Ammini/Kara Kozhukkattai

I love Indian festivals as it is all about indulging in a tummy full of sweet tooth delicacies. Navratri is no different but, for a change this time around I went with something spicy and decided to make Ammini Kozhukkattai AKA kara/mani/mini kozhukattai. I usually like the sweeter version of kozhukattai and had prepared it few days back for Ganesh Chaturthi. Traditionally kozhukattai is associated with the Hindu God Ganesha, and prepared as an offering on the occasion of Vinayaka Chaturthi.


Just like sweet kozhukattai, kara kozhukattai is also very easy to make and is perfect as an evening snack. I have used the steaming method for this recipe but, have seen my mom & grandma making kozhukattai by adding the rice balls in boiling water. Trust me, that has a totally different taste and texture and I love it very much. Since, I am not an expert in the boiling version I decided to go with the steaming method.

Here’s what you need:

  1. Rice Flour (Idiyappam Flour) – 1 cup
  2. Water – 1¼ cup
  3. Oil – as required
  4. Salt – to taste
  5. Grated coconut – 1/2 cup
  6. Curry leaves – 1 sprig
  7. Mustard – 3/4 tsp
  8. Red chilli powder – 2 tsp
  9. Turmeric powder – 1 tsp
  10. Urad dal (white lentils) -1 tbsp
  11. Chana dal (bengal gram split) – 1 tbsp
  12. Dried red chillies – 4 Nos
  13. Asafoetida/hing – a pinch


Directions to make steamed kozhukattai:

  1. Heat 1¼ cup of water and add a tsp of oil and salt to taste
  2. Wait till it boils and then add flour in small portions while continuously stirring the mixture
  3. Mix the flour well with a ladle so that there are no lumps
  4. Transfer the mixture to another vessel/plate and let it cool
  5. Once the mixture has cooled down a bit (but still warm) knead it into a smooth dough (If you feel that the mixture is too dry, then sprinkle it with a water+oil mix)
  6. Slightly grease your hands with oil and then make marble sized balls out of the dough
  7. Grease idli plates (thattu) with oil and arrange the balls in it
  8. Boil water in idli pot and keep the idli plate over it
  9. Steam it for 8 to 10 minutes or until the balls are done
  10. Wait for 10 minutes to cool down and remove it from idli plate



  1. Heat a pan/kadai with and add some oil (as required)
  2. Add mustard seeds and wait for it to splutter. Then add urad dal and chana dal
  3. Once the dal turns golden brown, add curry leaves, turmeric powder, chilli powder, dried red chillies and a pinch of asafoetida/hing and saute it
  4. Then add the steamed kozhukattai and keep it in low heat for a minute
  5. Add grated coconut, toss it and serve it hot




  • I used 1¼ cup of water for 1 cup of flour to prepare rice flour dough. The proportion can vary depending on the quality of rice. You can add more water if you feel the mixture is too dry.
  • Do not oversteam, else the kozhukattai will become hard<
  • You can adjust the kara/spicy level based on your preferences


Happy cooking !! ♥♥