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.

Make into tiny balls and arrange in idli plate. Steam cook until the idli cooker whistles.

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.

Serve Ammani Kozhukattai with South Indian Coconut Chutney and Masala chai.