1. Bring the water to boil in a heavy-bottomed pan.
2. Reduce the flame to medium and add the oil and rice flour and stir well to get a smooth dough.
3. Take off the flame and mix further to remove lumps thouroughly.
4. Cover and allow to cool.

For the Coconut Filling:

1. Melt jaggery with a little water, in a kadai on a medium flame.
2. Add coconut and cardamom powder and cook for 2 minutes.
3. The filling will become thicker when it cools. Transfer to a container.

For the Channa Dal Filling:

1. Wash and cook channa dal with 3/4 cup water on a medium flame till all the water is absorbed and channa dal looks translucent.
2. Allow to cool and grind to a powder.
3. Add the coconut, jaggery and cardamom powder and grind to form a dough.
4. Keep in a microwave safe glass bowl and micro for 2 minutes stirring in between.

To Proceed:

1. Make 1 and 1/2 inch diameter balls out of the rice dough. Shape it into a cup with your fingers.
2. Place 1 teaspoon of the prepared filling and cover to form a modhak shape - i.e., bring the ends of the cup together.
3. You will get a round ball with a pointed top.
4. Make these modhaks or Kozhukkatais with all the fillings.
5. Steam in a pressure cooker without weight for 3 minutes. You can place the kozhukatais on an idli stand to steam.
6. Allow to cool for 10 minutes before removing from the cooker.
7. Your kozhukatais are ready for neivedyam (offering to Lord Ganesha).