Ellu Kozhukkattai / Sesame Seeds Dumplings

Ingredients

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

Elaichi-1

Jaggery/Vellam (powdered)-3tablespoons

Method

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