Ingredients

• For dough: 3 cups - rice flour
• salt to taste
• 3 cups - water
• 1 tbsp - oil
• For the Coconut Filling: 1 cup - grated coconut, loosely packed
• 1/2 cup - jaggery
• 1 - cardamom
• For the Channa Dal Filling: 1/2 cup - channa dal (kadalai paruppu)
• 1/2 cup - jaggery
• 1 - cardamom
• 1 tbsp - grated coconut

How to Make Kozhukatai

• For the dough: Bring the water to boil in a heavy-bottomed pan.
• Reduce the flame to medium and add the oil and rice flour and stir well to get a smooth dough.
• Take off the flame and mix further to remove lumps thoroughly.
• Cover and allow to cool.
• For the Coconut Filling:
• Melt jaggery with a little water, in a kadai on a medium flame.
• Add coconut and cardamom powder and cook for 2 minutes.
• The filling will become thicker when it cools.
• Transfer to a container.
• For the Channa Dal Filling:
• Wash and cook channa dal with 3/4 cup water on a medium flame till all the water is absorbed and channa dal looks translucent.
• Allow to cool and grind to a powder.
• Add the coconut, jaggery and cardamom powder and grind to form a dough.
• Keep in a microwave safe glass bowl and cook for 2 minutes stirring in between.
• To Proceed:
• Make 1.5 inch balls out of the rice dough.
• Shape it into a cup with your fingers.
• Place 1 tsp of the prepared filling and cover to form a modhak shape - i.e., bring the ends of the cup together.
• You will get a round ball with a pointed top.
• Make these modhaks or Kozhukkatais with all the fillings.
• Steam in a pressure cooker without whistle for 3 minutes.
• You can place the kozhukatais on an idli stand to steam.
• Allow to cool for 10 minutes before removing from the cooker.