Wednesday, September 23, 2015

Ellu Kozhukkattai / Sesame Seeds Dumplings

For the outer cover
Idiyappam flour/ Rice flour - 11/2 cups
Salt - a pinch
Coconut oil-1teaspoon
Water- 3/4 cup to 1 cup
For Stuffing
Ellu/Sesame seeds-2tablespoons
Desiccated coconut- 2tablespoons
Jaggery/Vellam (powdered)-3tablespoons

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.
Continue cooking on low heat until the stuffing becomes thick. Add the powdered cardamom, remove it from stove and let it cool.
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.
You can just seal the edges like this or make some fancy patterns with your fingers as i did in the later pictures. :)
Heat water in the steamer/idlipot. Once the water is hot and steaming, arrange the prepared kozhukkattai, steam them as we do for idli.
 It took about 6-8 minutes for me to cook. The kozukkattai becomes shiny when done.
 Offer them to Lord Ganesha and serve them warm to your family.
Soft & Sweet nutty kozhukkattai 

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