1. Dry roast sesame seeds till you get a pleasant aroma.
2. Cool the roasted seeds and grind with dry coconut gratings and jaggery into a slightly coarse powder.
3. Make plum size balls out of the ellu poornam.
4. The oil in the sesame seeds and the sticky jaggery will enable the balls to hold.
5. Mix rice flour, salt and oil in a bowl and make a soft dough adding water little by little.
6. Pinch a small lemon size ball from the dough, flatten it on your palm and place a ball of poornam in the middle.
7. Gather the edges together and seal the poornam with a peak.
8. Set a wide mouthed vessel with 1/2 lit of water adding 1/2 tsp of sesame oil on the stove and switch on the flame.
9. In the meanwhile make a batch of 6, 8 or 10 kozhukattais depending on the size of the cooking vessel.
10. Gently drop the kozhukattais one by one into the boiling water.
11. Boil for 5 minutes. Use a spoon and slightly prod the kozhukattais so that they do not 'sit' at the base of the vessel for long.
12. Cook for 5 more minutes till the cooked kozhukattais start floating up.
13. Remove the kozhukattais gently using a perforated ladle and drain them.

Recipe courtesy: Chitra Amma's Kitchen