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

Method:

1. For the dough: Bring the water to boil in a heavy-bottomed pan.
2. Reduce the flame to medium and add the oil and rice flour and stir well to get a smooth dough.
3. Take off the flame and mix further to remove lumps thoroughly.
4. Cover and allow to cool.
5. For the Coconut Filling:
6. Melt jaggery with a little water, in a kadai on a medium flame.
7. Add coconut and cardamom powder and cook for 2 minutes.
8. The filling will become thicker when it cools.
9. Transfer to a container.
10. For the Channa Dal Filling:
11. 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.
12. Allow to cool and grind to a powder.
13. Add the coconut, jaggery and cardamom powder and grind to form a dough.
14. Keep in a microwave safe glass bowl and cook for 2 minutes stirring in between.
15. To Proceed:
16. Make 1.5 inch balls out of the rice dough.
17. Shape it into a cup with your fingers.
18. Place 1 tsp of the prepared filling and cover to form a modhak shape – i.e., bring the ends of the cup together.
19. You will get a round ball with a pointed top.
20. Make these modhaks or Kozhukkatais with all the fillings.
21. Steam in a pressure cooker without whistle for 3 minutes.
22. You can place the kozhukatais on an idli stand to steam.
23. Allow to cool for 10 minutes before removing from the cooker.

Recipe courtesy of Lakshmi