Name: Undrallu Guggillu or Ammini Kozhukattai recipe by Aruna P at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

ABOUT Undrallu Guggillu or Ammini Kozhukattai RECIPE

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.

Ingredients Serving: 4

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

Instructions

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.
When the water is boiling, turn the heat to low.
Gradually add the rice flour and mix well.
Cook over low heat till the rice flour starts to form a ball.
Take off the heat and let the rice flour dough cool.
When the cooked dough has cooled a bit (enough to be handled), grease palms with a little bit of sesame oil.
Make marble-sized balls.
Place the rice flour balls in a steel vessel.
Cover the vessel.
Using a pressure cooker, steam the rice flour balls for 5 to 7 minutes.
Let the undrallu guggillu cool.
In a ladle heat the coconut oil.
Add mustard seeds and wait till they splutter.
Add the udad dal and stir-fry till it is golden brown.
Add the split red chillies and curry leaves.
Stir-fry for 5 seconds.
Add the grated coconut and stir fry for 10 seconds.
Pour the tempering over the cooled undrallu guggillu.
Mix with a light hand.

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