Spicy ammini kozhukattai (mini dumplings)
It was vinayaka chaturthi (25th Aug 2017) and we were happily vacationing in UK. However, my mil had dutifully taken a packet of modak maavu (a finer quality of rice flour) so that she can make kozhukattais for us that day. Due to an absence of having fresh coconut that day, she ended up making my favorite form of kozhukattai – aminni kozhukattai (spicy mini dumplings). These aren’t the typical filled kozhukattai/ dumplings and am sure people started making these when there was left over kozhukattai maavu. Nevertheless, these are truly yummy and I am not kidding when I say this – I have this as proper main course and I could have this any time of the day. I am super glad I got to document this. Mil does quite a few variety of these amminis and all are truly divine (will post them in the upcoming months).
- 1 cup modak maavu/ plain rice flour
- 1 tsp salt
- 2 cups water
- 2 tbsp refined oil
- 1 tsp mustard seeds
- 1 pinch asafodita
- 8-10 nos curry leaves
- 3 tbsp fried gram (pottu kadalai)
- 2 nos dried red chillies
- 1/2 tsp salt
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Take the modak maavu/ rice flour in a wide bowl.
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Boil 2 cups of water with oil & salt.
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As soon as the water boils, pour it over the flour & stir to ensure no lumps are formed.
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Knead the dough for 2 mins and let the dough rest for 10 mins. Cover the bowl with a damp cloth.
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After 10 mins, make marble size balls and place it in a plate coated with some oil.
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Steam the kozhukattais/ dumplings for 10 mins in the lowest flame (simmered option).
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In parallel, grind the items under 'For the spicy touch' section and keep it aside.
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In a pan, add some oil, once it's heated add mustard seeds & let it splutter.
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Add asafodita & curry leaves.
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To this, add the steamed kozhukattais/ dumplings & give it a stir.
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Add the ground mixture at this stage and turn off the heat.
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Enjoy the awesome ammini kozhukattais!!
For the dumplings/ kozhukattais
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- Take the modak maavu in a wide bowl.
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- Boil 2 cups of water along with oil & salt and add to the flour
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- Stir well to ensure there are no lumps formed.
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- Set the flour aside for 10 mins covering the bowl with a damp cloth.
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- Make marble size balls and place it in an oil coated plate
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- Steam for 10 mins until it is cooked.
For the spicy touch (optional)
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- Add fried gram, dried red chillies & a bit of salt.
For tempering
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- In a pan, add some oil & once it’s heated add some mustard seeds and let it splutter.
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- Add asafodita & curry leaves
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- Add the steamed kozhukattais & give it a stir.
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- Add the ground mixture and give it a good whisk.
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- Serve the amminis hot!
