Ganesh Chathurthi Special

Ganesh pooja is one of the main festivals in South India and as well as the other parts. For me Ganesh chathuthi is the start of other festivals following it i.e. Navrathri, Diwali, Pongal/Sankranthi and on goes the list.
All are aware of the modak that is made for prasadam to please Lord Ganesha and his all time favourite. In Tamil Nadu, people prepare 3 to 5 varieties of kozhukattais ( type of modaks ) in different shapes. In my house ( my mother's place as well as my in-law's ) the whole day is spent in making kozhukattais and specially where there are many people in the house, the consumption of these kozhukattais have no limit. Hence the rice dough is prepared in large quantity and after using the dough for the kozhukattais, there is still some left. The left over dough is made into "Ammani kozhukattai" ( so called for small balls of the dough ) and steamed and made into a savoury dish.

Ingredients :

Left over rice dough after making modak / or

1 cup rice flour
1 cup water
salt a pinch
1 tsp. ghee or gingelly oil

Other ingredients :

Grated coconut 1/2 cup
Chilli powder 1 tsp. or as required
Asafoetida 1/2 tsp.
Mustard seeds 1 tsp.
Curry leaves a few.

Method for making the rice dough :

1. Boil 1 cup of water with salt and oil/ghee. Add the rice flour to the boiling water and mix well with a spatula. Remove from fire. If u feel that the water is not enough, add little hot water and mix again. Keep tightly covered for a few minutes and then knead well when warm like a chapathi dough.
( remember to grease ur palms with oil or ghee before kneading the dough )

For making kozhukattais :

1. Mix in grated coconut, chilli powder, asafoetida and a little more salt to the dough and knead well till all are mixed properly with the dough.
2. Roll small balls about a little smaller than a marble size out of the dough and steam them for a few mins. ( approximately 8 - 10 mins.)
3. Heat oil in a pan, add mustard and allow to splutter, then add curry leaves and the steamed balls and mix well. Your ammani kozhukattais are ready to eat after it cools a bit.