Ammini Kozhkatta

A simple and healthy; less oily evening snack for the family. Reduce the amount of red chillies or simply omit it if you are making these for your toddlers. 

Ingredients:

• Rice flour 1 cup
• Salt to taste
• Oil 1 tbsp
• Mustard seeds 1/2 tsp
• Cumin seeds 1/4 tsp
• Dried red chillies 1-2
• Curry leaves 2 sprigs
• Grated coconut 1-2 tbsp (optional)
• Chana dal 1 tbsp
• Udad dal 1 tbsp

Method:

• Take a mixing bowl and add the flour and salt. Mix it well.
• Boil around 1.25- 1.5 cups of water in a pan.
• Add the boiling water into the flour and mix with a ladle till all the dry flour is wet.
• Cover the bowl and allow it to rest for 10 minutes.
• Knead the dough well by smearing your hands with a drizzle of oil.
• Make small marble size balls out of it.
• Take a steamer and steam these balls for 10-12 minutes it till it is fully cooked.
• Remove from fire and allow it to cool a bit.
• Meanwhile heat a pan and dry roast the chana dal, udad dal and a dry red chilli till the raw smell goes off.
• Cool and grind into a coarse powder.  
• Heat oil in another pan or kadhai and add mustard seeds.
• When they splutter, add the cumin seeds, 1 red chilli and curry leaves.
• Add the steamed balls and toss it gently.
• Sprinkle the dry powder and toss again till all the kozhkatta is coated with the spice powder. 
• Garnish with freshly grated coconut and serve it hot as an evening snack or breakfast.

Notes:

•  If you have Idli podi with you, then you can simply add that instead of making a powder of roasted chana dal and udad dal. It will taste equally good. 
• You can add a tablespoon of finely grated coconut to the dough too if you are a big fan of coconut 🙂 
• Use coconut oil instead of refined oil for added flavour.
• You can use store bought Idiyappam flour for making these.
• In case you are using normal rice flour, dry roast it for few minutes for a better taste.