Recipe: Beetroot Ammini Kozhukattai
Beetroot Ammini Kozhukattai is a mildly spiced snack made using rice flour. Rice flour batter is cooked a bit, then rolled into small balls and steamed. The steamed rice balls or dumplings are then stir fried with a few spices, curry leaves and coconut. Also known as Kara Ammini Kozhukattai or mani kozhukattai. It is a popular offering to Lord Ganesha during Ganesh Chaturthi. My version is slightly different as I have added beetroot puree to give the mini balls a vibrant magenta colour.
Memories
I had shared this recipe on 02/09/2019 whereby the 211th theme for FoodieMonday/ Bloghop Group was Naturally Colourful. With Ganesh Chaturthi round the corner I decided to try my hands at making naturally coloured Ammini Kozhukattai. And that absolutely floored my family. There always has been an emphasis by the Indian Government to go for natural and environmental friendly Ganeshji idols. Ones made with paints and Plaster of Paris tend to pollute the rivers, lakes, ponds and the sea. After Ganesh Chaturthi it is so sad to see so many idols and pieces of idols strewn all over the beach in Juhu.
This year let us take care of our environment and buy the idols made with clay and where natural paints are used. Happy Ganesh Chaturthi to all my friends, family and followers.
Naturally Colourful
I remember when my kids were young, I’d add naturally colored fruits and vegetables to make their meals more exciting. I’d add carrot puree, spinach puree, beetroot puree, turmeric powder, use strawberries, chocolate or cocoa powder, purple grapes, avocado, red cabbage, mangoes, papaya, pineapple, just to name a few.
When one puts their mind to it, it is very possible to make a kaleidoscope of naturally colorful foods by using them in their natural state or adding it to other ingredients. E.g. add spinach puree to wheat flour to make flatbreads, breads, make green patties etc.
But my son had to make life a bit difficult when once he insisted on blue milk. Back then I had not even heard of butterfly pea flower. Otherwise that would have been easy. His logic was why we have to drink pink, white or brown milk everyday. Why not blue? Did he get blue milk? Not from me but from my mother in law. She added a few drops of blue food colouring !
Some Naturally Colourful Food On My Blog
What is Kozhukattai?
It is basically a rice dumpling either plain or stuffed that is steamed. It can be sweet or savory. Kozhukkatai is usually offered to Lord Ganesha during Ganesh Chaturthi in Tamil Nadu. Aminni Kozhukattai are small round rice dumplings either sweet or savory without any filling. You can add a variety of spices in the dough or as tempering. Podi is a popular spice powder used. For a sweet version, add steamed rice dumplings to a mixture of nuts, jaggery, coconut, dried fruits, seeds.
It is an easy and famous snack especially the savory one. One can cook the rice dough, make the balls and leave them in the fridge for a day or two. Steam them when required. The ready dish stays in the fridge for 2 days and after that the dumplings begin to dry up.
As for spices, one is not limited to mustard and cumin seeds. A variety of spice blends or podis can be used. It all depends on what flavors the family loves. However, adding curry leaves is a must for the authentic taste and have you tried tempering them in ghee? Go on try it, tastes so delicious.
Generally onion or garlic is not used for kozhukattai. It is a vegan friendly snack and if you don’t add asafoetida it is gluten free too.
Basic Spice Blend You Can Use
The basic spice blend is to dry roast 1 tbsp sesame seeds, 1 tsp urad dal, 1 tbsp chana dal, 1-3 dried red chillis and 1 tbsp grated coconut. Let the mixture cool down a bit and then process it into a coarse powder. After tempering the steamed rice dumplings, add the spice powder, mix and serve.
Most of the recipes I’ve come across do not use onion or garlic. Its a vegan dish and gluten free too. So lets get to the recipe of this easy to make and healthy snack or tiffin. Here tiffin is not your regular lunch box which you carry to work or school but refers to snack.
My Version Of Ammini Kozhukattai
First, I have added beetroot puree. You can easily skip that to make the naturally whitish creamy kozhukattai.
Secondly, I have given this dish my own touch by adding some chopped cashew nuts and raisins in the tempering or vaghar.
Ingredients required For Beetroot Ammini Kozhukattai
Rice Flour
We need finely ground rice flour. I usually buy mine from the Indian shop.
Water
Plain tap water or the water in which you have boiled the beetroot.
Beetroot
Can use either peeled and grated raw beetroot or cooked beetroot pureed. If you puree the cooked beetroot don’t add any water. If you grated raw beetroot make sure you use the fine side of the box grater or alternately puree it in your food processor.
