• Let’s wash and soak the rice for 2 hours.
• Drain excess water and grind this into a fine paste.
• You can add little water while grinding. We are going to use the 1 cup water for this.
• So keep 1 cup water and use little portion for grinding this into a smooth batter.
• You can grind this batter and keep it inside the fridge for 1 day.
• Before making the dough, you can filter this ground paste if needed.
• In a pan add 1 tsp sesame oil and add the ground batter.
• Add the remaining water to this and mix well.
• Now switch on the stove.
• Keep the flame in medium.
• Keep stirring. In a few minutes it will start thickening.
• It will come into a whole mass in 3-4 minutes.
• At this stage, switch off the flame.
• Keep this covered and keep aside.

Let’s make the poornam.

• In a pan add the jaggery and coconut.
• If you want you can add the jaggery first and add little water and melt the jaggery first.
• Filter this and remove the impurities and add the jaggery water to the pan and then add the coconut.
• Mix the jaggery and coconut well and in 2 minutes it will come into a whole mass.
• If you feel it is watery, add 1 tsp of rice flour and mix well.
• Now add the cardamom powder.
• Mix well.
• Switch off the flame.
• Coconut poornam is ready for modakam. Allow this to cool completely before you stuff inside the kozhukattai.
• Now take out the dough and place it in a wide plate.
• Add 1 tsp of sesame oil on this.
• Grease your hands with oil.
• The dough will be little warm only. Just start kneading it well.
• Knead for 2 minutes and make a non sticky dough ball.
• Always keep this covered with a damp cloth.
• Now take a lemon sized dough ball.
• Grease your hands and start shaping the modakam.
• Once the cup is formed, place ½ tsp – ¾ tsp poornam into this.
• Gently close this and make modakam.
• Always keep the modakam covered with damp cloth till we finish making the rest.
• If making large batch, do not rest for a long time, the jaggery will start oozing out water and will spoil the outer cover.
• Heat water in an idli pan.
• Grease the idli plate and arrange the kozhukattais on this.
• Cover and steam for 10 minutes.
• Keep the flame in medium.
• Once it is done, switch off the flame and keep it covered for 2 minutes.
• Open the lid and cool for 2 minutes.
• Then take it out from the idli plate.
• Super soft kozhukattais are ready for neivedyam.