Heat 2.5 cups of water in a pan.

Add ½ tsp of salt and 1 tsp of ghee or sesame oil and boil.

Add 1.5 cups of rice flour to a pan.

Fry it on medium heat for 3 - 4 minutes.

When the water is boiling, add it to the rice flour and mix with a spoon.

After the flour has come together, turn off the flame and when it is hot enough, knead the dough and cover it.

In a pan add 1 cup of jaggery and ½ cup of water and bring to a boil.

When the jaggery dissolves, strain it.

Boil the jaggery water and when it is slightly thick, add ½ tsp of cardamom powder.

Add 1 cup of grated coconut and stir until thickened.

When thick, turn off the stove and let cool.

Apply a little oil or ghee on the kozhukattai mould.

Put the required dough inside and press.

Fill in the required amount filling in it and press it again.

Add a little more dough and cover. Repeat and finish the kozhukattais.

Heat water in an idli pan and place the idli plate or steamer plate on it and grease the plate.

Arrange kozhukattai on the plate.

Cover and simmer for 5 to 7 minutes.

Delicious thengai poorna kozhukattai is ready to serve.