• Boil water with salt, oil firstly (mine had salt in it so I dint add any salt).
• Take the flour in a broad vessel. Add the boiling hot water little by little and mix with the help of a ladle.
• Let it cool for about 5 min, or until warm enough to handle.
• Knead to make a smooth dough. The consistency should be like our chapatti dough, non sticky.
• Keep covered until you use to prevent drying. Make small lemon sized balls with the prepared dough.
• For each step or whenever needed, grease your hands with sesame oil.
• Roll the stuffing also same sized balls. I am showing with sweet pooranam(stuffing).
• Take a dough ball and start flattening the ball with your fingers around he sides as shown in the picture.
• Then continue towards the centre of the ball so that you make a bowl shape as shown in the picture. Now keep the stuffing inside.
• Gather all the sides and pinch together in the middle and make a kozhukattai (mothagam) shape. Refer the second video to see how to shape.
• Now follow the procedure to make some 8 and arrange it in a idly plate as shown or in a steamer and steam cook for 10 - 12 minutes.
• Now carefully take it out from the idly plate and your kozhukattais are ready!

Sweet stuffing

• Soak chana dal for an hour. Pressure cook dal with water just to immerse it (Little less is also fine) up to 5 whistles.
• Drain water if any, cool down and grind in blender or mash it with masher just to make it a paste and keep aside.
• Then again start heating the jaggery syrup (wash the vessel as it will have impurities). When it starts boiling, at one stage, the syrup will get frothy.
• At this stage add the ground dal paste, salt and coconut. Stir continuously without forming any lumps.
• Add cardamom powder and mix thoroughly.
• Keep Stirring well till the mixture gets thick starts leaving the sides of the vessel.
• Note that water we are adding should be very less. The lesser we add water to jaggery, sooner the stuffing will get ready.
• It can be little loose like kesari, later it will become thick as it cools down.
• Once cooled, make equal sized balls so that it will be easy to make kozhukattai later.