Name: Spicy Ammini Kozhukattai recipe by Karthika Gopalakrishnan at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Rice flour - 1 cup; Salt - 1/2 teaspoon; Water - 1 3/4 cup; To Roast and Grind-; Oil - 1 teaspoon; Chana Dal - 1 tablespoon; Urad dal - 1 tablespoon; Dry Red Chilies – 3; Coriander Seeds – 1 tablespoon; Whole Pepper - 1/2 teaspoon; Cumin Seeds - 1/2 teaspoon; Fresh Coconut - 1/2 cup grated; To Temper-; Oil - 1 teaspoon; Mustard seeds - 1 teaspoon; Urad Dal - 1 teaspoon; Curry Leaves handful

Ingredients Serving: 4

Rice flour - 1 cup
Salt - 1/2 teaspoon
Water - 1 3/4 cup
To Roast and Grind-
Oil - 1 teaspoon
Chana Dal - 1 tablespoon
Urad dal - 1 tablespoon
Dry Red Chilies – 3
Coriander Seeds – 1 tablespoon
Whole Pepper - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Fresh Coconut - 1/2 cup grated
To Temper-
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad Dal - 1 teaspoon
Curry Leaves handful

Instructions

Sieve rice flour and salt together.
Boil water in a pan. Switch off when it reaches boiling point (once water starts bubbling up).
3.	Add hot water little by little to the rice flour and mix nicely with a ladle until you get a dough. I would prefer to use my hands and make sure that you are able to tolerate the hotness with your hand.
Allow the rice mixture to stand for 10 minutes.
Make small balls out of the flour and steam in steamer/Idli cooker for 8 minutes.
Meanwhile, we can prepare spicy powder for our steamed balls.
Heat oil in a frying pan over medium heat.
8.	Add chana dal, Urad dal, coriander seeds, cumin, pepper corns and roast for few minutes until nice aroma comes out of it. Add red chilies followed by coconut and roast for 3-4 minutes.
Cool down the mixture and grind into coarse powder in a mixer.
Heat oil in a frying pan and add seasoning ingredients.
Add the steamed balls and spice powder. Mix well such that the balls are coated with the spice powder evenly.
Fry for 3-4 minutes. Switch off the flame and Serve immediately.

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