Kozhukattai - 12 to 15 servings

For outer kozhukattai covering: 1/2 cup rice flour, 1 teaspoon ghee, and salt to taste, water as needed. You can use readily available Kozhukattai flour as well, this gives a softer dough.
For inner sweet filling/poornam: 1 cup coconut (grated), 1/2 cup jaggery (crushed), 1/2 cup water, 1/2 teaspoon cardamom powder.

To make the coconut jaggery filling/poornam: Take a pan and place it on the stove on medium flame. Add the crushed jaggery. Add the 1/2 cup of water. Keep stirring as the mix heats up, and the jaggery completes dissolves in the water. Once the mix is slightly thick and still liquid, switch off the stove. The consistency need not be checked. Keep this jaggery syrup aside.
Then in a clean Kadai, add the coconut and dry roast on low flame. Do this till it is dry but ensure it does not turn brown. Once it is dry, filter the jaggery syrup and add. Mix this well, till it is sticky and thick.
Finally, add cardamom powder and mix well. Switch off the stove. The Poornam should be juicy, not too runny or too dry. Allow the mix to cool down a bit till it is lukewarm.

To make the Kozhukattai dough, add rice flour to a mixing bowl, and add salt. Then sprinkle ghee and mix well.

Boil water till you have around 2 cups of water. Add this water slowly to the dough mix and keep mixing. Keep adding the water and mixing with a spoon or spatula to ensure you have a soft mass of dough.
Set it aside for 4-5 minutes to cool down, and once you can handle it with your hand, mix well to ensure no lumps and it comes together as a soft dough.
Keep it covered with a wet cloth to avoid drying up.
To make the Kozhukattai, take a lemon-sized dough, and flatten it using your hand. Run with hands on the side to make them thin on the edges. Place the poornam or filling inside and bring together the edges of the dough to form a Kozhukattai shape. Remove any excess dough. You can use shapers that are available in the market as well.
Now shape all the Kozhukattai pieces and place them in an idli cooker to steam.
Steam cook for 8-10 minutes and check if the outer coverings have turned shiny and appear cooked.
Serve the Kozhukattais hot or warm. The thinner the dough for each piece, the tastier and faster to cook, but this comes with practice.