Ammini Kozhukattai (Steamed Rice balls) and an award

This dish is a childhood favourite of mine. This savoury snack is regularly made in Palakkad Iyer households during Navrathri season as a neivedyam (offering to the diety).

Navarathri was very much looked forward to during my school years in Palakkad. Nine festive days of getting dressed up in the evenings wearing pattupaavadai, long silk skirts with lovely golden trim, hair in pigtails adorned with fragrant mallipoo(jasmine), roaming the agraharam street with two of my friends. Among the two of them, they were best friends the first ten minutes and bitter foes the following ten minutes. This was a never ending cycle and my role was to listen to both ends of the argument and be their mediator. Most of the days during Navarathri, the hour long trip ended when we made it back home with our loot after visiting each of the households in the agraharam. Our loot consisted of all the yummy goodies from all the houses we visited. It was indeed a treat with the variety of snacks all mixed up. We would still continue our chitchat session in front of one of the three houses until an adult showed up, scolding us that it was getting dark.

Moving on to the recipe :) I love to make this dish in the evenings. My daughter absolutely loves to snack on these soft pearly white balls after school. On working days, I usually have the kozhukattai balls steamed and ready before I leave to work. All there is left to do in the evening is the tadka/tempering.

Ammini Kozhukattai Ingredients -
Rice Flour - 1 cup
Water - 2 cups
Minced fresh coconut - 1/2 cup
Oil - 1 teaspoon
Salt - 1/4 to 1/2 teaspoons, according to taste
For Tempering -
Oil - 1/2 tablespoon
Mustard Seeds - 1/2 teaspoon
Hing (Asafoetida) - less than 1/4 teaspoon
Curry Leaves - 2 sprigs
Green chillies - 2 or 3

How to make kozhukattai-

• In a thick bottomed pan, add the water and salt, mix well to dissolve the salt
• When the water starts boiling, add the minced coconut pieces.
• Now add the rice flour half cup at a time, stirring quickly and uniformly so that no lumps are formed.
• Add all the rice flour gradually and keep incorporating all of it, without forming lumps. Reduce the heat to a medium while doing this. In a couple minutes, the rice flour would get half cooked, and becomes a solid mass.
• Remove from fire and allow it to cool, about 5 to 10 minutes.
• Once the rice dough is cool enough to be handled, make tiny balls out of it using oiled palms. Steam these rice balls for about 8 to 10 minutes in a steamer. I use an idli cooker for all my steaming purposes. Remove the steamed balls from the steamer/cooker and set aside to cool.

Tadka -

• In another wide pan, add 1 tablespoon oil for tadka.
• When it is sufficiently hot, add the mustard seeds.
• After the mustard seeds splutter, add curry leaves and the chopped green chillies. Fry for a couple minutes without burning. Add the hing and mix.
• Remove the pan from heat, add the steamed rice balls and mix well.

Ammini Kozhukattai is ready to be snacked on. With milk, it fills up my little one just right until it is roti time at night. This is my entry to Cooking for Kids, a monthly event started by Sharmi of Neivedyam, hosted this month by Divya. The theme Divya has chosen for this month is evening snacks. Here is Divya's announcement, here is Sharmi's original announcement of the event. I read about the event Steamed Treats, started by Shruthi, from Divya's blog. This dish also goes to Shruthi's event.
Sangi from Simply Delicious has passed on the Kreativ blogger award to me. Thanks so much for the encouragement Sangi. I am truly touched.
I would like to pass this award to all my blogger friends. I have been discovering new and creative blogs by the day. It is so much fun to meet foodies and talk about food!

Uzhunnuvada (Urad Dal Vada) with Coconut Chutney - Doughnut shaped snack made with Urad Dal

Uzhunnu Vada needs no introduction :) Made from Urad Dal, it is served with Sambar and or Chutney or both. Crispy and yummy, it is a favorite among kids and grown ups.

