Ellu Kozhukattai recipe
Modakam with sesame seeds poornam
Servings: 9 modakam
Ingredients
For the poornam
- 1/2 cup ellu | sesame seeds
- 1/4 cup powdered jaggery
- 2 tbsp coconut
- 1/4 tsp Cardamom powder
For the dough
- ½ cup rice flour you can use store bought rice flour or idiyappam flour
- pinch of salt
- 1/2 tsp sesame oil
Instructions
- Dry roast the the sesame seeds and when it is cool grind this along with powdered jaggery, coconut and cardamom powder.
- The oil in the sesame seeds makes this to come into a whole mass.
- Roll this into small balls.
- In a pan add 1/2 cup of rice flour. Add a pinch of salt.
- Add 3/4 cup of room temperature water and mix well without lumps.
- Add this to a pan and add 1/2 tsp sesame oil. Cook this on a low flame.
- This will get cooked in 3-5 minutes. When it comes to a whole mass switch off the flame.
- Cover and keep this aside for 10 minutes.
- When it comes to a bearable heat, grease your hands with oil and knead the dough well for 2 minutes.
- Always keep this covered.
- Take a gooseberry sized dough, grease your fingers with oil and make the soppu.
- Place a goose berry sized Ellu filling into this and cover it to a shape of modak.
- Steam this on a greased idli plate and steam for 7-9 minutes. Once you see the shiny transperant texture. Switch off the flame.
- Take out after 2 minutes.
- Ellu kozhukattais are ready for neivedhyam.
Video
Notes
1. I made this using black sesame seeds. You can use white sesame seeds too.
2. You can make the ellu poornam before the day and keep it inside the refrigerator to make the kozhukattai on the festival day.
3. You can wash and soak the sesame seeds and drain the water. Then go ahead and dry roast the sesame seeds till it pops up.
4. Ellu kozhakattais stays soft for 5-6hours
