Ammini kozhukattai alla barbabietola

Ingredienti

• 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)

Preparazione

1. 1

   --- PREPARATION OF AMMINI KOZHUKATTAI DOUGH ---

2. 2

   Put the grated beetroot in a food processor and process it to as fine as you can without any water.

3. 3

   Add water to a pan and place it over medium heat.

4. 4

   Add salt and oil and allow it to come to a boil.

5. 5

   Add the beetroot puree and mix well.

6. 6

   Immediately also add the rice flour. Mix well.

7. 7

   Take the pan off the heat.

8. 8

   Allow the rice dough to cool down enough that you're able to handle it.

9. 9

   --- PREPARATION OF AMMINI KOZHUKATTAI ---

10. 10

    Knead the dough to a smooth consistency.

11. 11

    Take 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. 12

    If required grease your palms with some oil.

13. 13

    Roll balls in a similar fashion with the remaining dough.

14. 14

    Put 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. 15

    Grease the idli plate or steamer tray lightly with oil.

16. 16

    Arrange the balls in each cavity. Do not over crowd it.

17. 17

    Place the plate or tray in the steamer over the boiling water. The tray should not touch the water.

18. 18

    Cover and steam the ammini kozhukattai for 10 minutes.

19. 19

    Remove the plate from the steamer.

20. 20

    --- PREPARATION OF THE TEMPERING ---

21. 21

    Heat oil over medium heat in a wide pan.

22. 22

    Add mustard seeds. As soon as they begin to sizzle, add the urad dal.

23. 23

    Stir fry till the dal begins to turn light brown.

24. 24

    Add the sesame seeds.

25. 25

    The add the curry leaves, chopped chillis and asafoetida if using any.

26. 26

    Stir fry for 1 minute.

27. 27

    Add chopped cashew nuts, raisins and grated coconut.

28. 28

    Stir fry for a few seconds. Add the rolled balls or dumplings.

29. 29

    Mix gently, let the ammini kozhukattai become hot over low to medium heat.

30. 30

    Serve immediately as they are or with some spice powder like podi or the quick masala recipe given above.