For the outer cover:
Rice Flour - 1 cup
Salt - pinch
Oil - 1 tsp
How to make?
Sieve the rice flour and mix salt. Set aside
Heat water in a vessel, and slowly pour it over the rice flour and mix it with a spoon in one hand.
Set aside for few minutes till it becomes warm and knead into a soft pliable dough like the chappathi dough. Apply some oil over the top and cover it and set aside.
For the poornam filling:
Channa dhal - 1/4 cup
Coconut - 1 cup
Jaggery - 1/2 cup
Cardamon - pinch
How to make?
Cook the channa dhal till soft and set aside.
Take a pan, mash the dhal on the pan and heat on low so the excess water evaporates and the dhal thickens. Add the crushed jaggery to the dhal and mix well, till the jaggery melts. Add the cardamon powder and coconut. Keep on stirring till the mixture comes together.
Make small balls out of the filling and set aside.
How to make the Kozhukattai?
Now divide the outer layer dough to 18 - 20 small lemon size balls.
Apply some oil in your fingertips and take a ball of dough. Slowly start making a cup like shape out of the dough. Make sure that the dough layer is not very thick.
Place a filling ball inside and bring the outer corners together and pinch of the excess dough. Make a small pointed horn like shaped head for it and set aside.
Repeat this for all the other dough and filling.
Now steam cook this in a steamer or place them on top of idly plates and steam cook for 10 - 15 minutes.
Once steam cooked, you can see a glassy outer layer, that means that it is cooked properly.
Serve hot and enjoy!