Ammini kozhukattai recipe / Ammini kara kozhukattai / Kozhukattai recipe / Kara ammini kozhukattai

IINGREDIENTS

FOR THE DOUGH
• 2 CUP PLAIN RICE FLOUR
• 1.5 CUPS WATER
• 1 TBSP COCONUT OIL
• SALT TO TASTE

FOR TEMPERING
• 3 TBSP COCONUT OIL
• 1 TSP MUSTARD SEEDS
• 1 TSP CHANA DAL
• 1 TSP URAD DAL
• 2 GREEN CHILIES (FINELY CHOPPED)
• 2 SPRIGS CURRY LEAVES
• 3 TBSP IDLI POWDER
• 3 TBSP COCONUT (GRATED)
________________________________________

INSTRUCTIONS

1. TAKE A PAN AND ADD RICE FLOUR TO THE PAN. ROAST THE FLOUR ON MEDIUM FLAME UNTIL THE FLOUR IS VERY HOT TO THE TOUCH. REMOVE AND SET ASIDE.

2. TAKE A KADAI AND ADD 1.5 CUPS OF WATER, WHEN WATER IS ROLLING BOIL ADD COCONUT OIL AND SALT. MIX WELL. SWITCH OFF THE FLAME.

3. IMMEDIATELY ADD IN THE ROASTED RICE FLOUR AND MIX WELL TO COMBINE. COVER THE KADAI. REMEMBER THE STOVE IS OFF. WE ARE JUST RESTING THE DOUGH COVERED. REST FOR 15 MINUTES.

4. AFTER 15 MINUTES, OPEN THE KADAI AND MIX THE DOUGH. THE DOUGH WILL BE VERY HOT. MAKE SMALL BALLS OUT OF THE DOUGH.

5. ONCE THE BALLS ARE ROLLED, TRANSFER THE BALLS TO IDLI PLATES. BRING A PAN WITH AN INCH OF WATER TO A BOIL. PLACE THE IDLI PLATES WITH THE BALLS AND STEAM FOR 10 MINUTES COVERING THE IDLI POT WITH A LID. SWITCH OFF AND REST FOR 10 MINUTES TO COOL.

6. HEAT A PAN WITH COCONUT OIL. ADD IN THE MUSTARD SEEDS, CHANA DAL, URAD DAL AND CUMIN SEEDS.. LET THE MUSTARD SEEDS POP.

7. ADD GREEN CHILIES AND CURRY LEAVES. SAUTÉ WELL.

8. ADD IN THE COOKED DUMPLING BALLS AND SAUTÉ FOR A MINUTE. NOW ADD IDLI POWDER. TOSS FOR A MINUTE TO COAT. SWITCH OFF THE FLAME.

9. FINALLY ADD SHRED COCONUT AND MIX WELL.

10. AMMINI KOZHUKATTAI IS READY