Anyone who has made Modak or Kozhukattai will tell you that there is always some leftover poornam or rice flour dough used to make the modak. I am no different and every Vinayaka Chavithi, I am left with some dough. I often convert the left over rice flour batter to Palakayalu. Last year, I came across this recipe for Undrallu Guggillu or Ammini Kozhukattai and was quite fascinated by the idea.
Undrallu Guggillu or Ammini Kozhukattai is nothing but tempered steamed rice flour balls, which makes it a very healthy yet filling snack. So you really don’t have to wait for Ganesh Chaurthi to try it. 🙂
How to Make Undrallu Guggillu or Ammini Kozhukattai
Time: 45 Mins
- Rice Flour – 1 Cup
- Water – 1.5 Cups
- Sesame Oil – 2 tsp
- Coconut Oil – 1.5 tsp
- Mustard Seeds – 1/2 tsp
- Udad Dal – 1 tsp
- Fresh Grated Coconut – 2 tbsp
- Red Chillies – 2 or 3
- Curry Leaves – A Few
- Salt to Taste
- Boil the water with 1 tsp sesame oil and salt. The amount of salt you need is just as much as is required to make the water taste slightly salty.
- When the water is boiling:
- Turn the heat to low.
- Add the rice flour.
- Mix well.
- Cook over low heat till the rice flour dough comes together a ball.
- Take off the heat and let the rice flour batter cool.
- When the cooked dough has cooled:
- Grease palms with a little bit of sesame oil.
- Make marble-sized balls.
- Place the rice flour balls in a steel vessel.
- Cover the vessel.
- Using a pressure cooker, steam the rice flour balls for 5 to 7 minutes.
- Let the undrallu guggillu cool.
- To temper the undrallu guggillu or ammini kozhukattai:
- In a ladle heat the coconut oil.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and stir-fry till it is golden brown.
- Add the split red chillies and curry leaves.
- Stir-fry for 10 seconds.
- Add the grated coconut and stir fry for a minute.
- Turn off the heat.
- Pour the tempering over the cooled undrallu guggillu.