This is a spicy version of Ammini kozhukkatta. Ammini kozhukkatta is made by steaming small rice balls and tempering with mustard, curry leaves etc. There is also a sweet version prepared with sweet coconut milk. This version is spicy and flavourful with masala coating.
In a pan dry roast the mix for coating and grind it to a powder.
In a wide mouthed bowl, mix rice flour with salt and add boiling water to it. Mix little by little with a wooden ladle. When the mixed flour cools down a bit, knead it to a soft dough with your hands. Slightly grease your palms with oil and roll the flour into small round balls (gooseberry size).
In a steamer, steam these till just cooked. Be careful not to overcook as it may turn hard.
Heat oil in a pan, splutter mustard and cumin seeds, add the curry leaves. Add the spice powder and toss in the steamed rice balls. Add the grated coconut, fry for a minute or two and switch off the flame.
These spicy kozhukkatta can be served warm or cold. This makes a nice tea time dish too.