Copy Icon
Twitter Icon


This is a spicy version of Ammini kozhukkatta. Ammini kozhukkatta is made by steaming small rice balls and tempering with mustard, curry leaves etc. There is also a sweet version prepared with sweet coconut milk.  This version is spicy and flavourful with masala coating.  

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 2
  • Fine rice flour 1 cup 

  • Water 1 cup

  • Coconut grated 1 tablespoon

  • Salt to taste 1/2 tsp

  • Coating: Red chillies 2-3 no.s, Chana dal 1 tablespoon Urdu dal (whole) 2 tablespoon 

  • For tempering: mustard seeds, cumin seeds, curry leaves - 1/2 tsp each


  • In a pan dry roast the mix for coating and grind it to a powder. 
  • In a wide mouthed bowl, mix rice flour with salt and add boiling water to it. Mix little by little with a wooden ladle. When the mixed flour cools down a bit, knead it to a soft dough with your hands. Slightly grease your palms with oil and roll the flour into small round balls (gooseberry size). 
  • In a steamer, steam these till just cooked. Be careful not to overcook as it may turn hard. 
  • Heat oil in a pan, splutter mustard and cumin seeds, add the curry leaves. Add the spice powder and toss in the steamed rice balls. Add the grated coconut, fry for a minute or two and switch off the flame.
  • These spicy kozhukkatta can be served warm or cold. This makes a nice tea time dish too.