Ammani Kozhukkattai Recipe
Yummy snack recipe
Ammani Kozhukattai is a popular south Indian recipe which is usually made with Kozhukattai (modak) dough which is left after making the sweet modaks on festival days especially on Ganesh Chathurthi. Serve Ammani Kozhukattai with South Indian Coconut Chutney and Masala chai.
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- 1 cup Rice
- 3/4 teaspoon Salt
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Sambar Powder
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Coconut Oil For tempering
- 2 teaspoons Coconut Oil
- 1 teaspoon Mustard seeds
- 2 Dry red chillies
- 1 sprig Curry leaves
How to make Ammani Kozhukkattai Recipe
To begin with Ammani Kozhukattai, Soak rice for 3 to 4 hours in water.
After 3-4 hours, grind to smooth paste with salt.
Heat a teaspoon of coconut oil in a deep non-stick pan and add the rice paste.
Keep stirring until the mixture turns transparent & rolls into a ball, allow this to cool.
Add turmeric powder and hing to this rice dough and mash nicely with hands.
Heat oil in a tadka pan and add all the ingredients under ‘For tempering’. Once the mustard seeds splutter, pour it on the steamed balls.
Sowpernica, a South Indian by birth and an Australian by choice is a culinary writer and an amateur food photographer. She is the cook, founder & food photographer behind Sowpernica’s Kitchen www.sowpernica-samayal.com which has been up and running for the last 5 years. Having started her experiments in the kitchen at a young age, her motto has always been making fresh, healthy and tasty meals for her family and friends in a quick, easy and less stress way without spending way too much time in the kitchen. Her recipe articles have been featured in popular magazines such as Aval Kitchen, Mangayar malar, Gokulam. Kungumam thozhi, The Indian Link etc both in India and Australia.