Water - as needed ( might need from 1 1/4 cups to 2 cups, depends on the rice flour)
Salt - to taste
Oil - 1 tsp + to grease the palm
For the filling / Poornam :
Shredded fresh coconut - 3/4 cup
Jaggery - 1/3 cup, powdered , add acc to taste
Cardamom powder - a pinch
Salt - a pinch
For the filling :
Add the jaggery to pan with little bit of water just enough to cover and dissolve it on medium low flame. When it is fully dissolved, filter the syrup to remove the sand or any impurities.
Transfer the syrup back to the sauce pan and give it a boil. Throw in the
fresh coconut , keep on stirring until the water is gone and becomes semi dry. Add the cardamom powder, a tsp of ghee and mix well. Switch off the heat and transfer the contents to a bowl. Let it cool for few minutes.
Divide the filling into marble sized round one's on a tray.
For the outer layer :
Take the rice flour in a wide bowl. In a sauce pan boil the water (as needed) with enough salt, oil and bring them to a boil.
Add this boiling water little by little to the rice flour and
using a back side of a wooden ladle, mix it thoroughly. Add the water
until u feel it's enough to get a soft dough.
Cover the bowl for a minute. Later grease ur palm and start
kneading the dough , forming a soft dough. Cover the dough with the damp
cloth else the dough son becomes dry on it's outside.
Making Kozhukattai :
the palms, pinch a small lemon sized dough and start flattening the
dough from inside to outside in circles. This way, u'll be able to get a
evenly thick circle. Place the filling in the middle and bring all the
edges to the middle and just press it to look like as modakam, like as
Add an inch level of water to the idli maker (bottom pan) , keep
on medium flame. In the mean time, grease the idli plates and place the
modakam / kozhukattai one by one ad keep inside the idli maker. Cover
and cook for 10 to 12 minutes on medium flame.
Open the idli maker , take out the idli plates, rest for 5 minutes, then remove the modakam and serve cold for Neivedyam.