Little Millet Ammini Kozhukattai is a healthy and a delicious savory neivediyam for this Vinayakar Chaturthi, prepared with little millet dosa mix. You can prepare this vegan ammini kozhukattai in 30 minutes.
Little Millet Ammini Kozhukattai
Last week I posted the sweet nei appam, so this week it got to be a savory one. With Vinayakar Chaturthi coming up in two days, what’s better than this savory ammini kozhukattai? This ammini kozhukattai can be prepared any time for a healthy munch. These spicy balls are perfect for hunger pangs too.
I also posted Kuthiraivali Aval upma with the kuthiraivali flakes that I received from the Native food store last month. I was super elated to see their other millets products, and I purchased quite a lot of their products. One among them is this Samai Dosa Mix / Little Millet Dosa Mix.
The dosa mix is prepared with samai/little millet, wheat, channa dal, urad dal with the hint of cumin, hing, and salt. Until last week, I was planning to prepare same dosas and uttapams with the mix, but suddenly that eureka moment occured. Why not prepare the ammini kozhukattai’s with them? I tried it right away and guess what, it got approved not only by M but also by vaandu. :-) The happy me and the happy family. :-)
Work is pretty hectic, and vaandu’s school just reopened this week, and we are in our set busy routine. Not sure I can take off this Friday for the festival. I know it’s a long weekend in India, but it’s going to be a regular one for us here. I bet that’s the case with most of us here in the US.
If you are looking for some quick neivediyam and prasadam recipes, then this is your best bet. Check out a few other Vinayakar Chaturthi special recipes and kheer/payasam recipes – here and here.
Now here comes the simple ammini kozhukattai recipe that I prepared with Little Millet Dosa mix from Native Food Store.
Ingredients:
- Samai Dosa Mix – ½ cup
- Luke Warm Water – 5 to 6 tbsps
- Gingelly Oil – 1 tsp + 2 tsps
For the Tempering: - Coconut Oil – 2 tsps
- Mustard Seeds – ½ tsp
- Urad Dal – ½ tsp
- Channa Dal – ½ tsp
- Turmeric Powder – ¼ tsp
- Red Chilli Powder – ¼ tsp
- Salt – ½ tsp
- Red chili – 2
- Curry leaves – 5 to 6
- Grated Coconut – 2 tbsps
- Cilantro to garnish
Steps:
- Take ½ cup of the dosa mix in a wide bowl and to that add a tsp of gingelly oil and mix well.
- Now add the luke warm water 1 tbsp at a time, and mix the flour to form a dough.
- Apply some gingelly oil in your palm and take a small gooseberry sized dough and roll into a small ball. Prepare similar balls with the remaining dough. Make sure you cover the dough with a damp cloth.
- Now grease the idli plate or tray with gingelly oil and place these balls on the tray. Steam them for about 15 to 18 minutes.
- You can cook these balls in your desired way either in the microwave or by using any steamer. I used my idli cooker, but steamer tray instead of idli trays.
- Let it cool for about 5 minutes and remove the balls from the tray.
- In a separate pan or kadai heat the coconut oil and add the mustard seeds, urad dal, and channa dal.
- As they start to splutter, add the curry leaves and red chili.
- Saute for 30 seconds and add the steamed balls.
- Add turmeric powder, salt, and red chili powder and mix them gently.
- Let it cook for a minute and then add the grated coconut and mix again.
- After a minute turn off the heat. Garnish with cilantro and serve hot.
Notes:
- As the millet flour already had hing, I did not add it separately.
- You can use any millet flour or mixed millet flour for this recipe.
- Do not add the entire water while preparing the dough. Make sure you add 1 tbsp at a time.
- Make sure you cover the dough and rolled balls with a damp cloth to prevent the balls from drying up.
- There are different variations to this recipe. You can skip red chili powder and add your favorite spice mix or keep it simple without any spice mix as well.
- Last but not least, adjust the salt and spice as per your preference.
📖 Recipe
Little Millet Ammini Kozhukattai | Ammini Kozhukattai with Little Millet Dosa Mix
Ingredients
- ½ cup Samai Dosa Mix
- 5-6 tbsps Luke Warm Water
- 1 tsp Gingelly Oil + 2 tsps
For the Tempering
- 2 tsps Coconut Oil
- ½ tsp Mustard Seeds
- ½ tsp Urad Dal
- ½ tsp Channa Dal
- ¼ tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- ¼ tsp Salt
- 2 Red chili
- 5-6 Curry leaves
- 2 tbsps Grated Coconut
- Cilantro to garnish
Instructions
- Take ½ cup of the dosa mix in a wide bowl and to that add a tsp of gingelly oil and mix well.
- Now add the luke warm water 1 tbsp at a time, and mix the flour to form a dough.
- Apply some gingelly oil in your palm and take a small gooseberry sized dough and roll into a small ball. Prepare similar balls with the remaining dough. Make sure you cover the dough with a damp cloth.
- Now grease the idli plate or tray with gingelly oil and place these balls on the tray. Steam them for about 15 to 18 minutes.
- You can cook these balls in your desired way either in the microwave or by using any steamer. I used my idli cooker, but steamer tray instead of idli trays.
- Let it cool for about 5 minutes and remove the balls from the tray.
- In a separate pan or kadai heat the coconut oil and add the mustard seeds, urad dal, and channa dal.
- As they start to splutter, add the curry leaves and red chili.
- Saute for 30 seconds and add the steamed balls.
- Add turmeric powder, salt, and red chili powder and mix them gently.
- Let it cook for a minute and then add the grated coconut and mix again.
- After a minute turn off the heat. Garnish with cilantro and serve hot.
Notes
- As the millet flour already had hing, I did not add it separately.
- You can use any millet flour or mixed millet flour for this recipe.
- Do not add the entire water while preparing the dough. Make sure you add 1 tbsp at a time.
- Make sure you cover the dough and rolled balls with a damp cloth to prevent the balls from drying up.
- There are different variations to this recipe. You can skip red chili powder and add your favorite spice mix or keep it simple without any spice mix as well.
- Last but not least, adjust the salt and spice as per your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
P.S. Follow my Pinterest boards for more healthy and delicious recipes.
The fact that you can make this dish in 30 minutes is incredible!
Thank you.
This recipe new to me, but it looks interesting and tempting.
Thanks J.
These are favourite in my house. Liked your recipe and photos.
Thanks Jayashree.
This looks and sounds so interesting!! Very well explained recipe! Yum
Thanks Soniya.
Love the idea of using the mix :) these are so close to our KAdambuttu we make in Coorg
oh is it.. will definitely read about it.
:) here it is
https://myculinarysaga.com/2015/12/04/kaddambuttu/
Lovely recipe..I loved that sleeping ganesha
:-) Thanks
Never had this before! Hope to try it soon! Looks yum :)
Thanks Freda.
Never eaten the savory version,will have to try it out soon. Thanks for sharing
Thanks Aanchal.
This is something new for me just loving the recipe will try soon.
Thanks Soma.