Ammini Kozhukattai (Kara Mani Kozhakattai) is a South Indian delicacy. They are bite-sized steamed rice flour balls, tempered with steamed and spiced urad dal (ulundu) mixture for a flavorful South Indian vegan and gluten-free snack.
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What Is Ammini Kozhukattai
Ammini Kozhukattai, also known as Vellai Ammini Kozhukattai, Kara Mani Kozhukattai, Spiced Mini Kozhukattai, Ulundu Kozhakattai, or Usili Kozhukattai, is a popular South Indian savory snack. In Telugu, it is called Undrallu Guggillu. "Kara" means spicy, and "Vellai" means white in Tamil. Ammini Kozhukattai is traditionally prepared during Ganesh Chaturthi and Ganapati Puja. While Thengai Pooranam Kozhukattai is sweet, Vellai Ammini Kozhukattai is its savory counterpart.
Made with rice flour dough, these bite-sized dumplings are steamed until soft and then tossed with a flavorful tempering. A key component is Ulundu Pooranam, a mixture of ground urad dal and spices that is steamed, crumbled, and combined with the kozhukattai for extra texture and taste. Different families have their own variations of tempering, but Ammini Kozhukattai is often made using leftover rice flour dough from stuffed modaks.
Since most of the dish is steamed, Kara Ammini Kozhukattai is a healthy and nourishing snack. Ammini Kozhukattai is a must-try Tamil recipe that is light yet flavorful. There are several ways to prepare it, and at home, I like to make it slightly spicy for added depth of flavor. If you're looking for an authentic, easy-to-make South Indian savory snack, give this Ammini Kozhukattai recipe a try!
Why Make It
- Diet-Friendly: It's vegan, gluten-free, nut-free, and soy-free, making it suitable for various dietary preferences
- No Onion & Garlic: Ammini Kozhukattai is a satvic dish, it is made without onions, and garlic, making it perfect for religious or festive occasions. This recipe is also made without coconut
- Versatile: Can be enjoyed as a snack or even for breakfast
- Healthy Cooking Method: Most components are steamed first, then lightly stir-fried, making it a wholesome and nutritious option
- Authentic & Traditional: A classic South Indian delicacy, often prepared during festivals like Ganesh Chaturthi.
🧾 Ingredients Needed
Rice Flour: Use high-quality store-bought rice flour from an Indian grocery store or Amazon. Traditionally, some households grind fresh rice instead of using packaged rice flour. You can also opt for idiyappam flour or kozhukattai flour for the best texture.
Lentils: Split Urad dal (Ulundu in Tamil) is a key ingredient that enhances the flavor and texture of spicy Ammini Kozhukattai.
Spices and Aromatics: Mustard seeds, gluten-free asafoetida, dried red chilies, ginger, fresh curry leaves, green chilies, and cilantro add depth and aroma.
Oil: Traditionally, its cooked in gingelly oil (sesame oil) or coconut oil, which enhances the authentic taste.
Steaming Equipment: A steamer is essential. I use an idli cooker, but an Instant Pot or any other steamer works just as well. Some recipes that you can make in the steamer are - Bafauri, Lentil Balls, Ragi Idli, Mini Masala Idli, Cabbage Wadi, Regular Idli, and Teff Idli.
How To Make It 🔪
To Make The Urad Dal Mixture
- Soak urad dal in water for 30 minutes.
- Drain the soaked dal and transfer it to a blender jar.
- Add green chilies and ginger to the blender.
- Pulse the mixture without adding any water until it has a coarse texture.
- Transfer the coarse ulundu mixture to a plate. Form medium-sized balls and flatten them slightly.
- Lightly grease the idli plates and place each flattened ball in the molds. Steam: Add a cup of water to the base of the idli cooker and steam for 10 minutes.
- Remove the cooker from the heat, let it cool, then carefully demold the steamed mixture. Allow it to cool further.
- Crumble the mixture by hand or pulse in a blender until you get a coarse, dry texture-avoid grinding it into a paste.
To Make Rice Flour Balls
- In a pan, bring water to a boil, then add salt and 1 tablespoon of gingelly oil.
- Gradually add the rice flour, stirring continuously with a silicone spatula or whisk to prevent lumps. Add more water if needed.
