Ammini Kozhukattai | Steamed rice flour dumplings | Naivedyam recipes

Name: Ammini Kozhukattai | Steamed rice flour dumplings | Naivedyam recipes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 cup Rice flour (Sub with Idiyappam flour / Modak flour); 1 cup Water; 1/2 tsp salt (or to taste); 2 TBSP Oil (sesame oil preferred, divided use); 1 tsp Mustard seeds; 1/2 tsp split black gram (Urad dal / Ulutham paruppu); 1 sprig curry leaves; 1 red chillies (broken); 1/8 tsp asafoetida (skip for GF); 2 TBSP coconut (grated, fresh or frozen)

Published: Mar 31, 2016 · Modified: Sep 16, 2023 by Kalyani · This post may contain affiliate links · 35 Comments

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Ammini Kozhukattai or Mani Kozhukattai is an offering made to Lord Ganesh for the festival. These are steamed rice flour dumplings, tempered lightly. Served as a light snack too

Kozhukattai / Steamed dumplings are offered to the elephant God, Ganesh during the festivities in most South Indian homes. Called Modak / Kozhukattai / Undrallu / Kadubu (depending on which part of the Sub continent you belong to), the steamed dumplings are supposed to be a favourite of the Diety.

Types of Kozhukattai

Usually made of rice flour, some kozhukattai (especially those made for snacking) are also made of Broken rice, Sooji, broken poha - basically any starch base. So we have Upma Kozhukkattai, Brown Rice Kara Kozhukttai or Aval Inippu Kozhukattai (Poha sweet dumpling) that are made for both Naivedyam and as snacking.

This recipe is regularly featured as naivedyam (offering) to the Elephant God (Ganesh / Ganpati) during the festival season. This is also made using the remaining dough of the modak / kozhukattai or made exclusively as is shown here.

Ammini Kozhukattai or Mani Kozhukattai is an offering made to Lord Ganesh for the festival. These are steamed rice flour dumplings, tempered lightly. Served as a light snack too

Other steamed snacks / Naivedyam recipes on the blog include:

Brown Rice Kara Kozhukattai

Kara Kozhukattai or Kara Pidi Kozhukattai (steamed rice dumpling) is a very popular snack or tiffin served in Tamil households for an evening snack or dinner.

Check out this recipe

Rasayana | ರಸಾಯನ | Rama navami recipe

Rasayana is a a Quick Banana Relish with Jaggery and coconut. Often offered as an offering / Naivedyam during Pujas

Check out this recipe

Farali Samo Khichdi | Moraiyo Khichdi | Bhagar Khichdi

Farali Samo Khichdi or Moraiyo Khichdi is a quick, Gluten Free savory pudding made with Barnyard Millet for fasts during festivals in India

Check out this recipe

Fresh Rajma Sundal

Fresh kidney beans stir fry. This is a No onion no garlic, vegan and GF dish. Sundal is usually served for Navratri (Indian Festival)

Check out this recipe

Makes for a simple low fat snack after school too, so festival or not, we are sure to make this often.Keep the proportions accurate and we get a guilt free snack in 20 mins flat. This is spiced up with a light tempering, so makes for a delightful snack anytime of the day, especially for unannounced guests.

Now, lets get to the recipe:

Tips to make tasty Ammini Kozhukattai:

Use the freshest rice flour you can find. It can be store bought or made at home
Keep all ingredients at room temperature (especially if using frozen coconut or using the rice flour from the fridge)
Sesame Oil is highly recommended for this dish. If not, ground nut oil also may be used. Olive oil cannot be used here
If you don't have a steamer, place the roundels in an idli plate, 3-4 per mould and steam on high pressure as you would do so for idlis
Once steamed, give a standing time of 5 mins before tossing them in the tempering. That way, it won't turn mushy
One more variation to this Ammini Kozhukattai is that you can add Idli Molagapudi (gun powder) or Poodu Podi (spicy Garlic powder) to the tempering for a change. Both these powders are however, not added if making these for a prasadham / Naivedyam for the festival.

