We make ammini kozhukattai (AKA ammani kozhukattai, mani kozhukattai, mini kozhukattai) in a different way. We call it as neer urundai. I have posted that one when I just started my blog here. We boil water and add the rice balls in that water to cook it, instead of steaming. It has totally different taste and texture than this ammini kozhukattai. I love that so much
. This is totally different in both making process and taste. I love this as snack. I have never made this way, this is the first time I am making, after my MIL made this for evening snack when I was there in Chennai few months back. Me, Aj and my MIL rolled the balls chatting and watching TV. It was fun job for Aj. He totally enjoyed making it. But he doesnt like to eat this. I thought this will be the apt time to post this as Ganesh Chaturthi 2014 is nearing. Though there are many variations in this ammani kozhukattai, this is my version! 
Ammini kozhukattai recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 20 mins | Cook time: 20 mins | Serves: 2
Prep Time: 20 mins | Cook time: 20 mins | Serves: 2
Ingredients
| Rice flour (I used idiyappam flour) | 1/2 cup |
| Water | 1 cup |
| Moong dal/ Pasi paruppu | 2 tblsp |
| Coconut, grated | 1/4 cup |
| Sesame oil | 1 tsp |
| Salt | As needed |
To temper
| Oil (I used coconut oil) | 1 tblsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
Method
- Soak moong dal in hot water. In a heave bottomed vessel/ non stick pan, boil water and add salt, sesame oil and flour to it.
- Briskly stir and keep mixing until it forms a dough. Initially it can be looking as if there is some lumps forming. But as you stir, it will be alright.
- Let it cool down a bit. Once you are able to handle the heat, grease your hands and knead the dough. Start making tiny balls. Keep the dough covered and knead now and then to prevent drying.
- grease idli plates with sesame oil and arrange the balls on it. Boil water in idli pot, keep the soaked moong dal in a small bowl, with only water just enough to immerse it. Add salt to it.
- Keep the idli plate over it. And steam for 10 minutes or until the balls are done. If you have a different type of idli pot, cook moong dal separately. Just make sure you just cook it without over cooking.
- By the time the mini kozhukattais gets cooked, the moong dal also would have been got just right cooked, since we have pre soaked it in hot water. Now heat a kadai and temper with the items given under ‘To temper’ table in order.
- Add the steamed mini kozhukattais and mix well.
- Add grated coconut, cooked dal (if little water is there, no problem) and mix gently.
Notes
- Soaking dal helps cook easily. If cooking separately, just boil water and add the soaked dal, boil for 2 mins and drain the water.
- Keep the dough always covered and knead every now and then with greased hands to prevent from drying.
- You can do the same with left over urad dal pooranam too.
Flavorful, eye appealing, cute little ammini kozhukattais are ready to be offered to Ganesh as well as your family would love it as prasadam.
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