Salt
We will be adding some to the rice flour dough. Add according to your taste.
Oil
We need some oil to add to the rice dough and also some for tempering. Use any oil of your choice. I have used sunflower oil. You can use ghee instead. But don’t use it for a vegan version.
Urad Dal
Need about a teaspoon for the tempering.
Curry Leaves
Use a sprig of curry leaves, fresh, frozen or dried. Best is fresh for full flavour. But sometimes I don’t get the fresh one so have to use the dried or frozen leaves.
Sesame Seeds
I like adding sesame seeds or tal for the extra crunch.
Mustard Seeds
Need about a teaspoonful for the tempering.
Cashew Nuts
This is my addition, you can omit the nuts if you want to. Have you tried with coarsely ground peanuts? Tastes equally good.
Raisins
Another of my addition. I love the natural sweet flavour it adds to the dish.
Asafoetida
Also known as hing. For a gluten free version omit adding asafoetida to the tempering as it contains wheat flour.
Green Chilli
Sliced or finely chopped. Add green chillis according to your taste. Can omit them if making for kids.
Fresh Coconut
Use freshly grated coconut or frozen fresh coconut. I have not used desiccated so wouldn’t know how it would taste in this dish.
Other Additions
To make it into a healthy snack for both kids and adults feel free to add grated carrots to the tempering, finely chopped bell pepper, cabbage, cooked peas, corn, etc.
BEETROOT AMMINI KOZHUKATTAI
Ingredients
FOR THE RICE DOUGH
- 1 cup rice flour
- 1½ cup water
- ½ cup beetroot puree raw or cooked
- 1 tsp salt
- 1 tbsp oil
FOR THE TEMPERING
- ¼ cup fresh coconut grated
- 1 tsp urad dal
- 2 tbsp oil
- 1 tsp mustard seed
- 1 tbsp sesame seeds
- ¼ tsp asafoetida optional
- 2 tbsp cashew nuts chopped
- 2 tbsp raisins
- 1 sprig curry leaves
- 1-2 chillis finely chopped
Instructions
PREPARATION OF AMMINI KOZHUKATTAI DOUGH
- Put the grated beetroot in a food processor and process it to as fine as you can without any water.
- Add water to a pan and place it over medium heat.
- Add salt and oil and allow it to come to a boil.
- Add the beetroot puree and mix well.
- Immediately also add the rice flour. Mix well.
- Take the pan off the heat.
- Allow the rice dough to cool down enough that you're able to handle it.
PREPARATION OF AMMINI KOZHUKATTAI
- Knead the dough to a smooth consistency.
- Take about a tsp of the dough and roll it into a ball. It should not have any cracks. If it does add about a tablespoon or so of water and mix.
- If required grease your palms with some oil.
- Roll balls in a similar fashion with the remaining dough.
- Put your steamer on medium heat with some water in the bottom pan. I used an idli steamer, but you can use any steamer you have.
- Grease the idli plate or steamer tray lightly with oil.
- Arrange the balls in each cavity. Do not over crowd it.
- Place the plate or tray in the steamer over the boiling water. The tray should not touch the water.
- Cover and steam the ammini kozhukattai for 10 minutes.
- Remove the plate from the steamer.
PREPARATION OF THE TEMPERING
- Heat oil over medium heat in a wide pan.
- Add mustard seeds. As soon as they begin to sizzle, add the urad dal.
- Stir fry till the dal begins to turn light brown.
- Add the sesame seeds.
- The add the curry leaves, chopped chillis and asafoetida if using any.
- Stir fry for 1 minute.
- Add chopped cashew nuts, raisins and grated coconut.
- Stir fry for a few seconds. Add the rolled balls or dumplings.
- Mix gently, let the ammini kozhukattai become hot over low to medium heat.
- Serve immediately as they are or with some spice powder like podi or the quick masala recipe given above.
Notes
- The amount of water required will depend entirely on the quality of the rice flour. You may need to add more if the dough is dry.
- To make plain ones omit the beetroot puree.
- Don't overcook the dough as it will make rolling it into balls difficult.
- Don't over steam the kozhukattai otherwise they will taste a bit hard.
- Add spices of your choice.
- Add podi masala.
- Add grated carrot, boiled peas, corn, finely chopped cabbage, bell peppers, cooked moong dal to make a wholesome and filling snack.
Pin For Later:
https://ca.pinterest.com/pin/237776055321773987
