Ammini Kozhukattai recipe or pesara pappu undrallu are rice flour undrallu, pesara pappu or moong dal sauteed with added spices. A simple recipe for ganesh chaturthi festival. Explore the ammini kozhukattai recipe and learn how to make this delicious and traditional dish with easy steps.
Ammini kozhukattai recipe a mildly spiced snack with moong dal and rice flour dumplings. These are special to Tamil Nadu and some parts of South India. They are mainly made during Ganesh Navratri days, but they are the best snacks item too. They serve the purpose of giving simple snack non-fried snacks to guests. We can make different varieties of undrallu with rice flour like uppu urundai.
Ingredients used in:
Rice Flour: We can any rice flour homemade or store bought. I would prefer to get it done in the flourmill. The rice flour should be very fine and coarse.
Moong dal: Soak moong dal or pesara pappu for better cooking.
Coconut: Add freshly grated coconut to get nice and perfect taste.
Ammini Kozhukattai made in different ways depending on our homely tradition. Some people avoid using coconut, some cook moong dal and coconut along with rice flour, this would give crunchy taste to the rice flour dumplings too. And some do not add moong dal at all. Of course depends on ones choice and taste.
Check out for other sundal recipes here:
Tips:
Follow the given tips for better kozhukattai.
Soak moong dal for better cooking and cook it separately to get proper texture to it.
Use freshly grated coconut to get a nice tatse.
Cook rice flour and water with 1:1 ratio. This would make the dough soft enough to handle. Adding more water would turn the dough to be sticky. While steaming the dumplings may loose their shape.
Ammini Kozhukattai Recipe | Pesara Pappu Undrallu
Ingredients
- 1 cup Rice flour
- 1 cup water
- 2 tbsp Fresh Coconut Grated
- 2 tbsp Moong Dal Soaked
- Salt to Taste
- 2 tbsp Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 or 2 Red chillis
- 2 or 3 Green Chillis Slit
- 5 to 7 Curry Leaves
- 1/4 tsp Asafoetida/Hing
Instructions
- Soak moong dal for half an hour to one hour.
- Boil 1 cup water in a thick bottom pan, add 1/4 tsp salt and 1 tsp oil.
- Once water started rolling boiling add rice flour.
- Mix it well so that there won’t be any lumps formed.
- Let the rice flour cook for 2 to 3 minutes. Cover and cook.
- Transfer the cooked rice flour dough into a mixing bowl.
- Let it cool to handle, knead the dough for 3 to 5 minutes.
- Grease hands and make small balls of the rice flour dough.
- Steam them in a steamer or pressure cooker or even in idli cooker.
- Steam them for 10 to 15 minutes.
- Meanwhile cook moong dal till it turn soft and crunchy.
Sautéing Ammini Kozhukattai
- Heat oil in a pan.
- Add chana dal and urad dal. Fry them till they start chaning colour.
- Add mustard seeds and cumin seeds.
- Once they start crackling add red chillis, slit green chillis and curry leaves.
- Add hing too and saute them well.
- Add cooked moong dal and combine well.
- Add salt and steamed rice flour dumplings too.
- Mix them well and lastly add freshly grated coconut.
- Serve ammini kozhukattai with spicy chutney of your choice or as it is.
