Ammani kozukatta and Paal Kozukattai

 

Ammini Kozhukattai (Savory Tempered Balls)

This is a classic South Indian way to use up leftover dough. These tiny, spiced rice balls are completely addictive. Plus, rolling the dough into little spheres is a fantastic, hands-on kitchen task to share with your daughter if you are working on cooking skills together!

1.Roll and Steam:

Pinch off tiny pieces of the leftover dough and roll them into small, marble-sized balls. Steam them for 8-10 minutes just like you would a modak.

2.Prepare the Tempering:

Heat a little oil in a pan. Add mustard seeds, urad dal, a pinch of hing (asafoetida), dry red chilies, and fresh curry leaves.

3.Toss and Coat:

Toss the steamed rice balls into the tempering. For extra flavor, sprinkle a generous spoonful of idli podi (gunpowder) or some freshly grated coconut over the top and mix well.

2. Paal Kozhukattai (Sweet Milk Dumplings)

If you still want a sweet treat but are out of the coconut-jaggery mixture, you can make a quick dessert syrup.

• The Method: Roll the dough into very tiny balls. Bring regular milk or coconut milk to a boil, sweeten it with sugar or melted jaggery, and add a pinch of cardamom. Drop the raw rice balls directly into the gently simmering milk and let them cook for about 10 minutes until they float to the top and the milk thickens slightly.