Prep time : 5 mins, cook time : 15 mins ,Serves : 2

Ammini Kozhukattai - A Vegan rice flour steamed mini dumplings

Course : snack / offering to God ; Cuisine : South Indian (Tamilnadu)

Ingredients:

Rice flour / Idiyappam flour / Modak flour - ½ cup
Water - 1 cup
salt - to taste
Oil - 2 tablespoon (divided use)

Tempering :

Mustard seeds (1 tsp)
urad dal (½ tsp)
curry leaves
broken red chillies (1)
asafoetida (a pinch)
scraped coconut (2 tsp)

PIN FOR LATER

How to make Ammini Kozhukottai:

Bring the water to a rolling boil. Add ¼ teaspoon of salt and 1 tablespoon of oil. Sprinkle 2 teaspoon of rice flour and quickly close it. Let the flour cook for 1-2 mins.
Now add the rest of the flour and mix vigorously. Cover to cook on low/medium heat for 3-4 mins.
Switch off the flame.
When the dough comes to slightly more than room temperature, gently knead with oiled hands.
Make a cylinder with the dough and pinch into small roundels. Meanwhile keep a steamer with adequate water to boil)
Steam these mini dumplings for 8-9 mins till glossy. Dont overcook them else they would turn rubbery.
Once they cool, prepare the tempering with the remaining oil and tempering ingredients. Toss the kozhukattai in these and serve immediately.

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Ammini Kozhukattai | Steamed rice flour dumplings | Naivedyam recipes

Kalyani

Ammini Kozhukattai or Mani Kozhukattai is an offering made to Lord Ganesh for the festival. These are steamed rice flour dumplings, tempered lightly. Served as a light snack too

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Festival Recipes, Naivedyam

Cuisine South Indian, Tambrahm, Tamilnadu Cusine

Servings servings

Equipment

Steamer
Thick Bottomed Pan
Spatula

Ingredients

½ cup Rice flour Sub with Idiyappam flour / Modak flour
1 cup Water
½ teaspoon salt or to taste
2 tablespoon Oil sesame oil preferred, divided use
1 teaspoon Mustard seeds
½ teaspoon split black gram Urad dal / Ulutham paruppu
1 sprig curry leaves
1 red chillies broken
⅛ teaspoon asafoetida skip for GF
2 tablespoon coconut grated, fresh or frozen

Instructions

Bring the water to a rolling boil. Add ¼ teaspoon of salt and 1 tablespoon of oil.
Sprinkle 2 teaspoon of rice flour and quickly close it. Let the flour cook for 1-2 mins.
Now add the rest of the flour and mix vigorously. Cover to cook on low/medium heat for 3-4 mins.
Switch off the flame.
When the dough comes to slightly more than room temperature, gently knead with oiled hands.
Make a cylinder with the dough and pinch into small roundels. Meanwhile keep a steamer with adequate water to boil)
Steam these mini dumplings for 8-9 mins till glossy. Don't overcook them else they would turn rubbery.
Once they cool, prepare the tempering with the remaining oil and tempering ingredients. Toss the kozhukattai in these and serve immediately.

Notes

Tips to make tasty Ammini Kozhukattai:

Use the freshest rice flour you can find. It can be store bought or made at home
Keep all ingredients at room temperature (especially if using frozen coconut or using the rice flour from the fridge)
Sesame Oil is highly recommended for this dish. If not, ground nut oil also may be used. Olive oil cannot be used here
If you don't have a steamer, place the roundels in an idli plate, 3-4 per mould and steam on high pressure as you would do so for idlis
Once steamed, give a standing time of 5 mins before tossing them in the tempering. That way, it won't turn mushy
One more variation to this Ammini Kozhukattai is that you can add Idli Molagapudi (gun powder) or Poodu Podi (spicy Garlic powder) to the tempering for a change. Both these powders are however, not added if making these for a prasadham / Naivedyam for the festival.

Keyword Festival Recipes, Ganpati festival, Kozhukottai recipes, Mani Kozhukattai, Post workout snack, Quick Snack, Steamed, Vinayagar Chaturthi Prasadam

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