To a pan, add 1 tsp of cooking oil.

Add, ½  tsp mustard seeds, ½ tsp urad dal, 1 dry chilli, 1 pinch asafoetida, and a few curry leaves.

Then boil it after adding 1 cup of water.

Add as much salt as is necessary for the kozhukattai after the water boils.

Add 4 tsp of grated coconut next.

Stir in a cup of rice flour to it.

Turn off the oven and let it cool when the dough turns stiff.

Once it has cooled slightly, work it with your hands and form it into tiny balls.

Place four fingers on it, press, and hold.

Place the kozhukattai on an idli plate or steamer plate that has been greased.

Heat the water in the idli pot before adding the idli plate and boiling it.

Cook for 5 to 7 minutes.

Take it after it has cooled slightly.

The spicy kozhukattai is ready.