1. Take the left over kozhukattai dough and add red chilli powder, hing and mix well.
2. Make tiny balls out of the kozhukattai dough and steam on an idli plate/pressure cooker for 5 mins.
3. Once cooked, remove from idli plate and keep aside.
4. Heat oil in a pan; when the oil is hot, add mustard seeds.
5. When the mustard seeds start to sputter, add broken curry leaves and add the cooked ammini (mini) kozhukattai and urad dal pooranam (left over) and mix well and remove from flame.
6. Delicious ammini kozhukattai is ready to serve.

Recipe & image courtesy: www.subbuskitchen.com