Ammini Kozhukattai is nothing but steamed Rice Flour dough ball. These dough balls are then sauteed in oil along with ginger, chillies and lots of grated coconut is added at the end. Its a popular Tamil snack that is prepared with leftover Kozhukattai dough. You can check the traditional RiceFlour Ammini Kozhukkatai recipe here. Few years back I have tried recreating the same recipe using Finger Millet Flour and they turned out quite nice. Have always wanted to include Millets in our regular meals.
In Ireland it is little difficult to find whole Finger Millet, Sorghum, Foxtail Millet etc However the flours prepared from these Millets are easily available. I usually add these flours to leftover Dosai Batter and make Paniyaram, Karaicha Dosai etc
Only recently I started making Idiyappam with PearlMillet Flour and we absolutely loved it.
Tried this Jowar Flour Ammini Kozhukattai two days back and liked it too. This is my first attempt at making them. I felt the dumplings weren’t that soft and smooth as regular RiceFlour ones. Hoping to try them again soon and check the output.
Notes :
- Close the remaining dough with a towel while you are shaping them into mini dough balls. This will help in preventing the dough from drying out
- I added a tablespoon of Idiyappam Flour along with Jowar flour to prepare the dough. Since this is the first time I am trying this recipe with Jowar Flour I wanted to make sure that the dough hold its shape
- Applying oil in palms before shaping them helps in giving a smooth texture to Ammini Kozhukattai
My Day 15 Dinner Bowl : Jowar Flour Ammini Kozhukkattai and Tiffin Sambar
| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 3/4 cup Jowar Flour
- 1 tablespoon Idiyappam Flour or Plain Rice Flour
- 1 teaspoon salt
- 1 tablespoon Oil
- 1.5 cups Hot water
- 2 teaspoon Oil
- 2 Green Chillies
- 1 teaspoon finely chopped ginger
- 10 curry leaves
- 1/4 cup fresh grated coconut
- 1 teaspoon Mustard Seeds
- 1 teaspoon urad dal
- 1 teaspoon Channa Dal
- 1 teaspoon Hing
Ingredients
For Dough
For Tadka
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- In a Pan dry Roast Jowar Flour and Idiyappam Flour together for a minute or two. Ensure that the flour doesn't get burnt. Keep the heat low or medium and dry roast the flour
- Later transfer the roasted flour to a bowl and add salt, 1 teaspoon oil. Mix them well
- Boil water in a kettle or in a vessel
- Slowly pour hot water to the flour bowl and use a fork to mix
- Once the flour is mixed with water use your hands and form a smooth dough
- Apply a teaspoon of oil in your palms and start shaping the dough
- Place the jowar flour dough balls on a Idli Plate and steam them for approximately 4-5 minutes
- In the meantime lets prepare Tadka
- Heat oil in a pan and add Mustard Seeds, Jeera seeds, curry leaves
- Let them splutter
- Add hing, ginger pieces, slit green chillies and the steamed Jowar dough balls. Mix everything together
- Add extra salt if you want. Sprinkle grated coconut and serve these delicious Ammini Kozhukattai with Coffee or Tea
- They are so filling and I had them for my dinner with tiffin sambar 🙂
