AMMINI KOZHUKATTAI / STEAMED RICE DUMPLINGS

Ammini Kozhukattai / Mini Kozhukattai is a spicy version of Modak without any stuffing. Normally the left over outer covering dough, (which is used to prepare modak) is made in to cute small balls by adding spices , which is then steamed and tempered. This is an ideal evening snack, which will be loved by all. 
Here is my spicy and flavorful version.

For Outer Cover : Dough Preparation 

Raw Rice - 1 Cup
Salt - 1/2 Teaspoon
Oil - 2  Table Spoon + ( 1 Table Spoon while kneading ) 
Water - 2 Cups

Method :

Soak rice for at least 1 to 2 hours. Then grind it to a very smooth batter by adding 2 cups of  water. Now add oil, and salt to the batter and mix well. Heat pan, then pour this batter, Keep the flame in medium low, and start stirring the batter continuously. Slowly the batter will start thickening, mix well continuously so that no lumps are formed. Stir continuously until the batter forms a ball like mass. 
The mixture will start changing its color from white to half white color. Dip your fingers in cold water and touch the dough, if it doesn't stick, then the dough is ready. Switch off the flame and keep it covered. 

When it is still warm, grease your hands well with oil and knead the dough well with a table spoon of oil, and keep it covered until use.

For Making Ammini Kozhukattai / Mini Kozhukattai / Spiced & Steamed Rice Dumplings :

Ingredients :

Outer covering of Modak dough - 1 Cup
Green chilies - 2 or 3 No's.
Ginger - A small piece
Grated Coconut - 2 Table Spoon

To Temper :

Jeera ( Cumin Seeds) - 1/2 Teaspoon
Mustard seeds - 1/2 Teaspoon
Red chili - 1 No
Coconut Oil - 1 Table Spoon
Grated coconut - 1 Table Spoon
Asafoetida ( Heeng) - 1/4 Teaspoon
Curry Leaves - Few.
Coriander Leaves - 1 Table spoon ( Finely Chopped )

Method :

Grind Green chilies, ginger and coconut to a fine powder. In a mixing bowl add the modak dough, prepared powder, required salt, and knead well, to form a smooth dough. If the dough is very dry you can sprinkle water. Then make small balls out of the dough, repeat for the rest of the dough and keep aside.
Steam the prepared small balls for 10 minutes and allow it to cool.
Heat oil in a small pan, add mustard seeds, jeera, dry chilies, curry leaves, asafoetida, then add the steamed balls, sprinkle little salt, fry for a minute or two in low flame, lastly add grated coconut,and chopped coriander and give a quick stir.

Transfer to a serving bowl. Tasty and yummylicious mini spicy modak is ready to eat.

Notes :

You can add  1 teaspoon of red chili powder instead of green chilies.
Pepper powder can also be added for extra spiciness.
This kolukattai ( Modak ) is also called Mani kolukattai / Mani kozhukattai.