Rainbow Brown Rice Ammini Kozhakattai.

Ingredients of Rainbow Brown Rice Ammini Kozhakattai

1. Prepare 1 cup of Brown Rice.
2. You need 1 cup of Sona Masuri Rice.
3. You need 1-2 tbsp of Beetroot Purée.
4. Prepare 1-2 tbsp of Carrot Purée.
5. You need 1-2 tbsp of Spinach Purée.
6. You need 1.5 cups of Coconut shredded.
7. Prepare 2 tbsp of Oil.
8. It’s 2 of Green Chillies.
9. You need 1 ' piece of Ginger.
10. It’s 1 of spring Curry Leaves.
11. It’s 1/2 tsp of Mustard Seeds.
12. You need 1/2 tsp of Jeera (optional).
13. Prepare 1-2 tsp of Chana Dal.
14. It’s 1-2 tsp of Udad Dal.
15. Prepare 1/4 tsp of Hing.
16. Prepare 1/2 tsp of Aamchur (optional).
17. You need to taste of Salt acc.

Rainbow Brown Rice Ammini Kozhakattai step by step

1. Soak the rice separately for at least 2 hours. I am using Brown rice for beetroot and Spinach Kozhakattai. And white rice for carrot and plain Kozhakattai just to get the colours right, brown for dark and white for light colours..
2. Grind the rice to a fine paste. Half each of the rice paste to two different containers. Totally you have 4 cups of batter now, 2 brown and 2 white. Add salt to batter..
3. Add the beetroot, spinach puree to the brown batter and carrot purée to one cup of white batter. I also kept some brown batter plain for another colour..
4. Heat a tsp of oil. Add the batter to it and cook on low heat. Keep stirring constantly. The batter will thicken in just about a minute or two and form dough. Remove it into a plate for cooling. Repeat same for all colour batters. Add 1/4 cup coconut to each of the dough and knead together. The dough would be sticky so apply oil to your hands while handling..
5. Roll balls of 1/2" diameter. This is the most tedious task in this recipe. Including your kids shall reduce the amount of time and is great fun for them..
6. Steam the balls for 10-12 mins in a steamer or pressure cooker without whistle. Do not forget to apply oil to the steamer pan or plate..
7. Heat a tadka of mustard seeds, jeera, chana dal, udad dal, hing, curry leaves. Add the steamed balls to the tadka and give a good mix. Add amchur powder if you like the tangy taste. Garnish with remaining grated coconut and serve. These are very colorful and eye-catching Kozhakattai and also healthy..