Gingelly Seed (ellu) Kozukottai

Ingredients
White gingelly seeds - ½ cup
Jaggery powder - ½ cup
Cardamom powder - ¼ cup

Method
Roast the gingelly 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 combined.

For Covering
1. Sift the rice flour to ensure that there are no lumps. Boil 4 cups of water with 1tsp salt and 2 tsps of oil (preferably gingelly 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 ½ cup at a time and mix till you have a smooth, soft ball which is not sticky.
2. To test, cool a small lump and see if it can be flattened easily on the palm into a pliable thin disc. If it is sticky, ad more flour. Cover the dough with a wet cloth to prevent it from drying while you prepare the filling.