BEETROOT AMMINI KOZHUKATTAI

Ingredients

• 125 g (1 cup)rice flour
• 360 ml (1½ cups)water
• 120 ml (½ cup)beetroot purée (from raw or cooked beetroot)
• 1 tspsalt
• 15 ml (1 tbsp)oil
• 25 g (¼ cup)freshly grated coconut
• 1 tspurad dal
• 30 ml (2 tbsp)oil
• 1 tspmustard seeds
• 1 tbspsesame seeds
• ¼ tspasafoetida (optional)
• 2 tbspchopped cashew nuts
• 2 tbspraisins
• 1 sprigcurry leaves
• 1–2chillies, finely chopped

Instructions

1. 1

   Purée beetroot

   Process the grated beetroot as finely as possible without adding water.

2. 2

   Boil seasoned water

   Put the water in a pan over medium heat. Add the salt and 1 tbsp oil, then bring it to the boil.

3. 3

   Add beetroot

   Stir the beetroot purée into the boiling water.

4. 4

   Mix in flour

   Immediately add the rice flour and mix well, then take the pan off the heat.

5. 5

   Cool the dough

   Leave the dough until it is cool enough to handle.

6. 6

   Knead until smooth

   Knead the dough until smooth. Take about 1 tsp of dough and roll it into a ball; it should have no cracks. If it cracks, mix in about 1 tbsp water, or a little more. Oil your palms if needed, then roll the remaining dough into similar balls.

7. 7

   Prepare steamer

   Set a steamer over medium heat with water in its bottom pan. Lightly oil an idli plate or steamer tray.

8. 8

   Arrange the balls

   Place the balls in the plate's cavities or on the tray without crowding them. Set the plate or tray over the boiling water, making sure it does not touch the water.

9. 9

   Steam dumplings

   Cover and steam the dumplings for 10 minutes, then remove the plate from the steamer.

10. 10

    Temper the spices

    Heat 2 tbsp oil in a wide pan over medium heat. Add the mustard seeds and, as soon as they begin to sizzle, add the urad dal. Stir-fry until the dal starts to turn light brown.

11. 11

    Add flavourings

    Add the sesame seeds, then the curry leaves, chopped chillies and asafoetida, if using. Stir-fry for 1 minute.

12. 12

    Toss and serve

    Add the cashews, raisins and grated coconut and stir-fry for a few seconds. Add the dumplings and mix gently, warming them over low to medium heat. Serve immediately, plain or with podi or the quick masala recipe.

What are ammini kozhukattai?

Ammini kozhukattai are small South Indian rice-flour dumplings, often steamed and finished with a seasoned tempering. They are related to kozhukattai, a broad family of rice-flour dishes that includes larger dumplings with fillings.

This version adds beetroot to the dough for colour and a mild earthy flavour, then finishes the dumplings with curry leaves, spices, coconut, cashews and raisins.

Nutrition and macros by portion

The nutrition label shows one serving as written: 32 calories, 1g protein, 4g carbs, 2g fat.

Rice flour supplies most of the carbohydrates, while the oil, coconut, sesame and cashews contribute much of the fat; the rice flour and pulses provide some protein. To make a more balanced plate, serve a portion alongside vegetables or a protein-rich accompaniment.

Getting the dough right

Hot water: mixing the flour into boiling, seasoned water helps it form a cohesive dough. Add the beetroot purée first, then the rice flour straight away and mix before taking the pan off the heat.

Smooth dough: let the mixture cool enough to handle, then knead it well. If a test ball cracks, work in about a tablespoon of water or a little more until it rolls smoothly.

Shaping the dumplings

Even balls: use about a teaspoon of dough for each dumpling and roll it without cracks. Lightly oil your palms if the dough sticks.

Room to steam: arrange the balls with space between them rather than crowding the tray. This lets the steam circulate around them.

Steaming and doneness

Water level: keep the steamer tray above the boiling water, not in contact with it. Cover the steamer and cook the dumplings for 10 minutes.

Texture: once steamed, the dumplings should be set and hold their shape. Remove the plate from the steamer before tossing them with the tempering.

Building the tempering

Mustard and dal: add the mustard seeds to the hot oil and wait for them to sizzle before adding the urad dal. Let the dal turn light brown for a toasty note.

Finishing ingredients: add the sesame seeds, curry leaves, chillies and optional asafoetida, then stir-fry for 1 minute. The cashews, raisins and coconut go in near the end, followed by the dumplings.

Serving ideas

Serve the dumplings straight from the pan, either on their own or with podi or the quick masala suggested in the method. Their mild flavour also pairs well with a simple vegetable side or a bowl of soup.

Recipe notes & tips

• Process the beetroot finely without water so the dough does not become unnecessarily wet.
• Allow the cooked dough to cool enough to handle before kneading.
• Check one ball for cracks before shaping the rest and adjust the dough with water if needed.
• Oil the steamer tray lightly to help the dumplings release.
• Keep the steamer tray above the water throughout steaming.
• Add the dumplings to the tempering gently so they keep their shape.

Variations

• Adjust the heat: use one chilli for a milder finish or two for more warmth.
• Skip the asafoetida: leave it out if you do not have it or prefer not to use it.
• Use cooked beetroot: either raw or cooked beetroot works for the purée.
• Change the nuts: replace the cashews with another chopped nut if preferred.
• Serve with podi: add a little on the side for a more savoury, spiced accompaniment.

Common mistakes to avoid

• Cracked dough: knead in about a tablespoon of water, or a little more, until a test ball rolls smoothly.
• Overcrowded tray: leave space between the balls so steam can circulate.
• Tray touching water: keep it above the water in the bottom pan.
• Dal browning too far: add the sesame seeds once the urad dal is just turning light brown.
• Rough tossing: fold the dumplings through the tempering gently to avoid breaking them.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a pan over low heat, stirring carefully until hot; add a small splash of water if they seem dry.

Frequently asked questions