Ellu Kadubu Recipe

The next steamed dish for Blogging Marathon #95, Week 1, Day 2, is this Ellu Kadubu Recipe. In Kannada,Ellu is Sesame seeds and Kadubu is dumpling.

Kadubu or Kozhukattai is one of Lord Ganesha’s favorite dish and this year around the Ganesh Chaturthi time I made quite a few varieties and one of them is this Ellu Kadubu Recipe.

Mom pointed out that black sesame seeds are not to be used when making sweets for a festival / function and white sesame seeds are preferred. Since I had already make the stuffing, I did not want to waste it. I made this dish the next day.

The reason I chose black sesame seeds was that the filling would be a nice contrast against the white rice flour shell! But if you are making this for the festival, plese use white sesame seeds.

Step by step method to prepare Ellu Kadabu Recipe

Roast the sesame seeds in a pan and when it starts popping, transfer it onto a plate to cool. Take this roasted sesame seed and jaggery in a mixie jar and pulse a couple of times to powder both. Don’t let the mixie run on high speed for long as it will become very sticky.Just pulse it a couple of times till you get a powder.Keep it aside

Heat a pan with water,oil and salt. Let it come to a boil.

Keep the rice flour ready in a bowl. Once the water comes to a rolling boil, slowly add the hot water to the rice flour and mix with a ladle.Leave it for a minute and knead well

Add a little more hot water if needed. Once the dough comes together, add oil and knead to a smooth and lump free dough.Cover and keep aside for 10 minutes.

Grease a kadubu / Kozhukattai mould and close it.Place a small ball of dough inside it.Line the dough to the sides of the mould and place a teaspoon of filling and seal it with dough.Gently open the mould.

Remove the kadubu from the mould and place on a steamer plate.Repeat for the remaining dough. Steam for 5 minutes. Don’t steam for too long as it will become chewy/ tough to bite.

Neivedhyam to Lord Ganesha is ready. This can also be served as a snack.

Note:

• The quantity of water used to knead the dough will vary depending on the quality of the rice flour.
• The same process can be followed with millet flour as well.
• I used 1 cup of rice flour , divided it into 3 small portions and used it for 3 different recipes. If you use 1 cup rice flour dough as such you will have plenty of Ellu Kozhukattai.
• I used homemade rice flour. You can use store bought one too.
• Knead the dough when it is still warm.
• If making in batches, keep the dough covered with a damp cloth.
• Do not over steam the rice ball. They will tend to become chewy / tough if over steamed.
• The extra sesame filling can be stored in a container and kept in the fridge. Stays fresh. When needed can be sued to make the same dish / Ellu Holige / Ellu Sevai.
• If making this on festival days use white sesame seeds.

5 from 6 votes

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Ellu Kadubu Recipe

Sweet sesame filled steamed rice dumplings that are offered as Neivedyam to Lord Ganesh. It can also be served as a snack.

Cuisine: Indian

Author: PJ

Ingredients

• 1/2 cup Black sesame seeds
• Jaggery to taste
• 1 cup Processed Rice Flour
• 1 teaspoon Oil
• Salt to taste

Instructions

1. Roast the sesame seeds in a pan and when it starts popping, transfer it onto a plate to cool.

2.  Take this roasted sesame seed and jaggery in a mixie jar and pulse a couple of times to powder both. Don't let the mixie run on high speed for long as it will become very sticky.Just pulse it a couple of times till you get a powder.Keep it aside

3. Heat a pan with water,oil and salt. Let it come to a boil.
   

4. Keep the rice flour ready in a bowl. Once the water comes to a rolling boil, slowly add the hot water to the rice flour and mix with a ladle.Leave it for a minute and knead well
   

5. Add a little more hot water if needed. Once the dough comes together, add oil and knead to a smooth and lump free dough.Cover and keep aside for 10 minutes.
   

6. Grease a kadubu / Kozhukattai mould and close it.Place a small ball of dough inside it.Line the dough to the sides of the mould and place a teaspoon of filling and seal it with dough.Gently open the mould.
   

7. Remove the kadubu from the mould and place on a steamer plate.Repeat for the remaining dough. Steam for 5 minutes. Don't steam for too long as it will become chewy/ tough to bite.

8. Neivedhyam to Lord Ganesha is ready. This can also be served as a snack.
   

Recipe Notes

• The quantity of water used to knead the dough will vary depending on the quality of the rice flour.
• The same process can be followed with millet flour as well.
• I used 1 cup of rice flour , divided it into 3 small portions and used it for 3 different recipes. If you use 1 cup rice flour dough as such you will have plenty of Ellu Kozhukattai.
• I used homemade rice flour. You can use store bought one too.
• Knead the dough when it is still warm.
• If making in batches, keep the dough covered with a damp cloth.
• Do not over steam the rice ball. They will tend to become chewy / tough if over steamed.
• The extra sesame filling can be stored in a container and kept in the fridge. Stays fresh. When needed can be sued to make the same dish / Ellu Holige / Ellu Sevai.
• IF making this on festival days use white sesame seeds.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95