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 :
Peanuts / Verkadalai (dry) - 1/2 cup
Shredded fresh coconut - 1/4 cup
Jaggery - 1/2 cup, powdered , add acc to taste
Cardamom powder - a pinch
Salt - a pinch
For the filling :
Dry roast the peanuts on a low flame until it turns golden and crispy, about 5 minutes. Rest the peanuts on a plate to cool for 2 to 3 minutes. Then remove the skin.
Add the peanuts to a mixer jar and give a whip . Now add the powdered jaggery, a pinch of salt and again give a whip. Throw in the fresh coconut , grind the whole mixture for few seconds so that it grinds and becomes slightly coarse. Remove the jar and transfer the peanut mixture to a bowl.
Add the cardamom powder, mix well with the poornam. The filling will be slightly wet. Keep aside and get ready with the outer cover preparations.
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 :
Divide the filling into marble sized one's on a tray. Grease both 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 shown here.
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.