Fiery Ammini Kozhukatta – Aromatic Rice Treats

Step into the aromatic world of South Indian cuisine with Fiery Ammini Kozhukatta – Aromatic Rice Treats. These dainty rice delights aren’t just food – they take you on a journey through flavour, evoke tradition, and invite you to savour delightful memories. Dive into a flavourful adventure that whisks you away to sun-drenched landscapes and kitchens filled with the aroma of spices.

Imagine yourself on a lazy afternoon at a friend’s house, where the air is filled with the tempting fragrance of spices drifting from the kitchen. It was here that I first encountered Savoury Ammini Kozhukatta, a dish prepared by my friend’s mother. With each bite, it transported me to a world of flavour, tradition, and comfort, igniting a passion for this beloved recipe.

Over the years, I’ve perfected my own rendition of this cherished dish, staying true to its roots while infusing it with my personal touch. Join me as we explore the essence of South Indian cuisine through the delightful Savoury Ammini Kozhukatta.

What is Ammini Kozhukatta

Ammini Kozhukatta, a traditional snack from Kerala, holds a special place in the culinary landscape of southern India. With the onset of festivals like Ganesh Chaturthi, people often prepare it as prasadam, a sacred offering to Lord Ganesh.

Unlike its larger counterpart, the sweet Kozhukattai, which people typically make with rice flour, jaggery, and coconut, Ammini Kozhukattas take a savoury turn. These dumplings are often tempered with mustard seeds, curry leaves, dried red chilies, and sometimes even grated coconut, infusing them with a robust flavour profile that’s distinct and delightful. Their size makes them a convenient and popular choice for snacks, breakfast or even as a side dish with the main meal. Ammini Kozhukattas capture the essence of Kerala cuisine, which is known for its aromatic spices and the use of coconut in various forms.

Ingredients Used to Make Fiery Ammini Kozhukatta – Aromatic Rice Treats

For the Rice Dough

• Rice Flour
• Coconut
• Herbs and spices- Coriander, Green chillies, salt
• Water
• Ghee (use oil for a vegan option)

Spice powder

• Ghee (use oil for a vegan option)
• Sesame Seeds
• Lentils (Chana Dal, Urad Dal)
• Whole Kashmiri Mirchi
• Fresh Curry Leaves
• Fresh Coconut
• Salt

Seasoning/Tempering

• Ghee or Oil (for cooking)
• Mustard Seeds
• Urad Dal
• Dry Red Chillies
• Curry Leaves
• Lemon Juice

How to Make Fiery Ammini Kozhukatta – Aromatic Rice Treats

1. Make the Spice Mix

Start by preparing the spice powder. Dry roast the dried red chillies, curry leaves, sesame seeds, urad dal, and chana dal over low heat until you achieve a golden color for the lentils. Avoid using high heat as it may cause the lentils to burn quickly. Once the lentils are nicely browned, remove them from the heat and allow them to cool. Once cooled, add a bit of fresh coconut and grind the mixture into a coarse powder using a mixer. Set it aside for later use.

2. Make the Rice Dough

In a pan, add rice flour and roast it over medium heat until it becomes very hot to the touch. You’ll also notice a slight change in colour at the bottom of the pan. Once the flour starts turning yellow in spots, remove it from the heat and set it aside.

Next, in a large heavy-based pan, add water, oil, and salt. Cover the pan and bring the mixture to a boil. Once boiling, add the roasted rice flour and mix well until the mixture forms together. Cover the pan and let the dough rest for -5-7 minutes with the stove off. When the rice mixture is slightly warm to handle, add the grated coconut, chopped chillies and coriander leaves and use your hands to knead it into a soft dough.

3. Make the Rice Balls

Now, roll small balls using your palms. If your palms become sticky, wash them and start again, lightly grease your hands with oil.

Once you roll the balls, transfer them to greased steamer plates. Bring a pan with an inch of water to a boil. Place the plates with the balls and steam them for 10-12 minutes, covering the pan with a lid. After steaming, switch off the heat and let them rest for 10 minutes to cool. Handling the dumpling balls will be easier once they’ve cooled slightly.

4. Now it’s time to bring everything together

Heat a pan with ghee/ or oil. Add the mustard seeds and urad dal, letting the mustard seeds pop. Now add the curry leaves and dry red chillies. Then, add the cooked rice balls (kozhukatti) and the masala powder. Toss everything together for about a minute to coat the dumpling balls with the masala.

Helpful Tips and Tricks to Make Fiery Ammini Kozhukatta

1. The water requirements may differ depending upon the variety and quality of rice flour. Some rice flour absorbs more water.
2. Ensure you have a soft dough by greasing your hands before mixing to prevent sticking.
3. Make smooth, crack-free balls for the best results.
4. Avoid rolling the balls too tightly.
5. Steam the kozhukattais just until they are done; overdoing it can make them hard.
6. To save time, prepare the balls and the masala powder the previous night. In the morning, steam the balls and toss them with the masala for a quick and convenient meal. This way, you can streamline your cooking process and have a delicious dish ready in no time.

A Tip on Rice Flour:

In crafting this recipe, it’s essential to discuss the choice of rice flour. The dough used here bears a striking resemblance to that of Idiyappam, a traditional South Indian delicacy. While many recipes call for specialized puttu flour or Idiyappam rice flour, I’ve found that store-bought options can sometimes be tainted with a rancid taste. To avoid this, I opt for plain rice flour, readily available and familiar to most home cooks. By lightly roasting plain rice flour, we ensure its freshness and sidestep the need for specialty products. After all, simplicity often yields the most delightful results in cooking.

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Fiery Ammini Kozhukatta - Aromatic Rice Treats

Serves: 4 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

For the Rice dough:

• 1 cup rice flour
• ½ cup coconut, grated
• 1 tbsp coriander, chopped green chilli, finely chopped
• ½ tsp salt
• 1 ¾  cup of water
• 1 tbsp ghee or oil (vegan)

For Spice powder:

• 1 tsp ghee or oil (vegan)
• 2 tbsp sesame seeds
• 1.5 tbsp chana dal tosp urad dal
• 3-4 dry kashmiri mirchi
• 8-10 curry leaves
• ½ cup coconut, grated
• Salt to taste

For Tempering /Seasoning

• 1 tsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2-3 dry red chilli
• 8-10 curry leaves

method

1. In a pan, add rice flour and roast it over medium heat until it becomes very hot to the touch. You'll also notice a slight change in colour at the bottom of the pan. Once the flour starts turning yellow in spots, remove it from the heat and set it aside.
2. Put a heavy based saucepan with 1 and ¾ cup water on medium heat. Add the salt & ghee cover and bring to a boil. Switch off the gas and add in the rice flour and mix well, making sure no lumps form. Cover and rest for 5-7 minutes to cool slightly. 
3. Once cooled add the grated coconut, chopped chilli and coriander and knead to form a smooth dough. Apply a little oil on your palm and start shaping them into small spherical or cylindrical balls.
4. Place the rice balls on a greased steamer tray, steam for 10-12 minutes. Remove and keep aside.
5. Meanwhile put a small pan on medium heat with 1 tsp of oil, sauté the chana dal, urad dal for a minute, then add the sesame seeds, red chillies and curry leaves. Sauté till the curry leaves turn crisp and the chillies have puffed up making sure they don't burn. Add the coconut and switch off the gas. Cool and put in a blender and grind to coarse powder. Season with salt.
6. Heat the oil or ghee in a large pan, add in the tempering spices and sauté for a minute. Add the steamed kozhukatti and toss well, add the spice powder and mix well.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!