- Keep stirring on medium flame for 2-3 minutes until the mixture thickens, stops sticking to the pan, and forms a soft dough.
- Transfer the dough to a plate and let it cool slightly. Add 1 tablespoon of gingelly oil and knead while still warm (not hot) to remove any lumps.💡 Chef Tip: Don't let the dough cool completely-kneading while warm makes it easier to shape into smooth balls!
- Grease your palms with gingelly oil and divide the dough into four equal parts.
- Roll each portion into small, marble-sized balls using greased palms. Uniform-sized balls look aesthetically pleasing, but perfection isn't necessary!💡 Chef Tip: If your hands become sticky, wash them, grease again, and continue. Kids can join in-rolling dough balls is a great hands-on experience!
- Grease idli plates and arrange these small rice balls in groups. You can also use a Dhokla plate. Add a cup of water to the base of the idli cooker and steam for 10 minutes (do not oversteam, as they may turn hard).
- Once done, remove the cooker from the heat and let it cool before opening. Carefully transfer the glossy, steamed rice dumplings to a plate. If some stick together, gently separate them. Allow the balls to cool completely before moving to the next steps. These perfectly steamed rice balls are now ready to be tossed with the flavorful tempering!
To Make Ammini Kozhukattai
- Heat gingelly oil in a pan. Once hot, add mustard seeds and let them splutter. Then, add urad dal, gluten-free asafoetida, curry leaves, and dried red chilies. Sauté for 30 seconds until aromatic.
- Add the coarsely ground urad dal mixture along with salt. Stir and cook for 1-2 minutes. If the mixture feels too dry, drizzle in some more gingelly oil.
- Gently add the steamed rice flour balls and a little more salt. Mix lightly, ensuring the balls don't break. Cook for another 2 minutes, tossing gently for even coating.
- Sprinkle chopped cilantro, mix well, and take the pan off the heat.
🍽 Serving Suggestions
Kara Mani Kozhukattai can be enjoyed as is or paired with coconut chutney or mango pickle for extra flavor. It also goes well with Mor Kuzhambu for a wholesome South Indian meal. This dish is versatile-it can be packed in lunchboxes, served for breakfast, tiffin, or as an after-school snack. It also makes for a delicious evening snack alongside Filter Coffee or Tea. Since spicy Ammini Kozhukattai is quite filling, we often have it for lunch or dinner as well.
Traditionally, this savory steamed snack is prepared during festivals like Ganesh Chaturthi, Navratri, Diwali, and Varalakshmi Viratham, along with festive treats like Instant Instant Chocolate Modak or Thenga Poornam Kozhukattai.
Some other South Indian snacks that you can make are Paruppu Sevai, Puliyogare, Coconut Rice, Lemon Rice, Ven Pongal, Rava Idli, Medu Vadai, Sundal, Puli Aval, Kuzhi Paniyaram, and Kara Adai.
💭 Priya's Recipe Tips
To achieve the best-tasting Ammini Kozhukattai, ensure there are no lumps in the rice flour dough. The amount of water needed to make the rice flour dough may vary slightly depending on the type of rice flour used. You can also substitute rice flour with ragi flour, red rice flour, or teff flour for a nutritious variation. To utilize time efficiently, prepare and steam the rice flour balls while the urad dal is soaking for 30 minutes. You can also use 2 steamers simultaneously instead. For an added touch of flavor, sprinkle freshly grated coconut as a garnish before serving.
FAQs 📖
Steam the rice balls for 10 minutes, as over-steaming can dry them out and make them hard. Once done, let them rest for 5 minutes before opening the steamer to maintain their texture.
Steaming is the traditional method, but it's not the only option. One alternative is to skip steaming and instead sauté the ground urad dal mixture in oil until fully cooked. However, this method requires more oil and takes a bit longer. Another variation my aunt follows is baking the mixture into cakes and then crumbling them. Each method offers a slightly different texture and flavor, so you can choose based on your preference!
An alternative method to cook the small rice balls is to cook them in boiling water instead of steaming-once they float to the top, they are done, similar to gnocchi. While this method results in a slightly different taste and texture, it is still a great option.
