Amani Kozhukattai

Ingredients

• Raw rice flour – 1 cup
• Water – 2 cups
• Salt – as required
• Oil – 1 tbsp
• Coconut - 2 Tbsp grated
• Hing - a pinch
• Red chilli powder - 1 Tsp

Procedure

• In a pan, bring 2 cups of water to a boil. Add salt and oil.
• Remove 1/2 cup of water and keep it aside. This can be added later if needed while kneading the dough.
• Add the rice flour to the boiling water and mix continuously using a mathu kambu (wooden stirring stick) to avoid lumps.
• Once it comes together, close it with a lid for some time. Allow it to cool slightly and knead it into a smooth dough while it is slightly warm, adding the reserved water if required.
• Add the grated coconut, red chilli powder. Mix well
• Take small portions of the dough and shape them into small balls (pea size)
• Steam for 12 - 15 mins until they are cooked.

Note: The dumplings are done when they start to look glossy and slightly sweaty on the surface.

Seasoning

• Heat 1 tbsp oil in a pan.
• Add mustard seeds (rai), a pinch of hing, and curry leaves.
• Once the mustard seeds splutter, add the prepared balls to the pan.
• Gently toss and mix so the seasoning coats the balls evenly.