Like any other recipe this one has also been transferred from generations to generation in my family. I've seen and helped my Great-Grand-Mom make these when I was very little. So I dedicate this post to my Great-Grand-Mom.
Maduram-Pati was from Tanjore, and in Tanjore this dish is made in the same old way even today.
Ammani Kozhukattai is believed to be a favourite dish of lord Ganesha in South India, so is made as an offering to God during festivals, especially on Ganesh Chaturthi.
It is a protein rich dish, made from rice flour porridge, with a sautéd masala of coarsely ground mixed lentils. I have added grated carrot to give it a refreshing colour and taste.
They are often served as a breakfast dish or a snack and also in other preparations as a side dish.
Recipe as follows;
Preparation time: 15 minutes
Cooking time : 30-45 minutes
Total time: around 1 hour
Serves : 5-6 people
Dumpling preparation
Rice 1 cup
Very hot water 1 1/2 cup (use as required)
Coconut or any oil 2 tsp
Salt to taste
Method:
Mix oils and salt in boiling hot water and add rice flour and mix well. Do it fast so that no lumps are formed. Cover with lid for 10 minutes. After 10 minutes take the dough and knead it well on a clean kitchen counter to make it even and smooth with the help of oil. Make small (marble size) balls and steam it for 10 minutes.
For soaking
Split Bengal gram 1/4 cup
Split black gram 1/4 cup
Green gram 1/2 cup
Wash and soak all the lentils together for 15-20 minutes.
For masala preparation
Mustard seeds 1 tsp
Turmeric powder 1 tsp
Dry red chillies 2-4
Curry leaves 10-15
Pinch of asafoetida
1 meduim size carrot grated
Salt to taste
Chopped corriander leaves
Drain water from the lentils and grind to coarse paste using no water or very less only if required also add dry red chillies while grinding.
In a wide pan heat oil add mustard seeds. Add curry leaves, turmeric powder and asafoetida mix well. Now add the ground lentil paste, salt and mix well by stirring continuously. The lentils will start to come together in 7-8 minutes. All The moisture will evaporated then switch off the flame.
It is a protein rich dish, made from rice flour porridge, with a sautéd masala of coarsely ground mixed lentils. I have added grated carrot to give it a refreshing colour and taste.
They are often served as a breakfast dish or a snack and also in other preparations as a side dish.
Recipe as follows;
Preparation time: 15 minutes
Cooking time : 30-45 minutes
Total time: around 1 hour
Serves : 5-6 people
Dumpling preparation
Rice 1 cup
Very hot water 1 1/2 cup (use as required)
Coconut or any oil 2 tsp
Salt to taste
Method:
Mix oils and salt in boiling hot water and add rice flour and mix well. Do it fast so that no lumps are formed. Cover with lid for 10 minutes. After 10 minutes take the dough and knead it well on a clean kitchen counter to make it even and smooth with the help of oil. Make small (marble size) balls and steam it for 10 minutes.
For soaking
Split Bengal gram 1/4 cup
Split black gram 1/4 cup
Green gram 1/2 cup
Wash and soak all the lentils together for 15-20 minutes.
For masala preparation
Mustard seeds 1 tsp
Turmeric powder 1 tsp
Dry red chillies 2-4
Curry leaves 10-15
Pinch of asafoetida
1 meduim size carrot grated
Salt to taste
Chopped corriander leaves
Drain water from the lentils and grind to coarse paste using no water or very less only if required also add dry red chillies while grinding.
In a wide pan heat oil add mustard seeds. Add curry leaves, turmeric powder and asafoetida mix well. Now add the ground lentil paste, salt and mix well by stirring continuously. The lentils will start to come together in 7-8 minutes. All The moisture will evaporated then switch off the flame.
Assemble
Add the dumplings into this masala and toss gently, without breaking the dumplings. Sprinkle Chopped corriander leaves and serve.
Enjoy hot.
Add the dumplings into this masala and toss gently, without breaking the dumplings. Sprinkle Chopped corriander leaves and serve.
Enjoy hot.
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