Ammini Kozhakattai (Modak) | How to make Ammini Kozhakattai (Modak)

By Niv Mani ( Panfusine )  |  25th Sep 2015  |  
5.0 from 1 review Rate It!
  • Ammini Kozhakattai (Modak), How to make Ammini Kozhakattai (Modak)
Ammini Kozhakattai (Modak)by Niv Mani ( Panfusine )
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Video for key ingredients

  • Homemade Short Crust Pastry

About Ammini Kozhakattai (Modak) Recipe

A 'hands-free' revised version of a traditional classic.

Ammini Kozhakattai (Modak) is a popular aromatic and delicious dish. You can try making this amazing Ammini Kozhakattai (Modak) in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. The Ammini Kozhakattai (Modak) by Niv Mani ( Panfusine ) has detailed steps with pictures so you can easily learn how to cook Ammini Kozhakattai (Modak) at home without any difficulty. Ammini Kozhakattai (Modak) is enjoyed by everyone and can be served on special occasions. The flavours of the Ammini Kozhakattai (Modak) would satiate your taste buds. You must try making Ammini Kozhakattai (Modak) this weekend. Share your Ammini Kozhakattai (Modak) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Niv Mani ( Panfusine ) for inputs. In case you have any queries for Ammini Kozhakattai (Modak) you can comment on the recipe page to connect with the Niv Mani ( Panfusine ). You can also rate the Ammini Kozhakattai (Modak) and give feedback.

Ammini Kozhakattai (Modak)

Ingredients to make Ammini Kozhakattai (Modak)

  • 1.5 cups rice flour
  • 1.5 cups boiling water
  • 1/2 cup scalding milk
  • Pinch of salt
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves torn into small bits
  • 1 pinch asafetida
  • 1/4 teaspoon chilli powder
  • salt to taste
  • 2 tablespoons shredded coconut
  • lime juice for drizzling

How to make Ammini Kozhakattai (Modak)

  1. Combine the salt and rice flour in a mixing bowl. Add the hot milk to the boiling water. keep the hand blender running on low, & slowly drizzle the water into the flour and knead it until it comes together (you may not need all the liquid)
  2. Once the flour can easily be scooped up into a large single ball, cover with a wet towel and allow the dough to cool. This helps to hydrate the rice flour thoroughly.
  3. Fill the dough into a pastry bag fitted with a star nozzle. when squeezed, this gives rise to tiny pea sized portions that resemble real modaks.
  4. Steam these dumplings for about 10-12 minutes. Remove the plate and allow the dumplings to cool slightly after which they can be easily picked off the cool metal plate.
  5. Another alternative would be to pipe them onto banana leaves . I find that greasing the surface prevents the piped out dumpling from adhering to the surface, so no oil / grease required at all.
  6. Transfer the steamed morsels into a large bowl
  7. Heat the oil ina skillet, add the mustard, once it sputters, add the curry leaves, asafetida, salt, chili powder. Pour this mix over the steamed modaks and fold in
  8. Finish by sprinkling the coconut over the modaks, and drizzle with lime juice.

My Tip:

This is my hands free way of making these addictive morsels. for details, here's my video short of the process.

Reviews for Ammini Kozhakattai (Modak) (1)

Ashwita kumar2 years ago

Looks beautiful! can we prepare this with coconut oil or only refined oil?

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