Ellu Poorna Kozhukattai / Til Seeds Modak / Sweet Sesame Filling Dumplings

Hi my dear SNC group !!!Am so happy to complete  the 10th challenge …As you all know there is an event going on +Divya Pramil   space You Too Can Cook  .. The event is all about two teams north and south team ..A member from north team and a member south team respectively  will challenge  the opposite team members with a recipe from their respective zone  and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

                            

An update on whats going on till now in SNC challenge:

Challenge 1– October month’s challenge

North team Host shruti dhingra from ” shruti’s rasoi”- Bhel puri
South team Host divya from “Divya’s culinary journey “- Mysore pak

WINNER
NORTH TEAM

Challenge 2– November month’s challenge

North team host Pallavi from “cook -eat- burrp” – Gulab jamun
South team host Yashodha from “yashodha’s kitchen” – Adhirasam

WINNER
 SOUTH TEAM

Challenge 3– December month’s challenge

North team Host Meena from ” Random rambling ” – Misal pav
South team Host Sherin from ” Kuk’s kitchen” – Medu vada

WINNER
SOUTH TEAM

Challenge 4– Janurary month’s challenge
North team Host ” me ” (Manjula bharath) from “Desi fiesta” – Rajasthani  mini ghevar topped with kesar rabdi 
South team Host Ramya  from ” Lemon Kurry” – Vada curry

WINNER
SOUTH TEAM

Challenge 5 – February month’s challenge

North team’s host Sanoli from Sanoli’s recipes- Green pea kachori with dum aloo
South teams’s host Tamil from Tamil’s kitchen- paal kozhukattai

Challenge 6 – March  month’s challenge

North team’s host  Kirti Choudhary Kardam  from Flavour’s from my kitchen- Chana Dal Halwa/Barfi

South team’s host Sawsthi   from Indian healthy recipes – Vegetable Hyderbadi Biryani                                                                                      

WINNER 
NORTH TEAM

Challenge 7 – April Month’s challenge

North team’s host Hetal from Gjurati zaika- Khandvi 

South team’s host Shama from Easy2cookrecipes – Palm jaggery aapam 

Winner
South Team

Challenge 8 – May Month’s challenge

North team’s host Nabanita das from Esho-besho aahare – Dokar dalna .
South team’s host  Roha from Hyderbadi cuisine – Kurbani ka meetha.

Winner 
South Team

Challange 9- June Month’s challenge

North team’s host  Chandrani Banerjee from cuisine delights – Channar jelebi 
South team’s host Priya suresh from Priya’s verstile recipes 🙂 

Winner 
North Team

Challenge 10 – July Month’s challenge

North Team’s Host ” Me 🙂 ” – Rajasthani Thali

South Teams Host sowmya of Nivedhanam-  Vendayakeerai Parupu Urundai Mor Kuzhambu

Challenge 11- August  Month’s Challenge

North Team’s Host Divya pramil of You too can cook Indian food (Founder of SNC) – Pasiparrupu payasam
South Team’s Host Shruti dhingra  of  shruti’s Rasoi- Kesar pista kulfi

North Team’s Host Viji of Viruthudhu unna vaanga – Ellu Kozhukattai
South Team’s Host Minnie Gupta of   The lady 8 Home 

So this Month’s yummy challenge is been hosted by my dear friend Vijayalakshmi Dharmaraj  and am so glad i tried this delicious Ellu kozhukattai  🙂 I haven’t made kozhukattai this was my first attempt and we fell in love these deliicous and healthy dumpling.Thank you so much for this delicious challenge viji 🙂 We totally enjoyed these yummy kozhukattai’s 🙂

 Kozhukattai’s is a popular Indian sweet dumpling made from rice flour, grated coconut and jaggery, and is similar to Modak made in northern parts of India. This dish is popularly associated with Lord Ganesh and Ganesh Chaturti celebrations in South India. This so very traditional dish from south India. Usually these kozhukkatai’s are made with home made rice flour but i did the easier way of using store bought rice flour as this was my first attempt. I would love to try them with home made rice flour next time .  Lets move the delicious recipe from my south team pal 🙂

 INGREDIENTS

For Sesame Filling


Black Sesame seeds – ¼ Cup
Jaggery pd – 1/3 Cup
Grated Coconut – ¼ Cup
Cardamom Powder – ¼ Tsp 

For Outer Layer


Rice flour – 1 Cup
Salt – ¼ Cup
Oil – 1 Tsp
Water – 1  Cup  or more as needed to form a smooth and very soft dough.

METHOD


Preparation of Sesame Filling

• Heat a pan and dry roast the sesame seeds till it leaves out nice aroma and cool it completely and grind it in to coarse powder.  
• Powder the jaggery  (1/3 Cup) if its in big size or break into small pieces , I used the powered jaggery ,In a pan take this jaggery and add 1 Tbsp of water to it Cook it till the jaggery is melted completely and  then switch off the flame.
• Immediately,  filter the syrup to another bowl using tea sieve, then add grated coconut to it and again keep it in low flame, it will start boiling stir it continuously.
• When it forms frothy in top add powdered sesame seeds and cardamom powder mix it well then switch off the flame when it starts rolling and becomes a mass .

• Transfer this filling a bowl .

Preparation of Outer layer

• In a bowl put the rice flour.
• Boil 1  Cup  of water with  salt and oil, when it’s boiling well switch off the flame.
• Water depends on the quality of rice flour you are using so adjust it it form a very very soft and smooth dough.
• Add boiled water little by little to the rice flour and knead it using wooden ladle, cover it with damp cloth for 5 minutes.
• Now it will be warm dough, and knead it well by oil greased hand. 

• Take equal parts of the dough in to lemon size balls
• Grease your hands with oil, then tap the dough on you palm  and make  a circle shape.
• Keep the filling in the center and fold it lifting one side to other and seal the edges either by pressing them nicely with your finger or use a fork and press them in the edges.
• You can also take the lemon size balls make bowl and fill the fillings and then seal them . 

• After shaping them, place in the idli plate (grease the plates before placing) or steam plate and steam it for 7-10 minutes. It will look transparent after cooked.
• Serve them warm !! 

NOTE

• You can also use homemade rice flour or  else you can use store bought  rice flour too.
• You can also replace the black sesame with white.
• Water for kneading the dough depends on the quality of rice flour you are using so make sure you add water lil by lil while kneading.