1. Take a pan and add 1/2 cup water, 1 tsp oil and a little salt.
2. When the water starts to boil, add the rice flour and mix well.
3. Remove from flame and keep aside covered with a plate.
4. Dry roast channa dal in a pan for some time.
5. Cook the fried channa dal in a pressure cooker up to 3 whistles.
6. Strain the excess water from the cooked channa dal and then grind it lightly in a mixer
7. Add grated jaggery to a pan with some water to dissolve the jaggery. Once the jaggery syrup starts to thicken, add the grated coconut and ground channa dal powder and mix well and remove from flame.
8. Fry the cashew in ghee and then add to the channa dal mixture.
9. To this add cardamom powder. Separate the jaggery mix (pooran) into required number of balls.
10. Take the rice flour mixture and add sprinkle some warm water and also some oil.
11. Knead to form a dough.
12. Take some oil in a bowl; dip your fingers in the oil, take a little of the rice flour dough and shape into a cup.
13. Place the pooran in the cup and cover from all sides to peak at the top.
14. Repeat the same for the rest of the dough and pooran.
15. Steam cook kozhukattai in an idli cooker up to 5 mins.
16. Serve hot.

Recipe & image courtesy: www.subbuskitchen.com