Undrallu Guggillu or Ammini Kozhukattai | How to make Undrallu Guggillu or Ammini Kozhukattai

By Aruna Panangipally  |  17th May 2016  |  
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  • Undrallu Guggillu or Ammini Kozhukattai, How to make Undrallu Guggillu or Ammini Kozhukattai
Undrallu Guggillu or Ammini Kozhukattaiby Aruna Panangipally
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

29

0





About Undrallu Guggillu or Ammini Kozhukattai

This is a lovely snack typically made for Vinayaka Chavithi (aka Ganesh Chaturthi). It is a great way to use up the dough used to make the outer covering of the Modak.

Undrallu Guggillu or Ammini Kozhukattai, a deliciously finger licking recipe to treat your family and friends. This recipe of Undrallu Guggillu or Ammini Kozhukattai by Aruna Panangipally will definitely help you in its preparation. The Undrallu Guggillu or Ammini Kozhukattai can be prepared within 10 minutes. The time taken for cooking Undrallu Guggillu or Ammini Kozhukattai is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Undrallu Guggillu or Ammini Kozhukattai step by step. The detailed explanation makes Undrallu Guggillu or Ammini Kozhukattai so simple and easy that even beginners can try it out. The recipe for Undrallu Guggillu or Ammini Kozhukattai can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Undrallu Guggillu or Ammini Kozhukattai from BetterButter.

Undrallu Guggillu or Ammini Kozhukattai

Ingredients to make Undrallu Guggillu or Ammini Kozhukattai

  • Rice flour - 1 cup
  • Water – 1.5 Cups
  • Sesame Oil – 2 tsp
  • Coconut Oil – 1.5 tsp
  • Mustard Seeds – 1/2 tsp
  • Udad Dal – 1 tsp
  • Fresh Grated Coconut – 2 tbsp
  • Red Chillies – 2 or 3
  • Curry Leaves – a few
  • Salt to taste

How to make Undrallu Guggillu or Ammini Kozhukattai

  1. Boil the water with 1 tsp sesame oil and salt. The amount of salt you need is just as much as is required to make the water taste slightly salty.
  2. When the water is boiling, turn the heat to low.
  3. Gradually add the rice flour and mix well.
  4. Cook over low heat till the rice flour starts to form a ball.
  5. Take off the heat and let the rice flour dough cool.
  6. When the cooked dough has cooled a bit (enough to be handled), grease palms with a little bit of sesame oil.
  7. Make marble-sized balls.
  8. Place the rice flour balls in a steel vessel.
  9. Cover the vessel.
  10. Using a pressure cooker, steam the rice flour balls for 5 to 7 minutes.
  11. Let the undrallu guggillu cool.
  12. In a ladle heat the coconut oil.
  13. Add mustard seeds and wait till they splutter.
  14. Add the udad dal and stir-fry till it is golden brown.
  15. Add the split red chillies and curry leaves.
  16. Stir-fry for 5 seconds.
  17. Add the grated coconut and stir fry for 10 seconds.
  18. Pour the tempering over the cooled undrallu guggillu.
  19. Mix with a light hand.

My Tip:

The Undrallu Guggillu or Ammini Kozhukattai do not need anything by way of accompaniment. However, if you do feel the need for something extra, try some Coconut Chutney or spicy Beerakaya Pachadi

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