Thursday, September 17, 2015

Posted by Mala at 2:00:00 AM No comments
These are real delicacies. My daughter and grand daughter have the patience to make tiny, bead sized ones, but I am a bit lazy, I should honestly confess.

Ingredients
Idiyappam flour - 3/4 cup
Water - 1 cup
a pinch of salt
Gingely oil - 1 tsp

To be ground and added to the dough
Hing powder - 1/4 tsp
Green chillies - 2-3
salt to taste

For seasoning
Gingely oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 1/2 tsps
Channa dhal - 1 1/2 tsps
Broken red chillies - 3
Curry leaves - handful

Recipe Cuisine: South Indian; Category: Festival;
Prep time: 20 mts; Cooking time: 10 mts

Serves 3

Water put to boiling


The flour topped with the grinding ingredients mentioned above


Add water little by little, keep stirring



                   When it is touchable, knead to a smooth dough, with palms greased slightly.

Tiny balls made, and ready for steaming, on greased plates


Don't miss the sheen after they are done. They must be cooked for 8-9 minutes only. If they are overcooked, they tend to become hard.



                                                Allow to cool, top up with the grated coconut.


                                     Add all the seasonings mentioned above in gingely oil.

Now, add the chillies and curry leaves too.


Now, switch off, and gently toss the cooked ammini kozhukkattais.



Categories:

0 comments:

Post a Comment