Go Back
Ammini Kozhukattai

Ammini Kozhukattai Recipe | Pesara Pappu Undrallu

vegstories.in
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine Andhra/Telangana, Indian
Servings 6

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.

Notes

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.
If you add more water the dough turn out to be sticky and when you steam them the dumplings may shaped out.
Keyword ammini kozhukattai, festival specials, pesara pappu undrallu, simple snacks