Another version of Ammini kozhakkatai, rice flour cooked fully in coconut milk. The taste of coconut milk with the mild taste of onions and the spiciness of green chillies enhance your taste buds.Yesterday I posted schezwan ammini kozhakkattai recipe, a fusion recipe. Try this one, You love this too.
Rice flour - 1 cup
Coconut milk - 2 cups
Salt - to taste
Freshly grated Coconut -1 cup
Small onions - 4 nos
Green chillies - 5 nos
Mustard seeds - ½ tsp
Oil - 2 tbsps
Curry leaves - 1 sprig
Grind the grated coconut, small onions and green chillies together to a smooth paste.
Extract the coconut milk from the ground paste.
Do the above process to extract second milk adding ¼ cup of hot water.
The coconut milk should be of 2 cups measure.
Heat a pan an pour the coconut milk into the pan adding a tbsp of oil and allow it to boil.
Add salt and rice flour to the boiling coconut milk and mix well from the bottom of the pan in a medium flame.
When it becomes a thick dough remove from flame and allow it to cool.
Make marble sized ballas from the dough and steam cook for 15 minutes.
Remove from flame and keep aside.
Heat oil in a pan add mustard seeds, and curry leaves, allow it to splutter.
Add the steam cooked rice balls and mix gently.
Coconut milk ammini kozhakkattais are ready to serve.