Ammani Kozhukattai is an exquisitely simple dish that is exotically delicious with its crumbly exterior and spongy interior. Enjoy this soul satiating treat with a sip of sizzling filter coffee. For added bliss, just sit in your garden on a cozy couch while watching the greenery and chirping of birds...
In a saucepan, bring 1 1/4 cups of water to a boil. Add salt and 1 teaspoon of oil to the boiling water.
Reduce the heat to low and gradually add the rice flour while stirring continuously to avoid lumps.
Cook the mixture on low heat for about 2-3 minutes until it forms a soft dough. Turn off the heat and let it cool slightly.
Grease your hands with a little oil to prevent sticking. Take small portions of the dough and roll them into small, marble-sized balls.Place the rice balls on a plate and cover them with a damp cloth to prevent drying.
Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds, urad dal, and chana dal. Fry until they turn golden brown.
Add broken dry red chilies, asafoetida, and curry leaves. Sauté for a minute or so. Add the grated coconut and sauté for another 2-3 minutes until the coconut turns slightly golden. Add salt to taste and mix well.
Add the prepared rice balls to the coconut mixture in the pan. Gently mix everything together so that the rice balls get coated with the tempering.
Your Ammini Kozhikattai is ready to be served. You can enjoy it as a snack or as part of a South Indian meal. This dish is not only delicious but also gluten-free and vegan, making it suitable for various dietary preferences. It's a wonderful way to enjoy the flavors of South Indian cuisine.