Tamil Nadu breakfast — sesame-stuffed steamed dumpling — Karthigai Deepam offering.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Dry roast sesame seeds: Heat a dry pan. Add 4 tbsp black sesame seeds (ellu) and roast 3-4 minutes stirring until they pop. Cool.
Make ellu filling: Grind roasted black sesame seeds with half cup powdered jaggery, half tsp cardamom and a small pinch of salt to a coarse mixture. Do not grind too fine.
Make rice flour dough: Mix 2 cups rice flour with salt. Add 1.5 cups boiling water gradually. Knead into a smooth dough.
Divide dough: Divide into 12-15 balls.
Shape cups: Flatten each ball in your palm into a small round cup.
Fill with ellu mixture: Place a spoonful of the black sesame-jaggery filling in each cup.
Seal and shape: Bring edges over the filling and seal firmly. Shape into smooth balls or modak shape.
Prepare steamer and steam: Fill steamer with water and bring to a rolling boil. Grease plates. Steam covered for 10-12 minutes.
Check: Outer rice shell should be firm and glossy.
Serve: Ellu kozhukattai has a distinctive nutty, sweet filling from the black sesame seeds. Offered as prasad during Tamil Nadu festivals.