• Wash and soak moong dal in hot water firstly.

Prepare dough

• In a heavy bottomed vessel/ non stick pan, boil water. Add salt, sesame oil and flour to it.
• Briskly stir and keep mixing until it forms a dough.
• Initially it can be looking as if there is some lumps forming. But as you stir, it will be alright.
• Let it cool down a bit. Once you are able to handle the heat, grease your hands and knead the dough.

Shape ammini kozhukattai

• Start making tiny balls. Keep the dough covered and knead now and then to prevent drying.
• Grease idli plates with sesame oil and arrange the ammini kozhukkattai on it.

Steam

• Boil water in idli pot, keep the soaked moong dal in a small bowl, with only water just enough to immerse it. Add salt to it to prevent over cooking.
• Keep the idli plate over it. And steam for 10 minutes or until the balls are done. 
• If you have a different type of idli pot, cook moong dal separately by boiling. Just make sure you just cook it without over cooking.
• By the time the mani kozhukattais gets cooked, the moong dal also would have been got just right cooked, since we have pre soaked it in hot water.

Temper

• Now heat a kadai and temper with the items given under ‘To temper’ table in order.
• Add the steamed mini kozhukattais and mix well.
• Add grated coconut, cooked dal, turmeric and mix gently.