Ammini Kozhukattai/Mani Kozhukattai/Ganesha Chathurthi Recipes

The first thing that comes to mind when it is Ganesha/Vinayagar Chathurthi is Modhakam which we prepare as special offering for Lord Ganesha. We also prepare different types of kozhukattai’s like paal kozhukattai, kaara kozhukattai, pidi kozhukattai etc. When we make modhakams or kozhukattai we always tend to have some dough left, this mani kozhukattai is usually prepared with that dough only. But nowadays we all prepare this mani kozhukattai separately as offering to Lord Ganesha. Not only for Ganesha Chathurthi, I make this mani kozhukattai as evening snacks for my kids and they love it because they are cute and tasty.

Here’s how to make Ammini Kozhukattai/Mini Kozhukattai with step by step photos…

Ingredients

Rice flour/Arisi Maavu	1 cup
Water	1 cup
Gingelly oil/Nallennai	2 tsp
Salt	¼ tsp

For Tempering

Gingelly oil/Nallennai	2 tsp
Mustard seeds	1 tsp
Urad dal	1 tsp
Dry red chillies	2 or 3
Curry leaves	Few
Grated Coconut	2-3 tbsp
Asafoetida/Perungaayam	One pinch

Method

In a wide vessel boil water with salt and oil. When water comes to rolling boil lower the flame to sim. Slowly add the rice flour and keep stirring constantly. The rice flour starts to form in to a dough, now switch off the stove.

The dough will be smooth in consistency. Let the dough cool down, when the dough is warm knead it with your hands.

Grease your hands with oil and make small balls as shown in the photo.

Grease the idli plates with oil and steam it in idli cooker for about 10 to 12 min in medium flame.

Heat oil in a kadai and add the ingredients mentioned for tempering. Now add the steamed rice balls and give a gentle stir.

Now add the grated coconut, if you want you can add idli milagai podi about 1 – 2 tsp and stir in gently.

Check the salt and adjust to taste and switch off the stove.

Super delicious healthy and yummy ammini kozhukattai is ready for neivadhyam or for snacks.

Suggestions:

• I have used dried red chillies for tempering, instead you can chop 2 or 3  green chillies finely and add them.
• As I have mentioned earlier you can add idli milagai podi for added taste and flavour.
• Do not steam the balls for very long time the balls will be become hard.
• When making in large quantities, close the dough with damp cloth to prevent it from drying.

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