• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Appetizers

Published: Jan 14, 2018 · Modified: Apr 14, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Ammini Kozhukattai | Vegan Spiced Rice Flour Balls

Jump to Recipe

Ammini Kozhukattai | Vegan Spiced Rice Flour Balls, is a Gluten Free snack that is simple to make and
very flavorful. This is one of my grandmother's favorite recipe.

Ammini Kozhukattai | Vegan Spiced Rice Flour Balls

When I was planning out my third recipe under the Steamed meals theme, this Ammini Kozhukattai | Vegan Spiced Rice Flour Balls, popped into my mind. This is quite an underrated recipe and usually made with left over Kozhukattai dough. It is in fact one of my grandmother's favorite recipe. She would make extra Kozhukattai dough just to make this Ammini Kozhukattai | Vegan Spiced Rice Flour Balls and enjoy.

Kozhukattai is something that is made quite often at my house. They would make it on a Friday as an offering to God or on many special occasions. Also, when Kozhukattais were made, it was always in a large quantity. Especially when they made it back in the village with my grandmother, they would make enough to go around the whole Agraharam (street). My grandmother would make the dough and form the choppu (the mold to hold the filling)  and my mother and Periamma (aunt) would assist her in shaping the kozhukattai. They would be so tired by the time all the kozhukattais are done and then my grandmother would bring out the stash she has to make this Ammini Kozhukattai.

Sign up to my newsletter

There is not a big process in shaping these Ammini Kozhukattai, but they had to be rolled out into the tiny balls after seasoning. The rolling process is time consuming and my grandmother is very specific to make tiny balls. She would send my mother and aunt away and patiently roll the rest of the dough. They taste so amazing with yogurt rice or as such as evening snack.

Ammini Kozhukattai | Vegan Spiced Rice Flour Balls

I usually end up having extra dough after making the kozhukattai and hence make this. Until now, I never thought of making a post about it. This time though, I made the dough using rice flour instead of the traditional way. Check my Kozhukattai post if you need to make the dough the traditional way. If using rice flour, using homemade rice flour / Idiyappam flour works well. I find that in US, the store bought rice flour quality is very good and works fine for this.

This is an entirely Gluten free and Vegan recipe. The recipe uses very basic ingredients and is quite filling as an after school snack.

Preparation time - 10 minutes
Cooking time - 10 minutes plus about 12 to 14 minutes for steaming
Difficulty level - Easy

Ammini Kozhukattai | Vegan Spiced Rice Flour Balls

Ingredients to make Ammini Kozhukattai | Vegan Spiced Rice Flour Balls - Serves 4 to 6

  • Rice flour (homemade or store bought) - 1 cup
  • Water - 2 ¼ cups
  • Salt - to taste
  • Coconut oil - 1 tablespoon +½ tbsp
  • Mustard seeds - 1 tsp
  • Red chili powder - 1 ½ teaspoon (adjust as per your taste)
  • Asafetida - ¼ teaspoon (skip if making it gluten free)

Procedure to make Ammini Kozhukattai | Vegan Spiced Rice Flour Balls -

  • Measure the rice flour in a bowl and add the salt required. Mix it well.
  • Meantime, heat water in the pan and let it come to a boil. Add ½ tablespoon of oil (either coconut oil or gingelly oil).
  • Add the rice flour slowly and start stirring the mixture. The dough will start to come together very quickly. Make sure you try to make it without any lumps. Once the dough starts leaving the sides of the pan and forms a ball, turn off the flame and the cover the pan.

Ammini Kozhukattai | Vegan Spiced Rice Flour Balls

  • Let the dough rest until it is warm enough to handle. Covering the pan also lets the flour cook further and prevents it from drying out. If your lid is not airtight, cover the dough with a wet kitchen cloth or paper towel and then place a lid over the pan.
  • Once the dough has cooled down, heat a small pan with remaining oil.
  • Add the mustard seeds, red chili powder and asafetida and fry until aromatic.
  • Add this seasoning to the dough and knead it well to incorporate.
  • Apply a little oil on your palm and start making tiny balls from the dough. My grandmother first makes a thin long rope and then pinches off tiny pieces from it and rolls them. Try to make them similar in size as they will cook evenly.
  • Place them on a greased steamer tray or a flat bowl. Do not overcrowd the tray. We could place upto couple of layers but not more than that.

