Wash & soak red rice for 3 hours.Drain water and spread in a clean kitchen towel for 15 mins.
Transfer to a mixie and powder to a fine flour.
Heat a pan and dry roast the flour in medium flame until moisture is gone.
Steam will rise and turn to a free flowing flour.
Transfer to a plate and cool down. I run the flour again few pulses to get rid of any lumps.
Heat pan with oil and splutter mustard. Add urad dal and give it a roast followed by asafoetida and curry leaves.
Pour 1 cup water and add required salt.
Add cooked moong dal and bring to boil. Add the flour and give it a brisk stir.
Initially it may look as if it got lumps. But as you mix, it will go off.
Once it forms a thick dough consistency (should not be like sticky paste), transfer to a mixing bowl and keep covered.
Slice coconut and cut into small pieces.
Once warm enough to handle, drizzle oil and knead well to smoothen.
Divide into equal marble sized balls.
Take one ball and give a shallow dent in the middle. Keep one coconut bit and gently press.
Repeat to finish. Keep over a greased idli plate/ steamer. Line the surface if you are using a mesh like me as it sticks through.
Boil water in a idli pot or steamer. Keep the kozhukattais once the water boils.Steam for 5-8 mins depending on how big your steamer is.
Once kozhukattai turns shiny, take out.Give 2 mins standing time before taking out the kozhukattais.