Sunday, January 26, 2020

Posted by Mala at 12:00:00 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.

Kozhukkattai flour - 3/4 cup
Water - 1 cup
Milk - 2 tbsps
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, add milk too

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.


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