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4938 Ami-Kozhakatai-Steamed-RiceFlour-Mini-Dumplings

Ami Kozhakatai (Steamed Rice-Flour Mini Dumplings)

Ami Kozhakatai (Steamed Rice-Flour Mini Dumplings)

Ami Kozhakatai is a delicately-seasoned dish, which makes a delicious snack option for kids. It is easy to make this dish and it only requires a few common ingredients.



Preparation Time: 10 minutes



Cooking Time: 20 minutes



Makes: 4 servings



Ingredients:



Rice Flour (Chawal Ka Atta)- 1 ¼ cups



Salt- ½ tsp



Oil (for greasing and tempering)- 1 ¾



Mustard Seeds (Rai)- 1 tsp



Urad Dal- 1 tsp



Whole Dry Kashmiri Red Chilies- 2 whole, broken into pieces



Asafetida (Hing)- A pinch



Curry Leaves- 8 to 10



To Garnish:



Grated Coconut- 1 tsp (optional)



Coriander- 1 tbsp, finely chopped



Method:




  • Mix rice flour, salt, and 1 ¾ cups of water in a bowl to make a smooth batter of pouring consistency.




  • Grease a nonstick pan with a little oil, pour the batter, and cook it on medium flame, while stirring continuously till it leaves the sides of the pan and gets the consistency of dough. Keep aside.




  • Transfer the dough to a plate (greased with oil) and knead it while it is still hot using ¼ tsp of oil. Knead until the dough turns smooth.




  • Cover the dough with a muslin cloth for 5 to 10 minutes.




  • Rub a little oil on your hand and make 35 to 40 small dumplings. Steam the dumplings in an idli steamer for 5 to 7 minutes and keep aside.




  • Heat the remaining oil in another nonstick pan and splutter mustard seeds.




  • Add urad dal, red chilies, asafetida, and curry leaves and sauté on low flame for a few more seconds.




  • Add the steamed rice dumplings, toss, and cook well for another minute or two.




  • Garnish with coriander and coconut.




  • Serve hot.



 



 



 


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