Ammini Kozukhattai
#sikandalouscuisine

A dish prepared mainly during Ganesh Chaturthi and eaten as a snack.
It even has a sweet variation

Recipe Courtsey Shubha Acharya

I’m copy pasting her recipe as I followed it to the T . A lovely snack. One can sprinkle some Methiyo or Shengdana chutney to give it a spicy taste

For the rice balls( Kozukhattai)
Rice flour : 1/2 cup
Oil : 2 tsp + little more while kneading
Salt as need
Water : 1/2 cup +little more while kneading
For the lentil mixture
Urad Dal / Black Lentil : 1/4th cup
Chana Dal / Bengal gram : 1 tbsp
Small green chillies : 2 (or as per taste)
Asafoetida / Hing : 1/4 tsp
Salt as per taste
Sugar : 1 tsp (optional)
For tempering :
Oil : 2 tsp
Mustard seeds : 1/2 tsp
Dry red chillies : 2 (broken)
Curry leaves : 5-6
Additionally Freshly shredded coconut for garnish.
PROCEDURE:
Soak black lentils and bengal gram in enough water for about 1-2 hours.
Add salt and 2 tsp oil to water and bring it to a boil.
Once it starts to boil, add the rice flour. Mix well and turn off the heat. Keep it covered for 15 minutes.
Take the flour in a plate and knead it into a non sticky dough. Sprinkle some water and add a little oil if needed to help you in the kneading process.Once done, keep the dough covered.
Make small balls of the dough (size of the small marble balls). Once done , keep them in a greased vessel/ plate and steam them for about 10 minutes.Set it aside.
Drain the water and grind the lentils with salt, asafoetida and green chillies.
Steam the lentil mixture for 10 minutes . Note: I prepared the lentil mixture and the rice balls and steamed them together.
Once the lentil mixture is steamed, set it aside to cool. Later, crumble the mixture with hand.
Heat 2 tsp oil in a pan. When hot, add the mustard seeds, dry red chillies ,curry leaves and asafoetida. When the seeds start to splutter, add the crumbled lentil mixture. Mix well.
Add the steamed rice balls. Mix . Add sugar if needed.
Lastly add the freshly grated coconut and serve warm.

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