|1 cup||Rice flour|
|½ tsp||Sesame oil|
|1 cup||Fresh grated coconut|
|¾ cup||Powdered jaggery|
|½ tsp||Powdered cardamon|
|2 tsp||Sesame oil for smoothing|
First to make the outer covering, boil water in a kadai (or a thick bottom vessel) with a pinch of salt and few drops of seasame oil. When it begins to boil add the rice flour to that and stir continuously without allowing any lumps to form. When the mixture begins to form into a smooth thick dough, remove from fire and keep it aside.
To make the filling(poornam), add little water to the powdered jaggery and keep on low flame, stir for few seconds, just until it begins to melt. Immediately remove form heat, add fresh grated coconut, powdered cardamon, few drops of ghee and mix well.
Now to make the kozhukattai, smear your hands with a little seasame oil, smoothen the prepared rice flour dough with your hands and make small lemon size balls. Press those dough balls with your hands and shape them into tiny cups and fill them with the prepared coconut-jaggery filling (poornam) and seal them. Spread wet cheese cloth over idli plates and put all those filled dough balls and steam them for about 6 to 7 minutes, until the outer layer looks firm.
Kozhukkattai made with freshly made rice flour will turn out very soft. If thats not available try using ready made fried rice flour.