Ellu Kozhukattai
- 61 min
- not spicy
- Serves 4
Ellu kozhukattai, steamed rice flour dumplings with a filling of roasted sesame, jaggery, coconut and cardamom. A sweet for 4, about 60 minutes plus resting.
Good for: Vinayagar Chaturthi, Karthigai Deepam
Ingredients
Jaggery75 grams
White Sesame Seeds72.5 grams
Water15 ml
Coconut (Grated), Grated30 grams
Cardamom Powder½ tsp
Salt¼ tsp
Oil2 tsp
Rice Flour160 grams
Contains: sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 373kcal | 1492kcal |
| Protein | 6g | 24g |
| Carbohydrate | 56g | 223g |
| Fat | 15g | 59g |
| Fibre | 3.9g | 16g |
| Sugar | 17g | 66g |
Method
Powder the jaggery and grate the coconut. Roast the sesame seeds in a dry kadai on low flame for 4 to 5 minutes, stirring often, until they crackle lightly. Cool them for 5 minutes. Grind them to a coarse powder in a mixie.
Melt the jaggery with 15 ml water in the same kadai on low flame for 3 to 4 minutes until dissolved, then strain it if needed. Return it to the kadai and boil for 2 to 3 minutes until slightly thick. Mix in the sesame powder, grated coconut and cardamom powder and cook for 2 minutes until the mixture leaves the sides. Cool it and roll into 12 small balls.
Boil 200 ml water with salt and 1 tsp oil in a kadai on medium flame for 4 to 5 minutes until it bubbles well. Lower the flame and add the rice flour. Mix and cook for 2 to 3 minutes until the flour absorbs the water and forms a soft mass.
Cover the kadai and cook the dough on low flame for 2 minutes until it leaves the sides. Transfer it to a plate and knead while warm until smooth. Grease your hands with a little of the greasing oil.
Divide the dough into 12 balls. Flatten one ball into a thin round, keeping the centre slightly thicker. Place one sesame filling ball in the centre and close the edges to make a smooth dumpling. Repeat with the remaining dough and filling.
Pour the steaming water into a steamer and boil it on high flame for 4 to 5 minutes until steam rises steadily. Grease the idli plates with the remaining greasing oil. Place the kozhukattai without letting them touch each other.
Steam on medium flame for 10 to 12 minutes until the outer layer looks glossy and firm. Switch off the flame. Rest for 3 minutes before serving.
Before you start
- How long does Ellu Kozhukattai take?
- 1 hour 1 minutes from start to finish. That is 20 minutes of preparation and 41 minutes of cooking.
- How many people does Ellu Kozhukattai serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Ellu Kozhukattai vegetarian?
- Yes. No meat, no fish and no egg.
- Is Ellu Kozhukattai spicy?
- No, it is not spicy.
- What do I need to make Ellu Kozhukattai?
- 75 grams Jaggery, 72.5 grams White Sesame Seeds, 30 grams Coconut (Grated), 160 grams Rice Flour, ½ tsp Cardamom Powder, 1 tsp Oil, and a few more listed on this page.
- Do I need a pressure cooker for Ellu Kozhukattai?
- No, it is cooked in an open pot.
- How many calories are in Ellu Kozhukattai?
- About 373 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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