To begin the preparation of Ammini Kozhukattai, mix 2 teaspoon of rice flour in water thoroughly and bring the water to a rolling boil. Add 1/4 tsp of salt and 1 tablespoon of oil. Let the rice flour cook in water for a few minutes till it thickens.

Now add the rest of the flour, wait for 2 minutes. Now insert a wooden laddle in the middle of the Kadai and mix vigorously such that there are no lumps. Cover to cook on low/medium heat for 3-4 minutes with intermittent mixing till the rice dough comes together in a lump.

Switch off the flame.

When the dough comes to slightly more than room temperature, gently knead with oiled hands.

Make a cylinder with the dough and pinch into small roundels. Meanwhile keep a steamer with adequate water to boil.

Steam these mini dumplings for 8-9 minutes till glossy. Do not overcook them, else they will turn rubbery.

In a pan take the remaining oil and add mustard seeds and urad dal and wait for them to crackle. Then add the curry leaves, red chilli, asafoetida and scraped coconut.

Add the Ammini Kozhukattai to this tempering and toss well.

You can serve the Ammini Kozhukattai as a snack during Ganesh Chaturthi.