Jump to Recipe Jump to Video Print Recipe

Ammini Kozhakkattai, also known as Mini Kozhukattai or Mani Kozhukattai, is a traditional South Indian dish made from steamed rice flour balls. These tiny, bite-sized dumplings are seasoned with a flavorful tempering of mustard seeds, curry leaves, and grated coconut, creating a delicious and nutritious snack or breakfast item. Often made during festivals like Ganesh Chaturthi, Ammini Kozhakkattai is a favorite in many households for its simplicity and savory flavor.

My Connection with Ammini Kozhakkattai

Ammini Kozhakkattai holds a special place in my heart because it reminds me of the times I spent with my mother and grandmother. I learned the art of making these tiny dumplings from them, watching how they carefully rolled each ball and seasoned it with love. It’s a dish that brings back fond memories of festive preparations at home, and I always associate its taste with the warmth and comfort of my family’s cooking. My mother and grandmother’s version of Ammini Kozhakkattai is something I cherish, and it’s a recipe that I continue to make, keeping our family tradition alive.

How Ammini Kozhakkattai is Made

The dish starts with rice flour dough, which is shaped into small, smooth balls. These balls are then steamed until soft and fluffy. After steaming, the dumplings are tossed in a tempering. The tempering adds a burst of flavour, making the plain rice balls incredibly flavourful and satisfying. Some variations also include ground spices or lentil powders for extra taste.

Nutritional Benefits of Ammini Kozhakkattai

Low in Fat: Made with steamed rice flour, this dish is light and easy to digest.
High in Fiber: The addition of coconut and dal provides extra fiber, making it a wholesome snack.
Gluten-Free: Since it uses rice flour, Ammini Kozhakkattai is naturally gluten-free, perfect for those with dietary restrictions.

How to Enjoy Ammini Kozhakkattai

As a Snack: Ammini Kozhakkattai is perfect as an evening snack with tea or coffee.
For Breakfast: Serve it for breakfast for a filling and healthy meal.
During Festivals: It’s often made during Ganesh Chaturthi as a prasadam offering to Lord Ganesha.

Why Ammini Kozhakkattai is Special

Ammini Kozhakkattai is not just a delicious and easy-to-make dish, but it’s also a cherished part of my family’s cooking tradition. Its simple preparation, combined with the love and memories associated with my mother and grandmother, makes this dish truly special. Whether you’re looking for a healthy snack or a festive treat, Ammini Kozhakkattai is a dish that will bring warmth and flavor to your table.

Pin this Recipe

Ammini Kozhakkattai with Paruppu Usili

Niranjana Sankaranarayanan

Ammini kozhukkatai is usually made out of the left over dough of the kozhukkatai during Vinayagar chathurthi. It is simple, easy and healthy snack. Every kid likes this recipe because of its tiny and cute appearance. It can be made in different ways. I am going to make ammini kozhukkattai with paruppu usili. Paruppu usili is a traditional south Indian recipe. It can be mixed with koththavarangai, vazhaipoo, beans instead of ground coconut.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Final Cooking time 20

Total Time 1 20

Course Breakfast, Snack

Cuisine Indian, South Indian

Servings 2

Equipment

Pressure cooker or steamer
Pan

Ingredients

For the Dough

Method 1

1 Cup Rice flour
1-1.25 Cup Water
As req Salt
1 tbsp Coconut oil

Method 2

2 Cups Rice flour
3 Cups Water
As req Salt
2 tbsp Coconut Oil

Paruppu Usili

2 tbsp Channa Dal
2 tbsp Toor Dal
1 No Guntur Chilli
2 Nos Bedigi Chilli
As req Salt
A pinch Asafoetida

Instructions

To make Dough

Method 1

In a vessel, take rice flour. Separately boil the water.
Once it starts to boil, add salt, coconut oil. Add the boiling water to rice flour.
Mix well without forming lumps.
Allow to cool and knead it to make a soft dough. Grease it with oil.
Grease your hands with one drop of oil so that the dough will not stick.
Now make small, cute balls and steam cook it.

Method 2

In a heavy bottomed vessel, add water along with salt and 1tbsp oil.
Allow it to boil.
Once the water starts to boil, add the rice flour to the center of the vessel.
Insert a ladle and cover it with a lid.Cook it in low flame for ten minutes.
Donot stir or mix.After ten minutes, open the lid and stir it with the ladle without forming lumps.
Keep it aside for five to ten minutes.
Then add 1 tbsp of oil and knead it with the hand when the dough is still warm.
Knead it well to make it like a chappathi dough.
Now make small, cute balls and steam cook it.

Paruppu Usili

Wash and soak all the ingredients for one and a half hour.
Drain the water completely.
Grind the dhal and chilli.Add salt and asafoetida. Mix well.
Now make dumplings and steam cook it.
Paruppu usili kozhakkattai is ready.
After crumbling it, we can mix it with ammini kozhakkattai, vazhaipoo, beans and cluster beans.

Ammini Kozhakkattai with Paruppu usili

Add coconut oil in a kadai and add mustard seeds.
Now crumble and add the steam cooked paruppu usili and saute for two minutes.
Add ammini kozhukkattai and mix well.
Healthy snack is ready to serve.

Video

Notes

You can serve ammini kozhukkattai without mixing with usili. Simply splutter mustard seeds, curry leaves and serve.

Else you can also mix grated coconut with it.

You can mix idli podi with ammini kozhukkattai to make podi kozhukkattai.

If you are going to use the same doughfor making sweet kozhukkattai, add only a pinch of salt. You can add the salt in paruppu usili or while spluttering with mustard seeds.

Keyword Ammni kozhakkattai, Mani kozhakkattai, Paruppu usili, Tiffin recipes

INGREDIENTS

For dough

Method 1

Rice flour – 1 cup

Water – 1 to 1.25 cup

Coconut oil – 1 tbsp

Salt – As required

In a vessel, take rice flour. Separately boil the water.
Once it starts to boil, add salt, coconut oil.
Add the boiling water to rice flour.
Mix well without forming lumps.
Allow to cool and knead it to make a soft dough. Grease it with oil.
Grease your hands with one drop of oil so that the dough will not stick.
Now make small, cute balls and steam cook it.

Method 2

Rice flour – 2 cups

Water – 3 cups

Salt – To taste

Coconut oil – 2 tbsp

In a heavy bottomed vessel, add water along with salt and 1tbsp oil. Allow it to boil.
Once the water starts to boil, add the rice flour to the center of the vessel.
Insert a laddle and cover it with a lid.
Cook it in low flame for ten minutes. Donot stir or mix.
After ten minutes, open the lid and stir it with the ladle without forming lumps.
Keep it aside for five to ten minutes.
Then add 1 tbsp of oil and knead it with the hand when the dough is still warm.
Knead it well to make it like a chappathi dough.

Paruppu usili

Channa dhal – 2 tbsp

Toor dhal – 2 tbsp

Guntur chilli – 1

Bedigi chilli – 2

Salt -As required

Asafoetida -A pinch

Wash and soak all the ingredients for one and a half hour.
Drain the water completely.
Grind the dhal and chilli.
Add salt and asafoetida. Mix well.
Now make dumplings and steam cook it.

Paruppu usili kozhakkattai is ready.
After crumbling it, we can mix it with ammini kozhakkattai, vazhaipoo, beans and cluster beans.