Vinayaga chaturthi

Ammini Kozhukkattai – Steamed and tempered rice dumplings


Hello Everyone !!!

The month of september is the starting of several festivals in India . I started off with celebrating Onam in my blog,  the next upcoming festival is vinayaga chaturthi

A small brief explanation about what is vinayaga chaturthi
Ganesha Chaturthi is the Hindu festival celebrated in honour of the god Ganesha, the elephant-headed god.
Source : Wikipedia
To celebrate this auspicious festival I am bringing some delicious food which we make at home as prasadam (offering) .

The first recipe which I am writing on this auspicious day is ammini kozhukkattai . Kozhukkattai in malayalam/tamil means steamed rice dumplings . This ammini kozhukkattai is small dumplings with no stuffing inside , slightly pan fried with a tempering of mustard seeds, whole red chillies and coconut . This is an excellent snacking option which is steamed, gluten free and vegan.

I had this kozhukkattai first time at one of my Iyer friend’s house for a poojai. I was 10 or 12 years old at that time and I got so hooked to the taste . I remember pestering my mother to recreate this at home and she started making this for us an evening snack , we used to literally fight each other to finish even the last bit of kozhukkattai from the pan.  The kozhukkattai which I have made here is a version of my mom , there are several versions which are spicy , served with lentils or some served with lentil dumplings .


Prep time – 10 minutes
Cooking Time- 20 minutes
Serves- 2 to 3
Author- Parvathy V Nair


Rice flour- 1 cup
Cumin seeds- 1/4 teaspoon
Salt- as needed
Water- approximately – 1 1/2 cups

For tempering
Mustard seeds- 1/2 teaspoon
Split urad dal – 1/2 teaspoon (you can avoid it if you don’t have it )
Whole red chillies – 2 or 3
Curry leaves – one sprig (optional)
Grated coconut – 4 tablespoons
Oil- one teaspoon


1. In a pan slightly roast the rice flour without burning and keep this rice flour in a bowl. Mix cumin seeds and salt with this rice flour

2. Bring  2 cups of water to a rapid boil , add this water little by little to the flour mixture. Mix it thoroughly using a spoon , when the flour come together transfer it to a work surface and start kneading with your hand . You can add more water if required to bring the dough together . Make a smooth dough , cover and rest it for 10 minutes

3. Now we should make small balls out of this dough , the ball should represent a grape size

4. Steam these balls in a steamer for 15 minutes

5. In a pan heat some oil crackle mustard seeds , add some split urad dal , whole red chillies and curry leaves . Now add the steamed balls to it and some salt if required , fry it for few minutes , then add grated coconut and give it a stir .




14 thoughts on “Ammini Kozhukkattai – Steamed and tempered rice dumplings

  1. I’ve only had these as part of a buffet meal and enjoyed them. Thank you for posting a recipe. One of these days I’ll come across curry leaves (I’ve can find all the other ingredients). I’ll make sure to pick some up and make these. I’m pinning in anticipation 🙂

    1. Thanks a lot lydia , you should try these guys very simple to make and tastes really good . Let me know if you need any help in finding the ingredients

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