Ingredients:

For the Dough:

Rice flour/Idiyappam flour - 1/2 Cup 

Water - 3/4 Cup

Salt - as required 

Oil/Ghee - 1 tsp

To Temper: 

Oil - 1 tsp 

Mustard - 1 tsp 

Urad dhal - 1 tsp

Curry leaves - few

Red Chilli - 2

Asafoetida - a pinch 

Moong Dal - 1tblsp(cooked)  

Coconut - 1/4 cup 

Salt - as required

1. Bring the water to boil along with the required salt and oil. Add the flour little by little and keep stirring with a wooden ladle without forming lumps.  
2. Allow it to cool for some time and knead it with your hands to form a smooth dough. It may be slightly sticky. If using oil/ghee rub it on the dough and keep covered. Grease your hands with a little oil or ghee, and make small sized balls as shown below.(Let it be of the seedai size).
3. Arrange it on your idli mould or steamer plate and steam it for 10 mins. Once it is done, the outer layer turns shiny. Take the kozhukattai's out without breaking and cool it for few mins. Meanwhile, cook the moong dal and keep it ready. Now, in a pan add some oil and allow the mustard seeds, curry leaves to crackle. Along with this add the urad dal, Red Chilli, asafoetida and saute it till the urad dal turns light brown.
4. Add the kozhukattai with required salt and give a quick stir. Finally, add the grated coconut and cooked moong dal. Mix it all together and switch off the flame after two minutes.