Ammini Kozakattai (steamed rice balls for Ganesh Chaturthi)

With the advent of Ganesh Chaturthi around the corner it is time for some lovely snacks which are offered to the benevolent Lord!My Grandma used to prepare Ammini Kozakattai which was devoured by everyone after the traditional offering. They are so easy to make and so delicious that no one stops at one! In earlier times when rice flour was not available the ladies used to soak the rice overnight,drain it dry it on a cotton towel till bone dry and then powder it. This powder was beautifully soft and stretchable and made perfect Kozakattai – be it the stuffed ones called Modak or the current recipe!

I have taken plain rice flour which I steamed for 10 minutes and used immediately for one of the best,melt in the mouth Kozakattais.The process is really very simple. Put the rice flour in a cloth bag or a steel container.Put this in a pot of boiling water in another vessel so that the water does not touch the flour and steam for 10 – 15 minutes.Cool the flour to lukewarm and use immediately.

I used 2 cups rice flour as I made both savoury and sweet versions. I am posting both versions here.Do try this wonderful,low fat and healthy snack!

The savoury version

The sweet version

This recipe was submitted for the 161st FoodieMondayBloghop where the theme was Ganesh Chaturthi Recipes.

Preparation Time (for both versions) : 30 minutes

Makes : 3 servings

For the savoury version :

INGREDIENTS

1 cup steamed rice flour

2 cups water

1 tsp black mustard seeds (rai)

2 dried red chillies

1/2 tsp white lentils (urad dal)

1/4 tsp Asafoetida(heeng)

4 – 5 fresh curry leaves

2 tbsp fresh/desiccated coconut – grated

2 tsp coconut oil

1 tbsp ghee

Salt to taste

METHOD

Heat water to boiling point and add the rice flour. Take off heat and keep stirring till the flour absorbs the water. Add ghee and mix very well. Cool to lukewarm and make small balls from the dough. Steam in an idli steamer/normal steamer for 5-7 minutes till a skewer inserted in the centre comes out clean.Keep aside to cool to room temperature. They will become firm and not break when they are tossed with the other ingredients.

Heat coconut oil on medium heat and add the mustard seeds,asafoetida and chillies.fry till the seeds pop and add the curry leaves. Fry for a second and add the coconut.Saute till the coconut is roasted to a golden brown.Add the rice balls and toss well. Keep aside to cool and serve warm as it is or with a chutney of your choice.

The sweet version :

INGREDIENTS

1 cup steamed rice flour

2 cups water

1 cup jaggery powder

2 tbsp sugar

1 tsp salt

2 tbsp ghee

1 tbsp freshly grated/desiccated coconut

METHOD

Heat water and add jaggery and sugar.When the jaggery dissolves and the water starts boiling add the salt and the rice flour.Take off heat and keep stirring till the flour completely absorbs the liquid. Add the ghee and cool to lukewarm.Make small balls and steam them for 5 – 7 minutes  till a skewer inserted in the centre comes out clean.

Cool to room temperature and sprinkle with the grated coconut.

Offer to the Almighty Lord and serve.