Below recipe by Jeyashri suresh

Ingredients:(FOR POORNAM)[ YIELDS 14-15 KOZHUKATTAIS]

• URAD DAL : 1/4 CUP

• TOOR DAL : 1 TSP

• RED CHILLI : 2

• SALT : AS NEEDED

• ASAFOETIDA : A PINCH

• OIL : 1 TSP

• MUSTARD SEEDS : 1/4 TSP

• CURRY LEAVES : FEW

FOR OUTER COVER:

• RICE FLOUR|IDIYAPPAM FLOUR : 1 CUP

• SESAME OIL : 1 TSP

• SALT : AS NEEDED

• WATER : 1 AND 1/4 CUP(MINUS 1 TBLSP)

Instructions:

• Soak the urad dal and toor dal together for 45 minutes.

• The addition of toor dal is to avoid the stickiness of the urad dal.

• After 45 minutes, drain the water and grind this along with red chilli, asafoetida and salt into a coarse paste.

• Make it into patties and steam them in a idli maker for 12 minutes.

• Take out and allow it to cool.

• When it is completely cool just pulse it in a mixer to get the poornam as we make for parrupu usili.

• In a pan, add oil and temper with mustard seeds and curry leaves.

• When it splutters, add the pulsed urad dal mixture. Saute for 2 minutes and switch off the flame.

• Cover this and keep aside.

• For making the outer layer:

• Boil the water to a nice rolling boil and add salt and sesame oil to the water.

• Now add the flour to the water. Keep the flame low and add the flour.

• Stir it without any lumps and let the dough come into a soft mass.

• Put off the flame and when it is warm roll it with your hands to form a nice dough.

• Keep it in a wide vessel by covering it with a clean moist cloth.

• Take out a medium lemon sized ball and grease your hands with sesame oil.

• With you fingers make a small cup out it.

• Place a tsp of poornam into this and carefully seal the edges.

• Repeat the same procedure for the rest of the dough.

• Steam them for 10 minutes in a greased idli plate.You can see the shinny texture of the kozhukkatis once they are done.

• After 2 minutes transfer them to a bowl.

• Kohukattais are ready for neiveidyam.

Note:

Always keep the outer layer covered to avoid dryness , which if you don’t do will form cracks in the kozhukattais.
The left over urad dal poornam can be used in Ammini kozhukattai instead of idli milagai podi.