Ingredients:

• Black gram (urad) dal – 1/2 cup
• Bengal Gram (channa) dal – 1/3 cup
• Green chillies – 1 tsp, chopped
• salt – to taste
• Gingili oil – 2 tbsp
• Mustard – 1/2 tsp
• Asafoetida – little
• For covering:
• 4 to 5 cups- Rice flour
• 4 cups – water
• 1 tsp – salt
• 2 tsps – oil

Method:

1. Sift the rice flour to ensure that there are no lumps.
2. Boil 4 cups of water with 1 tsp salt and 2 tsps of oil and remove from fire.
3. Add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon, to make a smooth lump.
4. Continue to add more rice flour ½ cup at a time and mix till you have a smooth, soft ball which is not sticky.
5. Cover the dough with a wet cloth to prevent it from drying while you prepare the filling.
6. For filling:
7. Soak both the dals together for 1 hour.
8. Drain, add salt and grind to a stiff batter, using as little water as possible.
9. Add green chillies.
10. Pour the batter onto a greased plate, up to 1 inch layer thick, and steam for 15 mins.
11. Cool, cut into pieces and crumble.
12. Heat oil, season with mustard and asafoetida. Add this to the dal mixture.
13. To prepare kozukattai:
14. Divide the covering dough into as many portions as the varieties of kozukattai you intend making.
15. Keep it covered all the time to prevent it from drying.
16. Take one portion and knead it well with greased palm.
17. Take a small portion and flatten on your greased palm into a thin disk (if it is not pliable or breaks, dip your hand in hot water and knead the dough well ).
18. Place some filling in centre and bring up the edges to cover the filling and form a conical shape.
19. Place the kozukattais on a greased plate ( the plate may be lined with a piece of greased banana leaf if available) and steam for 10 mins.