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
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.