Ammini Kozhukattai

This is the last week of Blogging Marathon #20. I am paired with the versatile Veena for this week. She is such a chirpy and enthusiastic person. Not to forget how creative she is. Her blog space has a lot of wonderful recipes. She is an amazing baker.. I love the variety she brings about in her baking. To give an example Whole wheat tomato bread. I was completely stumped by her creativity. 

My post for Day 1 is Ammini Kozhukattai from her blog. I made this on Vinayanagar Chathurthi, it came out very well and I loved it. You can find the recipe for this kozhukattai here

The only change that I made is that mine is not a microwave version. 

Ingredients

Rice Flour - 1 cup

Hot water - as required

Coconut scrapping - 1/2 cup

For Tempering - mustard seeds, red chilies, curry leaves

Oil - as required

Salt - as per taste

Method

Take the rice flour in a wide mouthed bowl

Boil water and add it to the rice flour little by little

Make a dough kind of consistency with the rice flour

Take care not to burn your fingers as the water should be very hot

When the dough is done, make small balls out of it and keep aside

Steam these rice balls in a steamer or Idli vessel

I used the Idli vessel and it was done in 15 minutes time

Remove the cooked Ammini Kozhukattai into a plate

In a shallow pan take a little oil and when its hot add the mustard seeds

When the mustard seeds sputter add the red chilies and the curry leaves

To this add the steamed kozhukattai and give it a stir

Adjust salt and add coconut scrapping to this

Serve hot and enjoy seeing how fast the plate gets empty