Ammini kozhukattai

Ingredients:

• Rice flour-1/2 cup
• Sesame oil-2 tsp
• Water- 1 cup
• Coconut scrappings-1/4 cup

To temper:

• Oil-1 tsp
• Mustard seeds-1/4 tsp
• Urad dhal-1/4 tsp
• Asafoetida- a generous pinch
• Curry leaves- few
• Idly podi-1 tsp or as required
• Salt - to taste

Method:

• In a pan roast rice flour for about a min.
• Remove it and add water to the pan,add a tsp of sesame oil and salt to taste.
• When it comes to boil add the flour and mix well so that no lumps are formed.
• Mix continuously till the rice flour dough forms a ball leaving the sides of the pan.( Dip your hand in water and press the dough if your fingers comes out clean without dough sticking then it's ready).
• Now apply oil on the dough and  leave it to cool for few mins.
• Then knead it well and make tiny balls out of it.
• Steam them on a idly plate( grease the idly plate before arranging the kozhukattai).
• Steam for 10 mins and remove them. kozhukattai will appear shiny once they are done.
• Now in a pan add oila nd temper with items mentioned under'to temper'.
• Add the steamed kozhukattai and add idly podi. Toss them well and finally add coconut scrappings and serve.

Notes:

• I used shop bought rice flour.
• keep the dough covered to prevent it from drying.
• Another way is to soak moong dhal for10 mins and steam them for 10 mins ( along with kozhukattai). Add this steamed moong dhal to tempered items and add coxonuc scrappings. Toss them well and serve.