First the filling has to be made: Melt jaggery in little water and strain it, then add the coconut and cook till the water is dried up. Now add cumin and cardamom powder and mix well.  Remove from heat and set aside.

For the dough: Boil 1 cup of water along with little salt. Now give the rice flour into a deep vessel and add the boiled water little by little to the rice flour and mix with a wooden spoon.  Let the dough cool for a few minutes, so that you can form the kozhukattas.

Knead the dough once more and now the consistency should be not too sticky. For the ball shaped kozhukatta, grab a medium size dough ball, place it in your palm and flatten it with your other hand, form it to a cup shape by infolding it. Give a teaspoon or two of the filling into the "cup", cover it and shape it to a ball.

You may have also noticed the other shaped kozhukatta on the photo, to make that shape grab a little more dough than for the ball, flatten it between your palms and now instead of making a cup shape, keep flattening the dough in your palm and make it round. Place the filling as a row in the middle of the dough and fold it and seal it by pressing the endings firmly.

Repeat the step 3 or 4  with the rest of the dough and filling. Its up to you weather you make it ball shaped or the semi circle shape, the taste is going to be wonderful anyway.

Now steam the kozhukattas in a steamer or "appachembu" for approx 9-10 minutes on medium heat. Let it cool for a few minutes and then enjoy with some chai.