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.

Soak the urad dal for 2 hours, once done, drain and add it to the mixer jar.

Add 3 green chillies, 2 dried chillies and the required amount of salt.

Grind coarsely.

Grease an idli plate with oil and fill the ground urad dal mixer in it.

Boil the water in the idli pot, when it is hot, keep the idli plate, cover and simmer for 5 minutes.

Once done, cool down and crumble it.

Add 2 tsp sesame oil to a pan.

8. When it is hot add mustard seeds, asafoetida and curry leaves.

Add a quarter cup of grated coconut.

After the coconut is lightly fried, add the steamed lentils.

Turn off the stove after a minute.

Rub a little oil on a banana leaf and roll in a lemon-sized kozhukattai dough.

Tap it gently, tapping thinly without thick.

Put a required amount of filling in it, cover and stick to the edges.

Heat water in an idli pan and grease the idli plate arrange kozhukattai on it.

Cover and simmer for 5 - 7 minutes.

Soft ulundu kozhukattai is ready to serve.