🇮🇳 Indian Vegetarian

Ammini Kozhukattai

Name: Ammini Kozhukattai
Prep time: 13 min
Cook time: 18 min
Total time: 31 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 1 tbsp, minced Ginger; 2, slit Green Chili; 1/4 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 cup, chopped Urad Dal; 1 tsp Mustard Seeds; 2 sprigs Curry Leaves; 1/2 Lemon; 1 cup Rice Flour; 1 cup Grated Coconut

🇮🇳 Indian

Marble-sized rice balls rolled in spiced coconut, Ganesha's favourite leftovers. Breakfast engineering: maximum comfort, minimum fuss. Serve warm with coconut chutney on the side.

Prep 13 min Cook 18 min Serves 2 Easy

Ingredients

Saltto taste
Onion1, finely chopped
Ginger1 tbsp, minced
Green Chili2, slit
Turmeric Powder1/4 tsp
Vegetable Oil2 tbsp
Urad Dal1 cup, chopped
Mustard Seeds1 tsp
Curry Leaves2 sprigs
Lemon1/2
Rice Flour1 cup
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Toast the rice flour in a dry pan until it smells like toast — this is what keeps the final dish fluffy, not gluey.
2
Pop the mustard seeds in hot oil, add lentils if using, and wait for them to blush gold.
3
Sweat the onions down, stir in ginger, and let the rawness cook off.
4
Add the grated coconut, saute a minute, then fold in the prepared rice flour with salt and a splash of water.
5
Rest covered off the heat for five minutes, fluff, and top with the curry leaves and a hard squeeze of lemon.

Chef's tip

A spoon of sugar rounds the edges; traditional and worth it.

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Video: Mani Kozhukattai | Savoury Rice Dumpling Balls | Ammani Kozhukattai | Kozhukattai Recipe · on YouTube