Ammini Kozhukattai also known as Mani or Uppu Ammini Kozhukattai usually made with plain rice flour. it is very easy to make. These are mini versions of the kozhukattais we make. This ammini kozhukkatai, instead of making in our traditional method I have made it in a schezwan style. Kids love this unique variety . Recent days kids don’t like our traditional foods at the same time, we should not forget our traditional dishes as well. So instead, we should prepare our traditional foods in such a way that kids love it. So I prepared this dish by combining traditional and kids fav Chinese ingredients. Try this amazing fusion dish!
Rice flour - 1 cup
Salt - to taste
FOR TOMATO SCHEZWAN SAUCE
Tomatoes - 3 nos
Kashmiri red chillies - 5 nos
Small onions - 4 nos
Garlic -5 cloves
Ginger - ¼ inch piece
Sugar - 1 tsp
Soya sauce - ¼ tsp
Pepper powder - ¼ tsp
Vinegar - 1 tsp
Grind together the above ingredients to a smooth paste adding required water. The puree should be of 2 cups measure.
Fennel seeds - ½ tsp
Oil - 2 tbsps
Curry leaves - 1 sprig
Heat a pan and add tbsp of oil, two cups of tomato schezwan sauce puree and allow it to boil.
Add salt and the rice flour little by little and mix well from the bottom of the pan till all the moisture is absorbed in a medium flame.
Remove from flame and allow it to cool.
Make marble sized round balls and steam cook for 15 minutes.
Heat oil in a pan and season it with fennel seeds and curry leaves and add the steamed schezwan rice balls and mix well .
Tomato Schezwan ammini kozhukkattai / mini rice balls are ready to serve.