Seasoned Rice Flour Dumplings

Update: Based on the comments here, I understand that this dish is called “Ammini Kozhukattais”. Thank you all very much for helping me put a name to this wonderful dish. I am also glad that I learnt something new.

Frankly I do have the correct name for this recipe. The title that I have is the description of this recipe. I learnt this recipe from my MIL (Amma) when I was in Bangalore last month. She had seen this recipe on a local TV channel. She shares my enthusiasm for trying out and creating new recipes.  

We were discussing new recipes, when she described this new dish to me. This seemed very appealing, new and also easy to create. In fact, she proceeded to make it for us while I noted the recipe and dutifully took the picture of it then. This is light tasting and serves as a good evening snack or as an appetizer.


Rice Flour Dumplings are first prepared and then seasoned with asafetida, curry leaves, coconut etc. Since the dumpling by itself is bland, the seasoning needs to be strong and spicy. The dumpling is then tossed around in the seasoning to coat it evenly.





  • 1 cup rice flour ( makes about 12 small balls)
  • 1 cup water
  • Chilli powder
  • Salt to taste
  • Oil
  • 1/4 cup shredded coconut




  • Mustard seeds
  • Asafetida (Hing)
  • Green chillies /red chillies (per taste)
  • ½ cup coconut
  • 1 Tbsp urad daal
  • Curry leaves
  • Turmeric powder(optional)
  • Lime juice 




  • Take a heavy bottom pan and boil 1 cup of water, add salt, chili powder, oil, rice flour and shredded coconut. Mix well and cover with lid. Turn off the gas.
  • After about 10 minutes remove the lid and using sprinkle of water, mix the rice flour and make stiff dough. Be careful as it is very hot. Do not add too much water.The dough should have a consistency of chapathi dough.
  • Now make small balls out of these and steam it in a pressure cooker like idli.  Allow it to cool.
  • Meanwhile prepare a tadka/tempering of oil, mustard seeds, asafetida (hing), curry leaves, urad daal, green chillies. Add the cooled rice flour dumplings. Mix well.
  • Finally add lemon juice, shredded coconut and chopped coriander as garnishing.


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  1. jayasree says:

    We call these amminikozhukkattai..we don’t use chilly powder and lemon juice. The method is almost the same.
    Love these kozhukkattais, though preparing them in large quantities is quite a task.

  2. Aparna says:

    Hey we dont use chilli powder nd lemon juice,asafoetida nd the method is a bit different and we call it Undi. these balls have a twist in it 🙂

  3. Sunshinemom says:

    I love this as a snack too. We make ammini kozhakotais for Krishna Jayanti and I love the way you have reproduced it! It makes a good short break idea for the kids too:)

  4. chitra says:

    we too make this with slight variations..we just dress the rice dumplings with crushed pepper & jeera roasted in ghee:)Try this too.I like this dumplings very much…

  5. Asha says:

    My ajji makes these plain without spices called “sanna Kadubu” with spicy gravy to go with it and smetimes these are fried to eat like snacks too. I made these few months ago and I have it in the draft, will post sometimes! 🙂

    With added spices and seasoned it looks delicious, this dish I will try sometimes. Thanks RC!

  6. Ashwini says:

    My aggi used to make these along with some spice gravy..Yummo..Miss her..Adding spice and lemon juice is new..Looks yummy, want to pick one up from the plate.

  7. Soma says:

    This is a completely new dish to me… never seen, never heard & I can’t even say the name!! But it looks really good. sounds like it’s difficult to make with the boiling of the flour. first i thought baby potatoes when i saw the pciture. I wonder where I can get to eat this, for i really want to. do you think this would taste good in a gravy? like pakodi wali Kadhi?

    u post very unique recipes.

  8. Madhuram says:

    We prepare this on Ganesh Chaturthi, when there is balance dough from preparing the regular sweet kozhukatti. My grandmother used to grind coconut and green chillies together and mix with the dough and steam it. The size will be even smaller than this, in the size of small beads.

  9. Purva says:

    Currently I am in India and was sitting with my neighbour who happens to be Mallu…..after seeing ur post she also told me that its called Kozhukattai….:) it looks really deliciously flavoured dumplings

  10. Usha says:

    I make amminikozhakattai every time I make the sweet kozhukattai, I just make more dough and proceed with one sweet version and one savory version. Loved the idea of adding lemon juice to it, looks fantastic !

  11. Nithya says:

    Looks wonderful,as u said it is called “Ammani Kozhakattai’s” originated in Tirunelveli is what i’ve been told.Usually we make this using the left over kozhakattai dough,these are made into very tiny balls,this is a tedious task,but surely worth doing it for the end result.We jes mix coconut,redchilli powder to the dough and make this.However it is made,it surely has a great taste.Wonderful recipe:)

  12. Vani says:

    That looks wonderful! We make something similar called akki undi but with rice soaked, ground and steamed with seasonings and tadka.

  13. Vani says:

    Just saw your Konkani/K’taka connection. You’d probably know about akki undi, which I tried to explain in the comment before! 🙂

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