Amani Kozhakatai ( Know Your Flours )
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Tarla Dalal
• 21 January, 2013
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Table of Content
Amani kozhakatai, these delicately-seasoned steamed rice balls are made as an offering during ganesh chaturthi in tamilnadu, but they can be served as a low calorie snack anytime!
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
6 servings
Ingredients
Main Ingredients
- 1 1/2 cups rice flour (chawal ka atta)
- 1/2 tsp salt
- 4 tsp oil for greasing and tempering
- 1 tsp mustard seeds ( rai / sarson)
- 1 tsp urad dal (split black lentils)
- 2 whole dry Kashmiri red chilli , broken into pieces
- a pinch of asafoetida (hing)
- 8 to 10 curry leaves (kadi patta)
For The Garnish
- 1 tbsp freshly grated coconut
- 1 tbsp chopped coriander (dhania)
Method
- Combine the rice flour, salt and 2 cups of water in a bowl and mix well to a batter of pouring consistency.
- Grease a kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside.
- Remove in a greased thali and knead (while hot) using ¼ tsp of oil till smooth.
- Cover the dough with a wet muslin cloth and keep aside for 5 minutes.
- Rub ½ tsp of oil on your hands, take a little dough and shape into small size round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside.
- Heat the remaining 3 tsp of oil in another kadhai and add mustard seeds.
- When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the steamed rice balls, toss well and cook on a medium flame for another minute,serve hot garnished with coconut and coriander.
- Handy tips:
- To make stuffed kozhakatai, fill the rice balls with a savoury filling of your choice.
Amani Kozhakatai ( Know Your Flours ) recipe with step by step photos
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