COCONUT MILK AMMINI KOZHAKKATTAI / MINI RICE BALLS

 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.

INGREDIENTS

Rice flour                                - 1 cup

Coconut milk                          - 2 cups

Salt                                          - to taste

Freshly grated Coconut         -1 cup

Small onions                          - 4 nos

Green chillies                         - 5 nos

FOR SEASONING

Mustard seeds                                   - ½ tsp

Oil                                           - 2 tbsps

Curry leaves                           - 1 sprig

METHOD

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.

Serve hot.