Ammini Kozhukattais – I have no clue about the origin of that name and how we came about calling that delicacy that. I know that whenever we set out to make Uppu Kozhukattais and Vella Kozhukattais, we would normally have the outer dough leftover and so amma would always make these mini delicacies!!! In my heart, I am guessing she would purposely have more of the outer dough so we could make this !!! We have this scooped up in a little container, and eat them just like that. Many times I also love to have it as a side for curd rice along with pickle. The preparation is hardly more than 2-3 steps so here goes.
Kozhukattai Outer Dough.(Please refer my earlier post)
2 Green chillies cut in to small pieces.
Broken Urad Dhal.
Oil to season.
- The outer dough of Kozhukattais have negligible salt. So take the dough and add sufficient powder salt and mix it in by kneading well. If you feel the dough is a little dry, add a few drops of coconut oil to your hands.
- Make a smooth ball.
- Greasing your hands, shape it in to smaller balls, say, the size of naphthalene balls and keep covered in a bowl.
- Complete the dough by making small balls and arrange on greased idli plates.
- Steam them in the pressure cooker without weight for 10 minutes on high. As they have already been cooked once, it will cook in steam pretty fast.
- Once the cooker is switched off, wait for a few minutes and collect all the balls on the serving bowl.
- In a seasoning kadai, add 2 spoons of oil. When hot, add broken urad dhal, mustard, green chillies, hing and curry leaves.
- Drop over the kozhukattais and mix well.
- Delicious Mini/Ammini Kozhakattais are ready to be served.
Serving Suggestions & Hints:
- It`s a great dish to make along with your kids, as they love to roll the dough in to small balls.
- Since it does not need a filling, there is no hard and fast rule on the shape.
- Easy to make with rice flour and hence a very healthy fast preparation.
- Cooked twice so its healthy for the toddlers as well as for older people.
- These kozhukattais are best eaten plain all by themselves.
- Another option is to soak it in steaming hot rasam and serve them as Rasam Balls or with Molagapodi and Gingely Oil.
- YUM anyway!!!
Sending cups of steaming hot Kozhakattais to Shruthi`s Steamed Treats Event at her blogsite.