Ammini kozhukattai/ seasoned rice dumplings

These are a blessing when you have guests or when you plan to have a lazy Sunday. You can steam and keep them aside the previous day and just season them the next day. Breakfast ready in five minutes. My heartfelt thanks to my friend Uma Ganesh Babu for sharing her recipe with me. The best part is that you can make a big batch of this dumpling and season it in a variety of ways. You can even dunk them in coconut milk sweetened with jaggery and cardamom.


1 cup/ 250 gms rice flour

2 cups water

1 tbsp oil


For the tempering:

1 tbsp sesame seed oil or oil of choice

1 tsp mustard seeds

1 tsp urad dal/ split black gram

2 green chillies finely chopped

2 sprigs curry leaves


Gently tip the rice flour in two cups of water which has been brought to a boil, along with the oil and salt. Keep stirring to avoid formation of lumps. The mixture comes together within a couple of minutes and forms a solid mass. Switch off, cover with a wet cloth and allow to cool. Once cooled make tiny balls of the mixture and steam them either in an Idli stand or in a steamer for ten minutes. Allow to cool.

Heat oil in a pan. Add the mustard seeds and after they splutter add the Urad dal. Allow it to turn to a golden yellow. Drop in the green chillies and curry leaves. Toss. Tip in the dumplings and mix thoroughly. Serve.

Note: you can toss these dumplings into a mixture of Molgapudi and oil with or without a seasoning or enjoy them tossed in a pickle as well. Recipe link to the Molgapudi given below.

Makes 40 tiny dumplings.

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