Pressure cook the black chickpea with the sliced half of onion,ginger,green chilli,2 tablespoon coriander powder and pepper powder.

Once cooked add the ground paste of coconut and requisite amount of salt.Keep the flame low.

Splutter mustard in a kadai and add the chopped onions to it and fry till the onion turns brown. Add in the red chilli,1 tablespoon of coriander powder and curry leaves. Temper the curry with the same.

Add hot water to the rice atta,mix and keep aside for it to cool.

Grind the fennel and coconut to a coarse mixture and keep aside.

Once rice mix is cooled,add in the fennel and coconut mix and knead by adding requisite amount of salt.Roll it into small balls and steam it.

Add the kozhukatta to the curry and serve hot!