TOMATO SCHEZWAN AMMINI KOZHUKKATTAI / MINI RICE BALLS

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!

INGREDIENTS

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.

FOR SEASONING

Fennel seeds              - ½ tsp

Oil                               - 2 tbsps

Curry leaves               - 1 sprig

METHOD

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.