Ingredients

• White gingili seeds - 1/2 cup
• Jaggery powder - 1/2 cup
• Cardamom powder - 1/2 cup
• For Cover:
• 4 to 6 cups rice flour
• 2 tsps - oil
• 1 tsp - salt
• 4 cups water

How to Make Gingili Seed (ellu) Kozukottai

• Roast the gingili seeds till they begin to pop.
• Cool and powder in the mixer.
• Add jaggery powder and cardamom powder and run the mixer for few seconds till the mixture is well mixed.
• For Covering:
• Sift the rice flour to ensure that there are no lumps. Boil 4 cups of water with 1 tsp salt and 2 tsps of oil (preferably gingili oil) remove from fire. Add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon or churner, to make a smooth lump.
• Continue to add more rice flour, 1/2 cup at a time and mix till you have a smooth, soft ball which is not sticky.
• Cover the dough with a wet cloth to prevent it from drying while preparing the filling.
• On a greased plastic sheet take a ball of the dough, about 1 lemon size and flatten it on the sheet with hand.
• Place 1 tbsp of the mixture at the centre and spread on the flattened dough.
• Fold it half and steam it in a steamer for 10 mins.
• Serve.