Whenever you make kozakkattai, it is likely that some dough & savoury puran are left. The this can be tried.
This can also be made as a snack with a slightly different filling.
Take one cup of processed or dry rice flour. Take approx 1 ¼ cups of water in a kadai and add one tsp of oil and half tsp of salt to it and when the water boils, remove 2 tbsp as reserve, simmer the fire and add the rice flour slowly making sure no lumps are formed and keep it on fire until it becomes a dough. The dough should neither be stiff nor very soft.
For the puran ---- Take one cup of udad dal and add 1/3 cup of tuvar dal to it and soak in water for one hr and after that wash it well and leave in a colander for ten mts. In the mixie jar put 4 green and 4 red chillies and salt and run it for 2 secs then add the dal and grind coarsely with out adding water. Steam cook the dal for 15 mts and when it cools down crumble it nicely.
Heat 4tbsp oil in a kadai and add 1 tsp of mustard to it and when it splutters add the crumbled puran and hing and curry leaves and saute on medium flame for about 6mts. To make the puran soft and fluffy just run this in mixie for two mts and then keep aside.
From the prepared dough make small balls of uniform size. Keep oil in a cup near you so that whenever you want,grease the hands and then roll out the balls.
Steam cook the balls for 10 mts and when they cool down add to the preapared puran and gently mix both together
You can pour rasam on top and eat.
mani kozakatai.jpg 
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