Method

Soak the dals together for an hour .

Grind them with very little water , along with green chilies , salt and asafoetida , to a thick , smooth paste.

Transfer the paste to  a vessel or idli mould. Steam in a steamer or a idli vessel or cooker, till well cooked for 15 minutes.

When cooled , crumble them well . Heat oil , add mustard . when it crackles , add to the cooked Urad dal usili.

In a  thick bottomed vessel , add water and heat . When it starts boiling , add salt and oil.

Add the rice flour slowly into the boiling water and stir vigorously. The batter should not form lumps . Stir well till all the water is absorbed and till it becomes a smooth dough.

Sometimes , the rice flour may require more water , so keep a  extra half a cup  of hot water , ready.

Switch off the gas flame.

Take a wet cloth, spread it over a plate , empty the cooked flour onto  the cloth . Tie it up into a bundle and keep aside to cool.

When cool , untie the bundle and knead the dough well.

To make the Kozhukattais

Take the prepared Rice flour dough for the Kozhukattais . Smeat your hands with oil.

Pinch a small  lemon sized ball out of it. Make a boat or elongated shape from it. Take a teaspoon of the Urad dal filling , add to the space in between.

Close the edges . Special ready made kozhukattai moulds are available in the market, which can be used to make these Kozhukattais .

Make about 21 of them or less in a batch .  Steam them to 2 to 3 minutes .

When cooked remove and cool.

Repeat till the filing or dough gets exhausted .

After offering to God , enjoy this delicacy with your family.