Soak the Bengal Gram Dhal (Kadala Parippu) and Red Chilli for about 30 minutes in some water.
After about 30 minutes, remove water from the soaked Bengal Gram Dhal, Red Chilli and grind them adding 2 – 3 tsp water and keep this paste separately.
Heat a cheenachatti and roast the broken wheat in medium flame. When colour of the broken wheat turns into golden, take it out from the cheenachatti and keep it aside.
Heat some oil in the cheenachatti and splutter mustard seeds. Then add black gram dhal, curry leaves and stir for some time. When colour of the mix turns into golden brown, add about 2 cups of water and required quantity of salt and let the water boil for about a few minutes.
Add the roasted broken wheat, grated coconut and asafoetida powder into the boiling water and stir it well. When the broken wheat is half cooked, then add the paste (already prepared with soaked Bengal Gram Dhal and Red Chilli) and stir it further for a few more minutes. Put off the stove and keep it for about 10 – 15 minutes in a plate or in the same cheenachatti itself.
After 10 – 15 minutes, stir the mix again and make small/medium sized rolls with the mix. Apply little oil in the round shaped pits of the idly steamer plates and arrange the rolls in the Idly steamer plates. Cover the idly maker with its cover and cook the rolls in medium flame for about 15 minutes. When the Kozhukkattas are cooked properly remove the Kozhukkattas to a serving plate.
The delicious dish is ready. Serve with any side dish of your choice.