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.
- 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