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.
When it is touchable, knead to a smooth dough, with palms greased slightly.
Allow to cool, top up with the grated coconut.
Add all the seasonings mentioned above in gingely oil.
Ingredients
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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