Mani Kozhakattai / Ammini Kozhukkatai

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We were invited by our friend for a special pooja this weekend. I made mani kozhakattai which are basically mini steamed rice dumplings. This is usually made as an evening snack on Ganesha Chathurthi with leftover dough from mornings. Let's get ready!

Get Ready (serves 2):


For the rice dumplings

• 1 cup rice flour
• 1 cup water
• 1 tsp. oil
• Pinch of salt

For seasoning:

• 2 tsp. oil
• 1 tsp. mustard seeds
• 1 tsp. Urad dal
• 1 red chili (split)
• A few curry leaves
• A pinch of asafetida
• 1/2 tsp. red chili powder
• 2 tbsp. grated coconut
• Salt to taste

Go!

• In a heavy-bottomed pan, add the water, oil, & pinch of salt. Let it come to a boil.
• Add the rice flour to the boiling water and mix well without any lumps.
• Keep the heat on medium and mix it so it forms a ball of dough.
• Cover with a lid and turn the heat off.
• Once you are able to handle the dough, apply oil to your palms and make them into small chickpea-sized balls. Use ALL the dough to form balls.
• Grease an idli stand and steam these rice balls for 10 mins. in a pressure cooker. They will look shiny when they are done.
• In another pan, add oil. When hot, do the tadka with mustard seeds, Urad dal, red chili, curry leaves, and asafetida.
• Add the grated coconut, red chili powder, the steamed dumplings, salt to taste and mix well. Let it cook  on low heat for 2 mins.
• Turn the heat off.
• Serve hot with some garnished cilantro.

Rice dumplings ready to be steamed!

A perfect evening snack. Enjoy your Memorial day weekend!