Tuesday, September 15, 2015

Ellu Kozhukattai Recipe | Ellu Poorna sweet Kozhukattai | Sesame seeds(Til) Dumplings| Ganesh Chathurthi Recipes

After my venture into the blogging world, we celebrate all the festivals through the dishes I try at home. This year for posting as Ganesh Chathurthi Special recipe, I prepared this Ellu Kozhukattai and Ragi Kozhukattai (Will be posting tomorrow) over the last weekend. Ellu is very healthy and it is rich in many nutrients including calcium. I have already posted Ellu Urundai and I am planning to try Ellu Chutney in the near future. Off to the recipe: 
  Ingredients:
For the Dough:  
Rice flour/Idiyappam flour - 1 Cup 
Boiling water - as required 
Salt - as required
For the Filling: 
Ghee - 1 tsp 
Sesame Seeds/Ellu/Till - 1/2 Cup
Jagerry (Grated) - 3/4 Cup 
Coconut (Shredded) - 1/4 Cup 
Cardamom Powder - 1/4 tsp
Method:
1. In a pan, add the sesame seeds and dry roast until it splutters in low flame. Allow it to cool completely.
2. Grind the sesame seeds, jaggery, cardamom powder and coconut. The oil in the sesame seeds allows it to come together. Apply ghee on your hands and make it into equal sized balls. 
3. Take the rice flour in a bowl. Then boil the water. Add boiling water little by little and form a dough using a ladle. Allow it to cool for sometime and knead it with your hands to form smooth dough. It may be slightly sticky. Keep the dough covered.
4. Form equal sized balls with the dough. In a banana leaf or in your hands apply oil/ghee and flatten the balls as shown below. Place a ball of poornam inside and seal it crefully. If you want to make the outer covering with the mould check this Thengai Poorna Kozhukattai link for explanations. 
5. Arrange it on your idli mould or steamer plate and steam it for 10 mins. Once it is done, the outer layer turns shiny. Take the kozhukattai's out without breaking and cool it for few mins.
Serve the kozhukattai when it is warm. The combination of sesame seeds and jaggery gives a divine taste.

Points to remember:
  • Add water little by little to get the expected dough consistency. Don't allow the dough to dry, while making balls. The dough will be almost cooked with the hot water and this hot water is the key for soft kozhukattai.
  • Don't overcook the kozhukattai. If overcooked it may turn chewy or rubbery.
  • If your sesame seeds have impurities, wash it well in water and allow it to dry by spreading in a clean cloth. Then follow the same process.
Warm Regards,
Happy's Cook - Divya

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