Idli, Vada, Sambar & Chutney would undoubtedly rank very high in the top ten breakfast favorites if you ask any South Indian. Combined with Filter Coffee, (or Filter Kaapi) it can't get any better than that if you ask me. Definitely in my top five list :)

We had this crispy crunchy snack for our evening tea this weekend. Enjoyed it with friends - what could be better than that?

Ingredients for the Vada-
Whole or split Urad Dal (without the skin) - 2 cups
Thai Green Chillies - 10 or 12 chopped- adjust according to desired level of heat
Ginger - 1 inch piece, chopped very fine
Curry Leaves - 3 or 4 sprigs, chopped coarsely
Asafoetida (Hing) - 1/4 to 1/2 teaspoon
Peppercorns - optional - 2 tablespoons
Finely minced fresh coconut - optional - 2 tablespoons
Oil for frying
Salt - about 3/4 teaspoons - adjust according to taste
Yeilds about 25 - 30 medium sized vadas

Method -
Rinse urad dal in water a few times until the rinsing water runs clear. Soak rinsed urad dal in water for one and a half hours.
Drain the soaked dal, reserve the soaking water. Add salt and asafoetida to the soaked dal, grind to a smooth paste in batches. Add tablespoons of soaking liquid as required, to assist grinding. Make sure you don't add too much water, making the doughnut shape would be hard with a watery dough. This is the reason salt is added at the beginning, because adding salt at the end and mixing it up will release moisture which will then turn the dough watery.

In a medium sized bowl, add the ground dal, chopped green chillies, curry leaves, chopped ginger, peppercorns, minced coconut, and mix well to combine evenly. Take about 2 cups of water in a bowl, set it next to the ground dal mixture. Moistening the palms will release the vadas easily from your palm.

Heat oil in a pan. The oil should be sufficient enough to deep fry 5 or 6 vadas at one time. Drop a tiny ball of dough in the oil to make sure it is heated just right. If the tiny ball rises to the surface soon, it means that oil has heated just right.

Dip the fingers of the right hand in the water bowl. Pat your left palm with the wet right hand. Make a lemon sized ball of dough with the right hand and form a circular, flat patty on the left hand. Make a hole in the patty with the right index finger and gently release it onto your right hand. Slide the vada into hot oil. Depending on the pan and the amount of oil, you should be able to make about 5 or 6 vadas in a batch. Continue making vadas, each time with wet fingers.
I know this might sound silly but please make sure you don't accidentally dip your fingers in oil. (My classmate in college while making samosas, did this and showed up in the hostel with three blistered fingers. oh no!)

To serve crisp vadas for a party, here is a tip I learnt from my dad. When making large numbers, the vadas are fried in two batches. The first time, the vadas stay in hot oil for barely a minute or two, to hold their shape. The entire dough is made into vadas, fried quickly and removed from oil. This can be done ahead of time. Here are the vadas, fried quickly once - notice how they are still pale brownish white but holding their shape. These are clearly not cooked in the inside as you can tell.

When the vadas are fried the second time, add 7 or 8 vadas in a batch instead of 5 or 6. Don't worry about overcrowding the pan because they won't stick to each other since they are already fried once. I do this everytime I make them. I have seen that double frying gives home made vadas the restaurant style crunch. Once they are golden brown in color, remove from oil. Serve hot with Coconut Chutney.

Coconut Chutney Ingredients-
Grated coconut - 1 cup - fresh or frozen. If using frozen, thaw to room temparature.
Thai green chillies - 5 or 6 - according to your taste
Ginger - 1/2 inch piece
Pottukkadalai (Dalia) - 2 tablespoons
Cilantro - 5 or 6 stems with leaves - cleaned well and chopped
Salt - according to taste

Method -
Grind everything well in a blender or mixie jar with sufficient water and transfer to a serving bowl. Adding tadka to the chutney is optional.

Enjoy with friends and loved ones :)