Part 1 — Prepare the Rice Dough

1. Boil Water – Bring water, salt, and oil/ghee to a boil.

2. Add Flour – Reduce heat; stir in rice flour quickly.

3. Mix – Switch off heat; mix vigorously until clump-free.

4. Rest & Knead – Cover 5 mins → knead into a soft, smooth dough.

5. Keep Covered – Prevents drying while shaping.

Part 2 — Sweet Filling

1. Heat ghee in a pan.

2. Add coconut + jaggery → cook until melted and sticky.

3. Add cardamom powder.

4. Cool slightly before stuffing.

Part 3 — Savory Filling

1. Heat oil → add mustard, urad dal, chilies, curry leaves.

2. Add grated coconut, hing, and salt.

3. Toss briefly; mixture should remain pale and fragrant.

Part 4 — Shape the Kozhukattai

1. Take a small ball of dough.

2. Flatten into a thin cup using wet fingers.

3. Fill with sweet or savory mixture.

4. Pinch and seal the top (classic modakam shape).

Part 5 — Steam

1. Place shaped kozhukattai in a greased steamer.

2. Steam for 12–15 minutes until shiny and firm.

3. Rest 2 minutes before serving.