Vegetable Mani Kozhukattai | Savoury Rice Dumpling Balls With Lots of Veggies and Spices | Healthy Dinners
Recipe for mani kozhukattai made with vegetables. Recipe for healthy Rice dumplings with mixed vegetables and spices.
Here is my spin on the classic mani kozhukattai or the rice dumplings that are made across Tamilnadu. I added a lot of veggies and spices. It’s healthy and perfect for that guilt-free weekday dinners.
Tip to get smooth kozhukattai balls:
Grease your hands while making the balls. If the palms become sticky after some time, make sure to wash your hands and then roll again. This will ensure a smooth finish on the balls.
Try to add a variety of vegetables and make sure to chop them finely so you get a little bit of everything in every single bite. I used carrots, beans, red bell peppers, yellow bell peppers, sweet corn, green peas, cabbage, and onions. You can use whatever veggies you have in your fridge and it just works fine.
Here are the things you can buy online for making Vegetable Mani Kozhukattai
Idiyappam Rice Flour https://amzn.to/3GT67T0
Carote Non-Stick Kadai https://amzn.to/3Agdj88
Teak-wood Chopping Board https://amzn.to/3hZa4qm
Here is a video of how to make Vegetable Mani Kozhukattai
Vegetable Mani Kozhukattai
Here is my spin on the classic mani kozhukattai or the rice dumplings that are made across Tamilnadu. I added a lot of veggies and spices. It’s healthy and perfect for that guilt-free weekday dinners.
- Total Time: 45m
- Yield: 3 servings 1x
Ingredients
For the Kozhukattai Dough
1 cup Idiyappam Rice Flour
1/4 teaspoon salt
1.5 cups hot water
Other Ingredients
1.5 tablespoon coconut oil
1 teaspoon chana dal
5 cashews
1 teaspoon split urad dal
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
3 dried red chillies, de-seeded
2 sprigs of curry leaves
1/2 teaspoon minced ginger
3 green chillies, chopped
1/4 cup onions, finely chopped
1.5 cups mixed vegetables
3/4 teaspoon salt
1/4 cup fresh coconut
2 sprigs of coriander leaves
juice of half a lime
Instructions
Take a bowl and add the rice flour, salt and hot water. Mix well to combine. No need to mix thoroughly. After mixing, cover the bowl with a lid and let it rest for 10 minutes. After resting the dough and the dough is still warm to the touch, knead the dough for a minute.
Grease the palms with little oil and make small dumplings the size of a marble. Do not make it big as the balls might not steam thoroughly.
Steam the balls for 10 minutes. Set aside.
Take a Kadai and add some coconut oil. Add in the chana dal, cashews and urad dal. Saute for a few seconds. Let the cashews turn golden. Add in the cumin seeds, mustard seeds, dried red chillies, curry leaves and minced ginger. Saute for a few seconds. Let the mustard seeds crackle. Add in the green chillies and finely chopped onions. Saute for 2-3 minutes.
Add the mixed vegetables to the pan. Mix well to combine. Cover the pan and cook on a low flame for 5 minutes. Add in the salt and the steamed dumpling balls. Add the coconut. Mix well. Finally, finish with coriander leaves and lime juice. Mix well to combine.
Serve hot with coconut chutney.
- Prep Time: 15m
- Cook Time: 30m
