BEETROOT AMMINI KOZHUKATTAI

Beetroot Ammini Kozhukattai is a mildly spiced snack made using rice flour. Rice flour batter is cooked a bit, then rolled into small balls and steamed. The steamed rice balls or dumplings are then stir fried with a few spices, curry leaves and coconut

📝 Ingredients

• 1 cup rice flour
• 1 1/2 cup water
• 1/2 cup beetroot puree (raw or cooked)
• 1 tsp salt
• 1 tbsp oil
• 1/4 cup fresh coconut (grated )
• 1 tsp urad dal
• 2 tbsp oil
• 1 tsp mustard seed
• 1 tbsp sesame seeds
• 1/4 tsp asafoetida (optional)
• 2 tbsp cashew nuts (chopped)
• 2 tbsp raisins
• 1 sprig curry leaves
• 1-2 chillis (finely chopped)

👨‍🍳 Instructions

1. 1--- PREPARATION OF AMMINI KOZHUKATTAI DOUGH ---
2. 2Put the grated beetroot in a food processor and process it to as fine as you can without any water.
3. 3Add water to a pan and place it over medium heat.
4. 4Add salt and oil and allow it to come to a boil.
5. 5Add the beetroot puree and mix well.
6. 6Immediately also add the rice flour. Mix well.
7. 7Take the pan off the heat.
8. 8Allow the rice dough to cool down enough that you're able to handle it.
9. 9--- PREPARATION OF AMMINI KOZHUKATTAI ---
10. 10Knead the dough to a smooth consistency.
11. 11Take about a tsp of the dough and roll it into a ball. It should not have any cracks. If it does add about a tablespoon or so of water and mix.
12. 12If required grease your palms with some oil.
13. 13Roll balls in a similar fashion with the remaining dough.
14. 14Put your steamer on medium heat with some water in the bottom pan. I used an idli steamer, but you can use any steamer you have.
15. 15Grease the idli plate or steamer tray lightly with oil.
16. 16Arrange the balls in each cavity. Do not over crowd it.
17. 17Place the plate or tray in the steamer over the boiling water. The tray should not touch the water.
18. 18Cover and steam the ammini kozhukattai for 10 minutes.
19. 19Remove the plate from the steamer.
20. 20--- PREPARATION OF THE TEMPERING ---
21. 21Heat oil over medium heat in a wide pan.
22. 22Add mustard seeds. As soon as they begin to sizzle, add the urad dal.
23. 23Stir fry till the dal begins to turn light brown.
24. 24Add the sesame seeds.
25. 25The add the curry leaves, chopped chillis and asafoetida if using any.
26. 26Stir fry for 1 minute.
27. 27Add chopped cashew nuts, raisins and grated coconut.
28. 28Stir fry for a few seconds. Add the rolled balls or dumplings.
29. 29Mix gently, let the ammini kozhukattai become hot over low to medium heat.
30. 30Serve immediately as they are or with some spice powder like podi or the quick masala recipe given above.