Method for the Coconut Jaggery Filling (Thengai Poorna Kozhukattai)In a heavy bottomed sauce pan; combine all the ingredients on high heat until the jaggery is dissolved completely

Turn the heat to medium and keep stirring until the mixture thickens and the water begins to evaporate

It takes about 7-10 minutes for the water to evaporate

Towards the end you will notice the mixtures comes together, with all the water evaporated

The coconut filling will now look like sticky mixture

At this stage, turn off the heat and transfer the mixture to another bowl to cool

Once cool divide the mixture into 10-15 equal portions

This will be the sweet filling for the rice wrapperMethod for the Lentil Filling (Uppu Kozhukattai)Soak the urad dal in 2 cups of water for about 30 minutes

Drain the water completely

Combine the dal, green chillies, ginger, salt and asafoetida powder and blend into a coarse batter

Place the batter in steamer plates or idli plates and steam for about 10 minutes until cooked (insert a knife in the center and it should come out clean)

Remove from the steamer and allow it to cool

Once partially cool, cut into pieces crumble the steamed lentils until there are no lumps

Heat oil in a heavy bottomed pan; add the mustard seeds and allow it to crackle

Stir in the crumbled steamed lentils into the seasoning and saute for a few minutes until well combined

Allow the lentils to cool

Once cool divide the lentils into 10-15 oval shaped portions and keep aside

This will be the savory filling for the rice wrapperMethod To Make KozhukattaiSoak the rice in 3 cups of hot water for about 30 minutes

Blend into a fine batter

Once blended, stir in the milk, oil and salt to make a thin batter

Pour the batter into a heavy bottomed sauce pan and turn on heat to medium

Stir continuously until the batter becomes thick and leaves the sides of the pan

The process takes between 15 to 20 minutes for the batter to getting into a dough like mixture

It is very important not to let go of the mixture even for a second without stirring, as it will form lumps

To make a smooth wrapper we need to have a dough without any lumps

Test for doneness: Hold the latter with the cooked batter and it should not fall off

This means the dough for the wrapper is ready

Turn of heat and transfer the rice dough into another container

Cover with a wet muslin cloth and keep warm

Method for Making the Rice Dumplings with the Filling and WrapperWith a little sesame oil in a cup, smear the oil in your hands and knead the dough well to remove any lumps

At all times make sure keep the dough covered with a wet muslin cloth to prevent the dough from drying out

Note: The sweet fillings are made a round shape with a pointed top and the savory lentil fillings are made in a boat shape/Oval

Take a lemon size portion of the dough, make into a ball and press the dough in the palm of your hands to make a flat dough, cup your palms a bit so it forms a depression in the center

Place the jaggery filling in the center and bring the edges of the dough together to the center with a pointed top as shown in the image above

Continue the similar process with the remaining portions of the dough and coconut fillingMake the wrapper for the lentil dough in a oval flat shape, cup your palms and place the lentil filling inside and bring the edges together

Continue the similar process with the remaining portions of the dough and lentil filling

Note: Dont make the dough too thin, the filling could come out when you try to wrap it

Note: Keep dipping and smearing your fingers and palms with sesame oil when you handle a new portion of the dough

This will prevent the dough from sticking to your handsPrepare the steamer filled with water

Place the filled dumplings in the steamer plate and into the steamer

Steam for about 10 minutes until the dumplings look shiny and smooth

You will also notice that if it is not cooked, the rice wrapper will be sticky

Remove from the steamer and steam the rest of the batches of filled dumplings

Once they are steamed, the Kozhukattai (Ukadiche Modaks) are ready for an offering to god for the festival of Ganesh Chaturthi

You can also have this steamed dumpling as your Tea TIme Snack

You can refrigerate Kozhukattai (Ukadiche Modaks) and warm them in a steamer or microwave when you are ready to serve