Ellu kozhukattai recipe (semsame stuffed kozhukattai) is one we make every year for Vinayagar Chaturthi/ Ganesh chaturthi. Actually we make ellu urundai and for the sake of offering 3 varieties of kozhukattai for Pillayar, we prepare few kozhukattai with the same ellu urundai stuffed inside the kozhukattai. As a kid I used to like only Ulundu kozhukatai, and never touch vella kozhukattai with channa dal poornam, I just give the sweet stuffing to someone and eat the outer layer alone ;) . But now, I love to have both. Ellu kozhukattai I just taste, but never used to eat lot as we our-self make very few. But after coming here to Singapore and started celebrating pillayar chathurthi, I haven't tried this ellu kozhukattai, but wanted to try this year and blog it so that I will remember and refer the recipe. This year we have no celebrations as somebody passed away, so I made these just for blogging sake. Though my mom makes in a slightly different method, its more or less same. I made just to stuff the sesame inside instead making it as ellu urundai.
Ellu kozhukattai recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 30 mins | Cook time: 15 mins | Makes: 12
Prep Time: 30 mins | Cook time: 15 mins | Makes: 12
Ingredients
| Rice flour (Ready made idiyappam flour) | 1/2 cup |
| Sesame oil | 1 tsp |
| Water | As needed |
| Salt | As needed |
For stuffing
| Sesame seeds (I used black) | 1/2 cup |
| Jaggery, powdered | 3/4 cup |
| Grated coconut | 1/4 cup |
| Elachi | 1 |
Method
- For the stuffing, wash the sesame seeds well for 3 to 4 times in lots of water. You have to remove all the impurities and spread it over a clean kitchen cloth. Let it be for 15 mins.
- Mean while, for the dough, bring water to boil with a tsp of sesame oil and let it boil for a minute. Add it to the flour with salt and mix well. Use a spatula for mixing. You may need lots of water. So make sure you boil enough.
- After it becomes warm, knead to a smooth dough and keep covered. You can make equal sized balls and keep covered.
- By now the sesame seeds will be dry and roast it well until it pops. Add jaggery and coconut to it and mix in low flame.
- Continue heating in medium flame until the jaggery melts and completely mixes. When it starts leaving the sides, pour and cool down in a plate.
- When it is still warm, make equal sized balls.
- Make small cups and stuff the sesame inside. You can refer the VIDEO for help.
- Steam it for 8 to 10 minutes. (water should boil before you place the kozhukattai inside the steamer).
Notes
- You can use white sesame seeds as well.
- Roasting the sesame well until it pops is must.
- To get the outer layer soft, its important to boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough.
- If the dough is not cooked well, you may not be able to make the cups properly and will break while making.
- To check if the kozhukattais are done, it will be shiny and changed in colour.
- Do not over cook , it may give you broken kozhukattais.
- If you mix the stufiing in high flame or for more time than needed, then it may turn hard or brittle.
- Restrict to one or two alone as it will be heavy.
Sesame stuffed kozhukattai / ellu kozhukattai is ready, enjoy hot!
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