Rice flour -1 cup Oil -1 tsp Jaggery – 1 cup Coconut -1 cup grated Cardamom powder – 1/4 tsp Ghee -1 tsp Method Heat 1 1/4 cup of water, add a tsp of oil to it and then add the prepared rice flour stirring continuously with the back of the ladle. Mix the rice flour well with the back of the ladle and so that there are no lumps. Cook on low flame for 5 minutes stirring frequently. for 1 cup of rice flour Transfer the dough to a plate and let it cool. Keep a small bowl of warm water mixed with 1-2 tsp of oil besides you. Once the dough is warm, dip your finger in the water+oil mix and knead it to a smooth dough. ICover it with a damp cloth, close it with a lid and keep it aside. Stuffing for the kozhukattai Melt the jaggery on low flame in half a cup of water and filter to remove impurities. Heat jaggery water and when it starts boiling, add grated coconut and mix well. Add a tsp of ghee and cook until it starts to thicken. Add cardamom powder and mix well. As the stuffing cools, it will thicken further. So you can switch it off a stage before that. When it cools a little, make small balls out of it and keep it aside. Make even sized balls from the stuffing. Now take the rice flour dough and make small balls from it. Work batch by batch as the rice flour will dry very quickly. Grease your palms with oil, place a ball of dough on your palm and flatten it into a small circle. You can dip your fingers in the water+ oil mix, if needed to make it easier. Now place a ball of the prepared jaggery stuffing. Bring all the corners together and close it. Arrange all the prepared Kozhukattais on a greased idli plate and steam cook for 10-15 minutes or until done.Wait for 10 minutes to cool down and then remove it from the idly pan and enjoy!! Delicious Kozhukattais are ready.