Sesame is known as Ellu in Tamil and as Til in Hindi. Peanuts (or groundnuts) are known as Nilakadalai or Verkadalai in Tamil and as Moongphali/Mungfali/Singdhana in Hindi.
- Sesame white and black – 1 table spoon each
- Peanut – 1 table spoon
- Jaggery chopped – 2 table spoon
- Cardamom – 2 no
- Stuffing: In a dry pan roast sesame, peanut, cardamom; roast it till sesame splutters and nice aroma rises.
- Cool it and powder it in a grinder coarsely.
- Add jaggery and run the mixer once or twice for few seconds; now stuffing is ready.
- Dough:The dough for kozhukattai is prepared in many ways; you may follow any one of these two methods:
- Method 1: Boil two cups of water and add one cup of rice flour with pinch of salt; stir continuously to form a dough; cool and knead it to a soft, firm dough.
- Method 2: Soak one cup of rice for 1 hour; grind it with pinch of salt, ½ cup milk and water to thin batter; pour in a hot pan, stir constantly to form dough; cool and knead it to a soft, firm dough.
- for more details refer my Rice Idiyappam (String Hoppers) or Coconut and Masala Ammini Kozhakattai.
- Kozhukattai: Now lightly apply oil in your hand and take lemon size dough; shape it like a mini cup; though nowadays moulds are available, making with hands gives a traditional touch; fill it with stuffing.
- Seal it and steam cook for 5 to 6 minutes.
- Ellu kozhakkattai is ready.
Here is a mix of Ellu, Kara, Coconut, Mania Kozhukattai.