Soak urad dal in plenty of water for 30 minutes. Drain very well. Pulse it just twice or thrice along with green chilli and ginger. Set aside.

While the dal is soaking you can prepare the outer dough for ulundu kozhukattai. Boil about 1 cup of water vigorously. The water shoud be boiling hot while adding to the flour.

Take rice flour in a mixing bowl. Add 1/4 teaspoon oil and salt. Mix very well.

Add hot water little by little and mix with a spoon. Let it cool for 5 minutes. knead to a smooth dough. Set aside.

Now take the urad dal mixture. Usually the ground dal should be steamed for fe minutes, since I made in very small quantity I skipped steaming and directly sauteed the dal by sprinkling little water. If you prefer you can steam the urad dal mixture using a steamer or in idli plate. Once steamed the dal will be a lump. Just crumble it well and set aside.

Heat a kadai with 2 teaspoon oil. Temper with mustard seeds and curry leaves. Add asafoetida and turmeric powder. Saute well. Add the urad dal mixture and saute well. Add about 1/8 cup water,cover and cook till all the watr is absorbed and dal is well cooked.

Add grated coconut and mix well. Set aside.

Now take the prepared rice flour dough. Take a big lemon sized ball. Apply some oil to your palms and spread the dough ball into a small circle. do not make the circle very thin.

Place 1 tablespoon urad dal pooranam in the rolled circle.

Fold it like a half moon. Repeat the same with the remaining dough and stuffing.

Steam the prepared kozhukattais in a steamer or idli plate for 12 minutes. The outer cover will be shiny and non sticky once done. Serve ulundu kozhukattai.