Monday, September 5, 2011

Spicy Ammini Kozhakatai - 2 versions

This is an easy to do tiffin/snack hence I included this in "Beginners Section".

  • Rice flour - 2 cups
  • Water - 3 1/2 cups
  • Salt - 1 teaspoon
  • Oil (preferably Gingelly) - 2 teaspoons
  • Idly Milagai Podi - 2 teaspoons or more
  • Parupu Podi - 3 teaspoons or more
  • Oil - 2 teaspoons
  • Mustard Seeds - 1 teaspoon
  • Urad Dhall - 1/2 teaspoon
  • Chopped Curry leaves - few
  • In a kadai add water, salt and oil.Bring the water to boil
  • Add rice flour at this stage and stir it quickly in a low flame.Do it for 3 minutes.A thick dough will be formed.Allow it to cool
  • Divide the dough into two equal portions
  • Add milagai podi to one portion and parupu podi to another

  • Knead both the dough(s) with hand

  • Make small balls out of both the dough (s).Smear your palm with oil while making balls

  • Steam the balls in idly cooker for 15 minutes or you can even steam it in separator that comes with the pressure cooker.Make sure to coat the steaming plates with oil
  • Switch off the stove after 15 minutes.Open the lid after 5 minutes
  • Heat oil in a separate kadai and season with mustard seeds, followed by urad dhall and then add chopped curry leaves
  • Add the milagai podi coated balls first and stir fry it for a minute in a low flame
  • Do the same for parupu podi coated balls
  • Serve it hot
  • In generally milagai podi or parupu podi is added only after steaming the balls.But I added them while kneading the dough itself so that the balls are well coated with the flavours of milagai/parupu podi