• Soak the urad dal and toor dal together for 45 minutes.
• The addition of toor dal is to avoid the stickiness of the urad dal.
• After 45 minutes, drain the water and grind this along with red chilli, asafoetida and salt into a coarse paste.
• Make it into patties and steam them in a idli maker for 12 minutes.
• Take out and allow it to cool.
• When it is completely cool just pulse it in a mixer to get the poornam as we make for parrupu usili.
• In a pan, add oil and temper with mustard seeds and curry leaves.
• When it splutters, add the pulsed urad dal mixture. Saute for 2 minutes and switch off the flame.
• Cover this and keep aside.

For making the outer layer:

• Boil around 1 to 1 and ¼ cup of water to a nice rolling boil and add salt and sesame oil to the water.
• Now add the flour to the water. Keep the flame low and add the flour.
• Stir it without any lumps and let the dough come into a soft mass.
• Put off the flame and when it is warm roll it with your hands to form a nice dough.
• Keep it in a wide vessel by covering it with a clean moist cloth.
• Take out a medium lemon sized ball and grease your hands with sesame oil.
• With you fingers make a small cup out it.
• Place a tsp of poornam into this and carefully seal the edges.
• Repeat the same procedure for the rest of the dough.
• Steam them for 10 minutes in a greased idli plate.You can see the shiny texture of the kozhukkatis once they are done.
• A fter 2 minutes transfer them to a bowl.
• Kohukattais are ready for neiveidyam.