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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.