Ammini Kozhukattai | Vegan Spiced Rice Flour Balls

  • Place the steamer on the gas and let the water come to a boil. I steamed mine in the Instant Pot. I turned the pot on Manual and let it heat up.
  • Once the water started boiling, I placed my tray inside. I turned off the pot and then switched it to the steam mode. I let it steam for about 12 minutes with the vent open.
  • Let the ammini Kozhukattai rest for at least 15 minutes before serving. They would appear very moist as soon as they come out of the steamer. But once they rest for about 10 minutes, they would harden up perfectly.Ammini Kozhukattai | Vegan Spiced Rice Flour Balls

    Ammini Kozhukattai Vegan Spiced Rice Flour Balls

    Ammini Kozhukattai | Vegan Spiced Rice Flour Balls

    Kozhukattai is something that is made quite often at my house. They would make it on a Friday as an offering to God or on many special occasions. Also, when Kozhukattais were made, it was always in a large quantity.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Side Dish, Snack, Vegan recipe
    Cuisine: Indian
    Diet: Low Fat, Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    14 minutes
    Total Time: 34 minutes
    Servings: 6 people
    Calories: 112kcal
    Author: Sandhya Ramakrishnan

    Equipment

    • spatula
    • pan
    • bowl

    Ingredients

    • 1 cup Rice flour homemade or store bought
    • 2 ¼ cups Water
    • to taste Salt
    • ½ tablespoon Coconut oil +½ tbsp
    • 1 teaspoon Mustard seeds
    • 1 ½ teaspoon Red chili powder adjust as per your taste
    • ¼ teaspoon Asafetida skip if making it gluten free

    Instructions

    • Measure the rice flour in a bowl and add the salt required. Mix it well.
    • Meantime, heat water in the pan and let it come to a boil. Add ½ tablespoon of oil (either coconut oil or gingelly oil).
    • Add the rice flour slowly and start stirring the mixture. The dough will start to come together very quickly. Make sure you try to make it without any lumps. Once the dough starts leaving the sides of the pan and forms a ball, turn off the flame and the cover the pan.
    • Let the dough rest until it is warm enough to handle. Covering the pan also lets the flour cook further and prevents it from drying out. If your lid is not airtight, cover the dough with a wet kitchen cloth or paper towel and then place a lid over the pan.
    • Once the dough has cooled down, heat a small pan with remaining oil.
    • Add the mustard seeds, red chili powder and asafetida and fry until aromatic.
    • Add this seasoning to the dough and knead it well to incorporate.
    • Apply a little oil on your palm and start making tiny balls from the dough. My grandmother first makes a thin long rope and then pinches off tiny pieces from it and rolls them. Try to make them similar in size as they will cook evenly.
    • Place them on a greased steamer tray or a flat bowl. Do not overcrowd the tray. We could place upto couple of layers but not more than that.
    • Place the steamer on the gas and let the water come to a boil. I steamed mine in the Instant Pot. I turned the pot on Manual and let it heat up.
    • Once the water started boiling, I placed my tray inside. I turned off the pot and then switched it to the steam mode. I let it steam for about 12 minutes with the vent open.
    • Let the ammini Kozhukattai rest for at least 15 minutes before serving. They would appear very moist as soon as they come out of the steamer. But once they rest for about 10 minutes, they would harden up perfectly.

    Nutrition

    Calories: 112kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Rava Dhokla | Instant Sooji Dhokla | Semolina Dhokla
Sweet Paratha | Sweet Roti | Sugar Stuffed Flatbread »

Reader Interactions

Comments

  1. Chef Mireille says

    January 24, 2018 at 10:57 pm

    5 stars
    this looks like such a fabulous snack and great to serve at parties

    Reply
  2. Padmajha PJ says

    January 22, 2018 at 8:15 am

    I have never made ammini kozhukattai like this. I make the dumplings, steam and then season them. This method looks so colorful and I bet they are delicious too.

    Reply
  3. Jayashree says

    January 19, 2018 at 10:10 am

    The story of my household is similar, too. We used to make large quantities of kozhukattai and then distribute it to neighbours and relatives. Though I say "We", the only part I took active interest in is eating the kozhukattais. These ammini kozhukkattais look so delicious.

    Reply
  4. Pavani says

    January 17, 2018 at 8:41 pm

    Those Ammini kozhukattai look amazing Sandhya. Loved reading the post on how it was made by your grandmother -- these traditional dishes are always a hit.

    Reply
    • Sandhya Ramakrishnan says

      January 19, 2018 at 9:40 am

      Love the traditional recipes and the memories it brings back.

      Reply
  5. harini says

    January 15, 2018 at 3:10 pm

    Wow! those spicy ones look very tempting.

    Reply
  6. Usha says

    January 15, 2018 at 6:25 am

    This looks like an awesome recipe to make with leftover kozhukattai. Spicy ones are colorful and inviting.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!