Boil water with salt and a tsp of oil, when it starts boiling, simmer and add the rice flour stirring continuously so that it does not form lumps.
Cook for 2 -3 minutes and switch off the flame. Since we are going to steam the Kozhukattai, you do not have to cook fully.
Transfer the rice dough to a plate. Keep a bowl with little warm water mixed with a tsp of oil besides you.
Grease your hands with oil and knead the dough well when it is warm. If you feel it is too dry, you can sprinkle a little warm water+oil mixture and knead it to a smooth dough. Keep it covered with a damp cloth.
Meantime we will prepare the Stuffing for the Uppu Kozhukattai.
Steam the ground dal (covered) for 15 minutes in an idly cooker or steamer.
After it cools, crumble it well. You can use the mixie for this-just blitz it for a second. See picture of the crumbled dal in the mixie below. Now we will season the dal.
Heat 1 tsp of oil, add mustard seeds, when mustard seed splutters, add curry leaves and the steamed crumbled dal. Cook for 2-3 minutes and remove it from flame.
Now we will make the Uppu Kozhukattai
Place 2-3 tsp of stuffing on the prepared round dough, fold it and seal the edges as in the picture below.
Always keep the rice flour dough covered with a damp cotton/muslin cloth to prevent it from drying.
Repeat the same process for the rest of the dough and the stuffing. Once every thing is ready, arrange all the prepared Kozhukattais on a greased idli plate and steam cook for 10-15 minutes or until done. Wait for 10 minutes to cool down and then remove it from the idly mould.
If you have excess rice flour dough, you can make small balls out of it and steam it along with the uppu kozhukattai.You can use that for making mani kozhukattai or ammini kozhukattai
The quantity of water for preparing the rice flour dough (kolukattai mel mavu) varies from 1 cup – 1 1/2 cup depending on the quality of rice.