Ammini Kozhukkatta Recipe: 3 Ways to Make this 4 O’ Clock Palakkad Snack

Palakkad cuisine is a blend of many tastes, much like Avial. It has several trademark dishes, both vegetarian and non-vegetarian. However, when it comes to the authentic vegetarian cuisine of Kerala, Palakkad cuisine holds a special place. Palakkadan Sambar, a unique variety prepared with coconut, is especially delicious. Palakkad-style fish curry and chicken curry, known for their extra heat from chillies, are popular non-vegetarian dishes. Ammini Kozhukkatta, Ari Kondattam, Seva, Kaarakuzhambu, Podimaas, and Morappam are some of the special vegetarian dishes of Palakkad.

Palakkad Brahmins deserve true credit for bringing fame to Palakkad cuisine. Please read in detail: A journey to Palakkad Agraharams to taste some vegetarian dishes.

Special Dishes of Palakkad Cuisine

Palakkad is known for its ‘Ruchi Pathayam’, which still exists in many Tamil Brahmin homes. Families are known for passing down distinct dishes from one generation to another. That is why many of these dishes have retained their original taste over time. Many unique flavours are associated with this tradition of Ruchi Pathayam.

Seva, Kozhukkatta Unda, Ada with black gram, Pongal, Ariyada, and similar dishes are still prepared as breakfast items in many Palakkad homes. Seva is a variation of Idiyappam. Ada with black gram is known for its spicy taste. Regular ada is prepared somewhat like uthappam, but slightly thicker, using pachari and puzhukkalari (two types of rice commonly used for breakfast items and snacks). The batter is spread by hand to make ada. It is also prepared with drumstick leaves, similar to dosa.

Lunch curries come in many varieties. Rasam itself is prepared in four or five types – Thakkali Rasam (tomato rasam), Jeeraka Rasam (cumin rasam), Malli Rasam (coriander rasam), Veluthulli Rasam (garlic rasam) and more. Garlic rasam is considered good for stomach upsets. It is prepared using garlic along with dal, tamarind and solid asafoetida.

Potato Podimaas is a trademark lunch dish. Boiled potatoes are mashed and cooked with seasoning, and finally garnished with coriander leaves. Pumpkin thoran is another simple variety. The pumpkin is cooked and mixed with grated coconut, then tempered with mustard seeds spluttered in coconut oil.

Kondattam, curd, and curd chilli (Thair Mulak) have a close association with Palakkad meals. They form an integral part of lunch and are served with rice. To prepare kondattam, pachari (raw rice) is soaked and powdered. Chilli powder, salt and asafoetida mixed in water are added to the rice powder to make a batter. The batter is kept aside for four days. Later, turmeric powder, salt, and lotus stem are added before shaping and drying the kondattam.

Palakkad’s Trademark 4 o’clock Snack- Ammini Kozhukkatta 

Special 4 o’clock snacks are also part of Palakkad cuisine. Ammini Kozhukkatta is popular among all age groups. Morappam is another trademark dish – a spicy version of Unniyappam. It is prepared using pachari and puzhukkalari along with green chillies.

In this post, I present three recipes of Ammini Kozhukkatta published in different editions of Vanitha magazine.

Ammini Kozhukkatta – Recipe 1

Ingredients for Recipe 1 :

1. Pachadi (Raw rice) – 1 cup
   Salt – As required
2. Oil – For preparation
3. Mustard – 1 small spoon
   Urud daal – 1 small spoon
   Red chillies – 2-3, cut into small pieces
   Asafoetida powder – 1 pinch
   Green chillies – 1 or 2 crushed

Method of Preparation – Recipe 1

1. Soak rice in water for 2 hours, and grind in a mixer, adding enough salt and water.
2. Heat oil in a pan, and add the rice mixture to it.
3. Continue cooking till the mixture turns thick to make balls for Kozhukatta.
4. When it cools, make small balls from it and cook for 10-15 minutes using the steaming method
5. Heat oil in a pan and sauté ingredients no: 3. Turn the flame off.
6. Wait for two minutes, and pour into the Kozhukatta balls.
7. Mix well and serve.

Courtesy: Vanitha Magazine, May 1-14, 2017

Ammini Kozhukkatta – Recipe 2

Ingredients for Recipe 2 :

1. Ariyunda (Kozhukatta) – 3/4 cup, dough is prepared similar to idiyappam, made into small balls and steam cooked; add sufficient salt also
2. Coconut oil – As required
3. Mustard – ½ small spoon
4. Cumin seeds – 1 small spoon
   Urud dal – 1 big spoon
5. Red chillies – 2
   Curry leaves – 1 or 2 stalks
6.  Turmeric powder – ¼ small spoon
7.  Coconut grated – ½ cup

Method of Preparation – Recipe 2

1. Heat oil in a pan and sputter mustard seeds.
2.  Add cumin seeds and urad dal and sauté for a few moments, followed by red chillies and curry leaves.
3. Add turmeric powder and mix well.
4. Add grated coconut and sufficient salt and mix well.
5.  Add cooked rice balls to it and mix well.
6. Turn off the fire and serve.

Courtesy: Vanitha Magazine March 1-14, 2019

Ammini Kozhukkatta – Recipe 3

Ingredients for Recipe 3:

1. Rice flour – 1 glass
2. Salt – For taste
3. Oil – 1 tablespoon
4.  Mustard – 1 tsp
5. Red chillies – 4
6. Coconut – 1/4

Method of Preparation – Recipe 3

1. Boil water, adding salt.
2. Put rice flour into it, mix well, and make small balls.
3. Heat oil in a pan and add mustard and chillies.
4. Add a little water and allow to boil.
5. Add the prepared balls.
6. To avoid the balls, shake the saucepan occasionally.
7. When the water content is almost absorbed, add grated coconut.
8. Mix it well and turn off the flame.
9. Serve hot.

Courtesy: Vanitha Magazine May 1-14, 2006

Whether you prefer the simple aromatic tempering of the first version or the richer, coconut-heavy variations that followed, these Ammini Kozhukkatta recipes capture the true soul of Palakkad’s culinary heritage. Despite being published in different editions, they all share a common thread: they are healthy, steamed, and incredibly satisfying. I hope you enjoy trying each of these styles to find your personal favorite. Do let me know in the comments which version brought the most nostalgia to your tea table!

Also read a few more rice flour snacks. Here is the page link. Click on the images in the gallery to read.