Ammini Kozhukattai | Kara Ammini Kozhukattai

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Ammini Kozhukattai is an easy to do snack made using rice flour. Usually we prepare this using left over Kozhukattai mavu (Outercover of modak). We make tiny balls out of the left over dough and steam cook those tiny balls. Finally we prepare a tempering and toss the cooked Kozhukattai and its all ready!

For most of the festivals like Varalakshmi Viratham or Vinayaka Chaturti, we have custom of making Thengai Purana Kozhukattai. Not only for festivals, even for the monthly Shankatahara chaturti, many of us have tradition to make kozhukattai. Almost every time when we make kozhukattai, we will have some left over dough. We can make this ammini kozhuttai using those left over dough.

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Spice up the Kozhukattai

We can bring in lots of variations in the tempering and make this kozhukattai really appetizing and appealing.

My MIL used to add left over urad dal purana kozhukattai filling with the left over dough and make small balls and then steam cook and finish the tempering. That way the dough itself will have the flavor of the dal and other spices and additional tempering makes it even more yummier.
You can mix half teaspoon of red chili powder with the dough. This way we can get spicy version of ammini kozhukattai
Idli Powder can be added along with the tempering.
Adding Coconut is optional

Recipe Card to make Ammini Kozhukattai

INSTRUCTIONS WITH STEP BY STEP PICTURES:

Take the left over Kozhukattai dough, make tiny balls out of the kozhukattai dough and keep it ready.

Grease the idli plate and keep the ammini kozhukattai in a pressure cooker plate. Pressure cook the ammini(mini) kozhukattai for 5 mins.

Once cooked, remove the steam cooked tiny kozhukattai dumplings from idli plate and keep it aside.

Heat oil in pan, when the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, add split urad dal, chopped green chillies, curry leaves and hing.