In a wide pan add flour, salt (Pic 1) and water.

Make a lump free millet batter (Pic 2).

Bring this mixture to boil in medium flame by stirring the batter (Pic 2).

Once the batter starts bubbling (refer video) then it starts to thicken very quickly so keep an eye.

At this stage continue stirring, you may use wire whisk and non stick pan to ease this process.

I have a very clear video tutorial for this process which is a key for the right kozhukattai consistency.

Do check the video tutorial at the bottom of this post.

The millet batter thickens quickly like shown in Pic 3 & 4.

Do keep stirring from this point in low flame by adding sesame oil (Pic 4).

Oil helps not to burn the ragi dough at the bottom of the pan and prevents forming lump.

Continue stirring until it reaches a non sticky dough.

All the moisture should evaporate and form a stiff dough (Pic 5).

Let it cool at room temperature meanwhile you can prepare the stuffing.

When the outer dough is warm apply oil to your palm and knead to soft pliable dough (Pic 6).

The dough should not be sticky and gooey after kneading otherwise cook again and bring to that consistency.

Add water, oil, salt and cumin powder (optional) to a pan (Pic 1) and bring it to boil (pic 2).

When water comes to rolling boil (pic 3) do reduce the flame and add the ragi flour.

Do sprinkle flour like shown in Picture 4 and while adding keep stirring with your other hand ( Pic 4, like we do for upma).

The water ratio for this method is low compared to the first version, so it thickens and become a stiff dough very soon (pic 5).

While its hot do stir well and break the lumps if any in the dough (Pic 6).

Let it come to room temperature, meanwhile prepare the savory filling to stuff.

Prepare the stuffing you want and keep it ready.

Mash the sundal slightly with the ladle (pic 1) or do pulse in the mixie.

You can pulse entire sundal to coarse texture or make half of the sundal to coarse texture.

But don't stuff whole peas as it is, its tough to work with whole peas, also tastes good when you mash slightly.

Grease the plates with oil or ghee to place shaped modaks and keep it ready (like shown above).

Either pinch the stuffing and make oval (for stuffing in the mould, like shown above ) or round balls to manually shape the kozhukattai.

Grease your palm and the mould with sesame oil and position it closed.

Take a small lemon size outer dough and insert it into the mould evenly without any gap (pic 2) i.e should not see inner mould.

Also press dough with a finger to get good mould impression on your kozhukattai (Pic 3 & 5).

Now gently stuff the prepared savory sundal filling in to it (Pic 4).

Take a pinch outer dough and seal the bottom of mould with it.

Gently open the mould and release the stuffed millet kozhukattai (Pic 5).

I have shown demo on how to shape the kozhukattai without using mould in the video tutorial please do check it.

Arrange the shaped kozhukattai / modaks over greased idli or steamer plate (Pic 6).

Add water to Idli or steamer pot, close the idli pot with lid and bring to boil.

Meanwhile arrange the shaped Kozhukattai/modaks in the idli plates greased with oil or ghee.

When water comes to rolling boil do place the idli plates carefully inside the pot.

Again cover the pot and the modaks steam for 5 minutes in high flame.

Once modaks are done they look shiny on top.

Let it sit at room temperature for 3-4 minutes before taking out from the plates.

Can serve immediately or arrange in hot pack till you eat.

Layer the kozhukattai placed plates on steamer stand or idli stand (Pic 1).

Add water to Instant pot inner pot and set sauté mode high (Pic 2) by closing the IP with glass lid (Pic 3).

Let the water comes to boil, once its boiling do cancel the sauté option (Pic 3).

Place the steamer stand gently in to the boiling water (Pic 4).

Cover it with lid by pressing the steam release button down ie steam mode (refer picture 5) or check the video tutorial.

Pressure cook high for 5 minutes in steam mode using manual timer (use manual timer for steam mode, refer video).

Once done, remove the lid, kozhukattai looks shiny as shown above & step by step Picture 6.

Serve piping hot tasty millet kozhukattai immediately.