There are many ways to customize Kara Mani Kozhukattai to suit your taste! Adding red chili powder or turmeric powder to the rice flour when making the dough gives it a vibrant color. Instead of urad dal, you can use moong dal or chana dal, similar to Paruppu Sevai or Paruppu Usili. Leftover Paruppu Vada batter can also be repurposed for this dish in place of ulundu pooranam.
For a unique twist, enhance the tempering by adding a few tablespoons of Molagapodi, Ellu Podi (Sesame Seeds Powder), or curry leaves podi, which eliminates the need for the ulundu mixture altogether. You can also experiment with colors by dividing the dough and adding natural food coloring to each portion. If you prefer a simpler version, Ammini Kozhukattai can be made with just steamed rice flour balls and a basic tempering, skipping the ulundu mixture entirely!
The ulundu mixture can be prepared a day or two in advance and stored in the refrigerator. However, it's best to make the rice flour dough fresh when needed for the best texture. Cooked Ammini Kozhukattai can be stored in the fridge for 3-4 days in an airtight container. Reheat in the microwave before serving the Kara Mani Kozhukattai.
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Recipe 📖
Ammini Kozhukattai | Kara Mani Kozhukattai
Equipment
Ingredients
To Make Rice Flour Balls
- 1 cup rice flour
- 2 cups water
- 1 teaspoon salt
- 2 tablespoon gingelly oil
To Make Ammini Kozhukattai
- 1 tablespoon gingelly oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 5-6 curry leaves
- ½ teaspoon GF asafoetida
- salt
- ¼ cup cilantro
Instructions
To Make The Urad Dal Mixture
- Soak urad dal in water for 30 minutes.
- Drain the soaked dal and transfer it to a blender jar.
- Add green chilies and ginger to the blender.
- Pulse the mixture without adding any water until it has a coarse texture.
- Transfer the coarse ulundu mixture to a plate. Form medium-sized balls and flatten them slightly.
- Lightly grease the idli plates and place each flattened ball in the molds. Steam: Add a cup of water to the base of the idli cooker and steam for 10 minutes.
- Remove the cooker from the heat, let it cool, then carefully demold the steamed mixture. Allow it to cool further.
- Crumble the mixture by hand or pulse in a blender until you get a coarse, dry texture-avoid grinding it into a paste.
To Make Rice Flour Balls
- In a pan, bring water to a boil, then add salt and 1 tablespoon of gingelly oil.
- Gradually add the rice flour, stirring continuously with a silicone spatula or whisk to prevent lumps. Add more water if needed.
- Keep stirring on medium flame for 2-3 minutes until the mixture thickens, stops sticking to the pan, and forms a soft dough.
- Transfer the dough to a plate and let it cool slightly. Add 1 tablespoon of gingelly oil and knead while still warm to remove any lumps.💡 Chef Tip: Don't let the dough cool completely-kneading while warm makes it easier to shape into smooth balls!
- Grease your palms with gingelly oil and divide the dough into four equal parts.
- Roll each portion into small, marble-sized balls using greased palms. Uniform-sized balls look aesthetically pleasing, but perfection isn't necessary!💡 Chef Tip: If your hands become sticky, wash them, grease again, and continue. Kids can join in-rolling dough balls is a great hands-on experience!
- Grease idli plates and arrange these small rice balls in groups. You can also use a Dhokla plate. Add a cup of water to the base of the idli cooker and steam for 10 minutes (do not oversteam, as they may turn hard).
- Once done, remove the cooker from the heat and let it cool before opening. Carefully transfer the glossy, steamed rice dumplings to a plate. If some stick together, gently separate them. Allow the balls to cool completely before moving to the next steps. These perfectly steamed rice balls are now ready to be tossed with the flavorful tempering!
To Make Ammini Kozhukattai
- Heat gingelly oil in a pan. Once hot, add mustard seeds and let them splutter. Then, add urad dal, gluten-free asafoetida, curry leaves, and dried red chilies. Sauté for 30 seconds until aromatic.
- Add the coarsely ground urad dal mixture along with salt. Stir and cook for 1-2 minutes. If the mixture feels too dry, drizzle in some more gingelly oil.
- Gently add the steamed rice flour balls and a little more salt. Mix lightly, ensuring the balls don't break. Cook for another 2 minutes, tossing gently for even coating.
- Sprinkle chopped cilantro, mix well, and take the pan off the heat.
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