Authentic Ellu Bella Recipe- Jaggery & Coconut Rice Dumplings

Last Updated on 2 months by Neha Deshmukh

Authentic Ellu Bella Recipe – Jaggery & Coconut Rice Dumplings

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Ellu Bella. Growing up, making these sweet, sticky rice dumplings with my grandmother was the highlight of Sankranti. The aroma of jaggery and cardamom would fill the entire house, and honestly, nothing beats that feeling. It’s a little bit of work, but trust me, every bite is worth it!

Why You’ll Love This Recipe

Ellu Bella isn’t just a sweet treat; it’s a hug in dumpling form! These jaggery and coconut-filled rice dumplings are soft, subtly sweet, and wonderfully comforting. They’re traditionally made during harvest festivals like Sankranti and Pongal in South India, symbolizing prosperity and good luck. But honestly, you don’t need a special occasion to enjoy these little gems. They’re perfect for a cozy afternoon snack or a delightful dessert.

Ingredients

Here’s what you’ll need to make about 15 Kozhukattais:

• ½ cup raw rice (approximately 100g)
• ½ cup jaggery (approximately 120g)
• 2 cups water (480ml)
• 2 tablespoons coconut, grated (approximately 20g)
• ¼ teaspoon cardamom powder (approximately 0.5g)
• Ghee, to taste (approximately 1-2 tablespoons)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Raw Rice: Type and Texture

I prefer using regular raw rice for this recipe. It needs to be ground to a slightly coarse rava-like consistency – not a super fine powder. This gives the Ellu Bella its perfect texture.

Jaggery: Regional Variations & Quality

Jaggery is unrefined sugar, and the flavor varies depending on the region. I usually use a dark jaggery for a richer, more caramel-like taste. You can find it in most Indian grocery stores. Make sure it’s good quality, without any gritty bits!

Coconut: Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. It adds a lovely fragrance and sweetness. But if you’re short on time, unsweetened desiccated coconut works perfectly well too.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is a game-changer! The aroma is so much more vibrant. But good quality store-bought cardamom powder is fine if you don’t have the time to grind your own.

Ghee: Clarified Butter – Types & Substitutions

Ghee adds a beautiful richness to Ellu Bella. You can use any good quality ghee. If you’re looking for a substitute, you could use melted butter, but it won’t have the same authentic flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the jaggery. Soak the jaggery in warm water for about 10 minutes. This helps it dissolve easily. Then, crush it and heat it in a pan with the 2 cups of water for about 3 minutes. Strain the syrup to remove any impurities.
2. Now, grind the raw rice to a coarse rava-like consistency. A slightly grainy texture is what we’re aiming for.
3. In a pan, combine the strained jaggery syrup, grated coconut, and cardamom powder. Bring it to a boil.
4. Once boiling, slowly add the ground rice, stirring constantly to prevent lumps.
5. Reduce the heat to low and cook for about 5 minutes, stirring continuously. Keep stirring! It’s important. The mixture will start to thicken and eventually form a soft, pliable dough.
6. Let the dough cool slightly until it’s comfortable to handle. Grease your hands with a little ghee.
7. Shape the dough into small, cylindrical dumplings (Kozhukattais). About 1-1.5 inches long is a good size.
8. Finally, steam the dumplings in a greased idli plate for 7-10 minutes, or until they are cooked through.
9. Drizzle generously with ghee before serving. Seriously, don’t skimp on the ghee!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Ellu Bella:

• Achieving the Right Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too dry, add a teaspoon of warm water at a time.
• Preventing Sticking During Shaping: Greasing your hands well with ghee is key! It prevents the dough from sticking and makes shaping much easier.
• Steaming for Perfect Texture: Don’t oversteam the dumplings, or they’ll become rubbery. 7-10 minutes is usually perfect.
• Choosing the Right Idli Plate: A good quality idli plate will ensure even steaming.
• Working with Jaggery Syrup: Jaggery can sometimes have impurities. Straining the syrup is a crucial step for a smooth final product.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Ellu Bella: Substitute the ghee with coconut oil for a vegan version. It adds a lovely coconutty flavor!
• Gluten-Free Ellu Bella (Naturally Gluten-Free): This recipe is naturally gluten-free, as long as you use pure raw rice.
• Spice Level Adjustment – Adding More Cardamom: If you love cardamom, feel free to add a little extra! A pinch of nutmeg also works beautifully.
• Festival Adaptations – Sankranti/Pongal Special: My family always adds a tiny bit of sesame seeds (ellu) to the dough during Sankranti for extra flavor and symbolism.
• Using Different Grains – Foxtail Millet/Barnyard Millet: For a healthier twist, try using foxtail millet (kangni) or barnyard millet (sanwa) instead of rice.

Serving Suggestions

Ellu Bella is delicious on its own, but it’s also lovely served with a cup of warm milk or filter coffee. It’s a perfect treat to enjoy with family and friends!

Storage Instructions

You can store leftover Ellu Bella in an airtight container in the refrigerator for up to 3 days. Reheat gently by steaming for a few minutes.

FAQs

Let’s answer some common questions:

What is Ellu Bella and its cultural significance?

Ellu Bella is a traditional South Indian sweet dumpling made with jaggery, coconut, and rice flour. It’s particularly popular during harvest festivals like Sankranti and Pongal, symbolizing prosperity and good luck.

Can I use store-bought coconut instead of fresh?

Yes, absolutely! Unsweetened desiccated coconut works perfectly well if you can’t find fresh coconut.

How do I know when the Ellu Bella is cooked perfectly?

The dumplings should be firm to the touch and slightly translucent. If they’re still sticky, steam them for a minute or two longer.

What can I do if the dough is too sticky?

Add a teaspoon of ground rice at a time until the dough reaches the desired consistency.

Can I make Ellu Bella ahead of time and freeze it?

Yes, you can! Steam the dumplings, let them cool completely, and then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat by steaming directly from frozen.