Ellu kozhukattai recipe with step by step pictures. One of the must in our Vinayagar chathurthi celebrations along with uppu kozhukattai and sweet kozhukattai.
Ellu kozhukattai recipe (sesame stuffed rice flour dumplings) 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.
Top tips
- For stuffing, do not overcook as it will become like a candy or brittle. Switch off once thick as a single mass and it thickens further as it cools. Always cook in medium or low heat.
- 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.
My notes
This is quite a heavy one in calories. My mom says 'ellu thindral uzhaikanum', which means you have to burn the calories.
So make sure to prepare less and roll the rest to ladoos. You can have it as snack for next few days.
Recipe card
Ellu kozhukattai recipe
Ingredients
- ½ cup Idiyappam flour or processed rice flour
- 1 teaspoon Sesame oil
- Water - As needed
- Salt
Stuffing
- ½ cup Sesame seeds I used black ellu
- ¾ cup Jaggery powdered
- ¼ cup Grated coconut
- 1 Cardamom
Instructions
- For the stuffing, wash sesame seeds well for 3 to 4 times in lots of water. (If using white, you can skip this step.
- 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 teaspoon 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 more than double the times 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. As an optional step, you can grind the sesame seeds coarsely and proceed with the pooranam making.
- 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).
Video
Notes
- You can use white sesame seeds as well.
- Roasting the sesame well until it pops is must.
- Grinding the sesame is purely optional but it will be good in mouth than whole sesame seeds.
- I find idiyappam flour better than the kozhukattai flour available in market, do try it.
Ellu kozhukattai 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 teaspoon 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. As an optional step, you can grind the sesame seeds coarsely and proceed with the pooranam making.
- 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).
Sesame stuffed kozhukattai / ellu kozhukattai is ready, enjoy hot!
AparnaRajeshkumar
wow ! esp the last picture is tempting ! i have never tasted ellu kozhukattai ! tasted only puranam !
Ranjani
wow super! it looks delicious! 🙂
Nivedhanams Sowmya
As usual very beautiful... Very nice kozhukkattai!!!
Sowmya
srikars kitchen
wow.. Nice entry.. my method is little different. coarse the sesame little & same method like you.Will try your method next time..
Raks anand
Yes thats the way my mom does too...
Kaveri Venkatesh
Looks delicious Raji!
prathibha Garre
love these modakams...looks yumm
Shama Nagarajan
delicious and inviting
Happys Cook
yummy kozhukattai... looks fabulous...
jeyashri suresh
Though we make ellu urndais never made modaks with that. Looks yum and pretty clicks
Veena Theagarajan
yummy fab looking kozhukattai
Sangeetha M
i love ellu poornam with coconut more than the paruppu poornam, beautifully done and presented...inviting pics as always 🙂
Janani
never knew elu urundai stuffing can be made with modak very interesting so nice raks love the last click my stomach is growling looking at it. Very nice.
Finla
You makes ot so easy to make. My sis and I talk about your blog almost everyday as when she need a veg recipe she is always comming here and she has made so many dishes from your blog. She was sayig today i always want to comment when she makes your recipe but as she don't have a blogger account she canot, but i told her as she has liked you page she should write on your fb wall. Will see if she will do that 🙂
Raks anand
Oh so sweet of you both 🙂 very happy to hear that Finla 🙂
Hamaree Rasoi
Awesome looking modak. Happy Ganesh Chaturthi in advance to you.
Deepa
Priya Suresh
We grind coarsely the sesame seeds, fantastic kozhukattais Raji.
Hari Chandana P
Very healthy and tempting kozhukattais.. Awesome job 🙂
divya
looks droolworthy..i am loving it.
Suja Manoj
Yummy filling,nice recipe..thanks for sharing.
indianspicemagic
Wounderful pics. Well presented. I love coconut filling inside kozhukattai.
Aruna Manikandan
haven't tried with ellu, looks delicious and very tempting 🙂
Durga
Its seems to be too good... TODAY i tried ur easy pepper kuzhambu. It's delicious. I loved it.. it's totally new for us..
And for ellu urundai my mom use karupatti.. It was so delicious...
Durga
Its seems to be too good... TODAY i tried ur easy pepper kuzhambu. It's delicious. I loved it.. it's totally new for us..
And for ellu urundai my mom use karupatti.. It was so delicious...
Raks anand
Thanks for your feedback 🙂
SHARMILEE J
Looks very tempting...my fav anytime!
Charanya Mathivanan
I like it very much today only know how to prepare n a simple way... So sweet for me as I love to eat sweets..
Hema
Did u add oil during dough making ?
Raks anand
I have mentioned in step 2
Janani satish
Please mention the quantity of water (I am a novice cook and this is the first time trying kozhukattai), for half cup of rice flour I used one and half a cup of water as mentioned in step 2, which resulted in a gooey mass of rice flour. It took considerable time for me shape them into a kozhukattai and after steaming all I had was some white goop with black center for my kozhukattai... 🙁
Raks Kitchen
Hi Janani, I will sure try to notice next time and update with rough measurements. I cannot tell the exact quantity as depending on the rice flour quality, the water quantity varies vastly.