Aarsimav Ammini Kozhakattai or Pearl Modak

There are many types of Kozhakattai to offer as prasadam for Ganesh Chaturthi. Like Jaggery/ Vellam Modak, Ellu/ Thil/Sesame seeds Modak and Uppu/Salt Modak.  And this ammini kozhakattai usually my mom prepares when there is a left over flour and filling. 
The highlight of this modak is you can serve them as breakfast or for dinner. So why wait for the festival to come to cherish this dish. Enjoy the spicy pearl/mini modak/ Ammini Kozhakattai any time:) You can prepare this dish in 2 ways. Simple and a normal standard version. Here i am sharing both the recipes...  

Normal Version:

For Kozhakattai / Modak/Dumplings:

• Rice Flour - 2 cups
• Salt to taste
• Water

Uludu/White Lentils Filling

• Urud Dal /White Lentils - 1/2 Cup  (grown in Indian subcontinent- Available in Indian Store)
• Green chili- 4 to 5 nos
• Ginger - 1/2" piece
• Lemon Juice - 2 tsp
• Salt to taste

For Seasoning:

• Mustard Seeds / Kadukku - 1 tsp
• Urud Dal/ Ulutham Paruppu/White Lentils - 1 tsp
• Hing/Asafoetida - 1/4 tsp
• Turmeric Powder - 1 tsp (optional)
• Curry Leaves Few

Kozhakattai/ Modak Mehod: 

Follow this procedure you will never go wrong!

1. In a bowl add rice flour and salt without lumps mix it with 1 cup of water

 

2. Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring to boil

  

3. Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough 

 

4. Let them to cool for a bit and then pinch out a small dough roll them as a ball. Repeat with the rest of the dough.



5. Steam it for 10 mins. And allow them to cool so to retain the shape of the ball

For Uludu/ Urud dal/White Lentils Filling Method:

1. Soak the urud dal for 2 to 3 hrs. Drain and grind along with green chilies, salt, ginger and Hing/asafoetida with 1 to 2 tbsp of water.  

  

2. Steam the filling for 10 mins. ( Instead of steaming separately you could steam both kozhakattai and filling in a idli cooker to save the time)

Procedure for mani/Mini/Pearl Modak/Kozhakattai/Dumplings

1. Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter 
2. Add curry leaves and whole red chili (for more spicyness)
3. Add uludu/ Urud dal filling add a turmeric powder, lemon juice and mix it well
4. Once done add mini/Ammini Kozhakattai and mix nicely until all the modak coated with fillings.
5. Garnish with coriander leaves and grated coconut and serve hot.

Simple Version:

1. Prepare the dough as above mentioned method
2. Instead of uludu filling, just give the seasoning of the seeds (use 2 to 3 tsps of seeds ) allow them to splutter
3. Add green chili, salt, hing and curry leaves and fry for 2 more mins
4. Add steamed peal/mani/mini modak/kozhakattai and mix well
5. Serve with onion and tomatto gojju 

 

6. You can serve with mor molaga/ Stuffed masala mirchi too. Mor Molaga is a marinated dried green chili in curd - available in Indian store

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