Amani Kozhakatai ( Know Your Flours )

by Tarla Dalal

Added to 7 cookbooks
This recipe has been viewed 5319 times

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!

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Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 6 servings

Ingredients

1 1/2 cups rice flour (chawal ka atta)
1/2 tsp salt
4 tsp oil for greasing and tempering
mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry Kashmiri red chillies ,
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 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.