March 14, 2022

Ammini Kozhukkattai | Steamed rice flour dumplings

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Ammini Kozhukkattai,  mani Kozhukkattai is a steamed preparation using rice flour or rice batter . It is offered to lord Ganesha on Ganesh Chaturthi or on Sankashti as prasad. 

These ammani Kozhukkattais look very cute and pretty as the dough is rolled into small and tiny balls and steamed later to be tempered and sauteed in a special spice mix .

Generally ,after making the Modakam / Kozhukkattai, the balance dough is used to make the Mani Kozhukkattai without wastage . Kids love to have these ammini Kozhukkattai as it is fun to pop the small balls into the mouth one after another. 

We can prepare the ammani Kozhukkattais either using rice flour or by soaking the rice and then grinding it to batter . This batter is then cooked to form a dough which is then rolled out and steamed .

I prefer soaking the rice and then making the Kozhukkattais as I feel it turns out to be very soft and is fail proof.  

Soaking Time - 3 hrs 
Preparation Time - 45 mins
Steaming Time - 7 to 8 mins
Complexity - medium


For the outer cover 
1 cup rice (regular cooking rice except basmati )
2 cups water 
Pinch of salt 
1 tsp oil 

Tempering and flavoring 
1/2 tbsp oil
1/2 tsp mustard seeds 
Few fresh curryleaves 
1 chilli finely chopped
Pinch of asafoetida 
1 tbsp curry powder 
2 tbsp fresh grated coconut 

Pre Preparation for the Rice flour dough
Wash and soak the rice in sufficient water for  3 to 4 hrs . I have used sona masuri which is used for day today cooking ..avoid using any variety of par boiled rice as it is never used for making prasad/offering to God .


Preparation of Rice flour Dough

  • Transfer the soaked rice to a blender with 2 cups of water and grind to a very fine paste. 
  • The batter will be runny and that is how it has to be.  Incase you happen  to add extra water ,donot worry ,it can be handled while cooking the dough .
  • Strain this rice flour batter through a strainer to remove any rice grits that may have remained while grinding .
  • To the strained batter add a pinch of salt and oil and mix well.
  • Heat a heavy bottomed fry pan or vessel and transfer this batter to it . Reduce the flame to medium.
  • Go on stirring the batter and you will observe the batter begins to thicken and starts forming lumps.
  • Keep stirring and breaking the lumps until all the batter is well cooked and it appears lumpy. 
  • To see if the batter is cooked well ,touch with your fingers and the dough must not stick on the fingers.  If it sticks continue cooking for 1 more min. 
  • Turn off the stove and close the dough with a lid . The dough will further get cooked on this heat
  •  Once the dough is warm enough to handle ,transfer it to a large plate ,grease your palm with some ghee or oil and knead the dough for 5 to 6 mins until you get a soft ,crack free and smooth dough . 
  • Pinch out a portion of the dough and you should be able to roll into a smooth ball without cracks . This is the right consistency of the dough . If you are getting cracks while rolling ,the sprinkle a little hot water and continue to knead further till you get the desired consistency.  
  • Cover this with a damp cotton cloth until use.

Preparing the Ammini Kozhukkattai 

  • Pinch out small balls from the dough and roll it until it is smooth and without cracks . 
  • Place all the tiny rolled out balls in a steamer and steam for 7 to 8 mins .
  • Heat oil in a thick bottom kadai and splutter the mustard seeds , fry the green chillies ,curry leaves and add asafoetida. 
  • Tip in the steamed rice balls ,top it with the curry powder and give a quick toss until the curry powder coats the amminis / rice balls wel . Adjust salt if needed . Close and cook for 1 min. This will help the flavors to absorb nicely. 
  • Lastly garnish with fresh coconut , mix it and offer to lord Ganesha .

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  1. Ammini Kozhukattai is a favorite snacks at our place as well. I like to have this seasoned steamed rice flour balls piping hot.

  2. Ammani kozhukattai,it is ages since we made some. I can't wait to make some with your recipe for next week and it is certainly an addictive snack.

  3. Priya I love ammini kozhukkatai. They are pretty easy to make and so so delicious. I usually make it with rice flour. Have to give your recipe a try, using soaked rice.

  4. Wow i was under the impression that ammini kozhukkattai are made with rice flour only. I am happy that I can use soaked rice to make some. Love them.

  5. We love Ammini Kozhukottai and make it regularly. There is a slight variation in the method, I use the rice flour and make it. I will add curry powder next time.

  6. Ammini kozukattai is so addictive . I always wander it with rice flour . Will definitely try with soaked rice next time . Thanks for the interesting recipe.

  7. soaked rice used to making ammini is new to me , although undoubtedly it will be softer, I usually make it with Idiyappam flour

  8. We love ammini kozhukattai and make it frequently. However, we use rice flour to make it - the use of soaked rice is new to me. Will definitely try out your method next time. The Kozhukattai look delicious!

  9. Rice dumplings looks so inviting. Loved the look and texture. Never tasted before. But now your pictures tempting me to try soon.

  10. This is comfort food for us! Love it! I usually make with rice flour and have never tried the soaking version. Time to try it and thanks for the amazing recipe!


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