Ammani Kozhukattai Recipe
Delight in the flavors of South India with this traditional Ammani Kozhukattai, a delightful snack that’s both wholesome and satisfying, perfect for any occasion. With its roots steeped in South Indian cuisine, this recipe offers a unique blend of spices and textures that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Salt | 3/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Sambar Powder | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coconut Oil | 1 teaspoon |
| Coconut Oil | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Dry Red Chillies | 2 |
| Curry Leaves | 1 sprig |
Nutritional Information
| Nutritional Value | Per Serving |
|---|---|
| Calories | Approx. 200 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 0mg |
| Sodium | 150mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 2g |
| Sugars | 0g |
| Protein | 4g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 30 minutes |
| Total Time | 50 minutes |
Instructions
-
Soaking the Rice: Begin by soaking the rice in water for 3 to 4 hours. This step is crucial as it softens the rice, making it easier to grind into a smooth paste.
-
-
Grinding the Rice: After the soaking period, drain the rice and transfer it to a blender. Add the salt and blend the mixture until it reaches a smooth and consistent paste. The texture should be similar to that of a thick pancake batter.
-
Cooking the Rice Paste: Heat 1 teaspoon of coconut oil in a deep non-stick pan over medium heat. Once the oil is hot, add the prepared rice paste. Stir continuously to avoid sticking, and keep cooking until the mixture becomes transparent and forms a cohesive ball. This should take about 5 to 7 minutes. Once done, remove from heat and allow it to cool slightly.
-
Flavoring the Dough: Once the mixture is cool enough to handle, add the turmeric powder and asafoetida (hing). Knead the dough well with your hands to evenly incorporate the spices.
-
Forming the Balls: Divide the dough into small portions and roll each portion into tiny balls, about the size of a marble. Arrange these balls in an idli steamer or plate designed for steaming.
-
Steaming: Fill the idli cooker with water and place it on the stove. Steam the prepared balls for about 15 to 20 minutes or until they are firm and cooked through. You will know they are ready when the idli cooker whistles.
-
Tempering: In a small tadka pan, heat 2 teaspoons of coconut oil. Once hot, add the mustard seeds and allow them to splutter. Then, add the dry red chillies and curry leaves. Sauté for a few seconds until fragrant.
-
Final Assembly: Carefully pour the tempering over the steamed Ammani Kozhukattai balls, ensuring each one is generously coated.
-
Serving Suggestions: Serve the Ammani Kozhukattai warm, accompanied by a side of South Indian Coconut Chutney for dipping, and perhaps a cup of aromatic Masala Chai to complement the flavors.
Conclusion
This Ammani Kozhukattai recipe not only offers a taste of traditional South Indian cuisine but also provides a wholesome, vegetarian option that is simple to prepare yet bursting with flavor. Enjoy this delightful snack at any time of the day and watch as it becomes a favorite in your household!
