestible. Traditionaly, this kozhukatai was made using left over rice flour dough after making sweet kazhukattais. These are shaped as spheres and are served as tea time snack.
Tips to make it soft:
- Roast the rice flour until hot
- Pour hot water to knead them. The temperature of the water is key. Cold water results in hard rubbery balls.
- Steam it for 10-12 minutes only
- Avoid over cooking
Ingredients
Ingredients
For the lentil crumble:
- 1/2 cup urad dhal
- 1 green chilly
- 3 cups water to soak
- 1 tsp ginger, minced
- 1 tbsp sesame oil
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- 10 curry leaves, chopped
- 1 tsp salt
For the rice dumplings:
- 1 cup rice flour
- 1.5 cups water
- 1 tsp oil
- 1 tsp salt
Equipment:
- Pressure cooker or Bamboo Steamer
Instructions
For the lentil crumble:
- Soak urad dhal in water for minimum 30 minutes. Remove excess water and place it in a kitchen towel or paper towl for 20 minutes.
- Add chopped green chilly and ginger to soaked urad dhal. Using a mixie grinder, pulse it three times to get the desired texture. Read my post on masala vadai to understand the procedure.
- Remove and transfer to idli plate greased with sesame oil and steam for 10-12 minutes. Remove and crumble it with hands. Set aside.
For the rice dumplings:
- Heat a saucepan and roast the rice flour for 10-12 minutes on medium heat.
- Boil water with salt and oil. Once hot, pour it over the rice flour.
- Using a spatula, mix them well. Cover and let it rest for 30 minutes.
- Once cooled, roll into small balls.
- Steam it for 10-12 minutes.
- Mix with lentil crumble and serve hot.
