For the outer cover
Idiyappam flour/ Rice flour - 11/2 cups
Salt - a pinch
Water- 3/4 cup to 1 cup
Desiccated coconut- 2tablespoons
Boil the water with a pinch of salt. When it comes to a rolling boil, add a teaspoon of coconut oil.
Immediately pour the water in the rice flour/idiyappam flour. Mix well with a spoon, close it with wet cloth and let it cool.
Meanwhile lets prepare the stuffing.
Powder the elacihi and keep it aside.
Clean and dry roast the sesame seeds until they crackle down. (be careful, don't burn it! :))
Take jaggery in a pan, add very little water..heat it on low flame. Once the jaggery melts, strain it and add the coconut and sesame seeds.
Take the cooled/warm rice dough, knead it nicely for a few minutes.(If needed apply little ghee on your palms) Make golf ball size balls and flatten them.
Keep a tablespoon of prepared stuffing and close it carefully.
Soft & Sweet nutty kozhukkattai