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Ellu Kozhukattai

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Adjust Servings:
For outer layer
½ cup rice flour
1 tsp sesame oil
water as required
salt as required
For Stuffing
½ cup sesame seeds (black or white)
¾ cup jaggery, powdered
¼ cup grated coconut
1 elaichi

Nutritional information

109.05 g
33.16 g
61.17 g
117 mg
0 mg

Ellu Kozhukattai

  • Veg
  • 30 mins
  • Serves 2
  • Easy


  • For outer layer

How to make Ellu Kozhukattai

  1. Wash the sesame seeds. Allow to dry and set aside.
  2. To prepare the dough, bring water to boil.
  3. Add one teaspoon sesame oil and let it boil for another minute.
  4. Add the boiled water to the flour along with salt and mix well.
  5. Mix the dough using a spatula and make sure you don’t pour water all at once.
  6. Wait for a few minutes.
  7. Knead the dough to make it into softballs.
  8. Cover and set it aside.
  9. Roast sesame seeds until it pops. You can grind sesame seeds if needed.
  10. Add jaggery and coconut and mix in low flame.
  11. Mix until the jaggery melts and the mixture starts leaving the sides.
  12. Pour the mixture in a plate and allow it to cool down.
  13. While it is still warm, make equal sized balls.
  14. Flatten the previously prepared dough, making them into small cups.
  15. Stuff the sesame mix inside and close the cups using your fingertips.
  16. Boil the water in the steamer. Steam the prepared cups.
  17. Steam for 8 to 10 minutes. Serve while it is hot.


In Kerala, ellu kozhukattai is popularly associated with the Oshana Sunday celebrations of Saint Thomas Christians. It is also eaten as an evening snack with tea or coffee.

In northern Sri Lanka, there is a custom involving dumplings whose edges are pressed to resemble teeth being dropped gently on a baby's head while the family wishes for the infant to develop healthy teeth.

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