Boil 2 cups of water with salt. Once it boils, remove it from fire.

Take the rice flour in a bowl, add the boiling water to this little by little, Mix with a wooden spatula. Let the mixture cool down a bit until you can handle it. Do not let it cool completely as it will become too dry.

Make sure no lumps are formed and mix well until you get a soft dough.

To this add grated coconut, shallots, fennel seeds and green chilli. Mix well.

Make small marble sized balls out of the dough. (Smear some oil on your palm before making balls, the dough might stick to your hand)

Place some of the balls in a steamer and steam for about 10 - 15 minutes, until it is cooked and looks glossy. Do not overcook it. Transfer these to a bowl and steam the remaining kozhukatta.

Now for tempering, heat oil in a kadai, splutter mustard seeds, add dry red chilli and curry leaves. Fry for a minute.

Add steamed kozhukatta to it and mix well.

Serve hot with tea as breakfast or a team time snack.