You can avoid the cashews and peanuts.
Raw rice -1 cup
Thuvar dhal -2 tablespoons
Red chillies - 2 pieces
Whole black pepper -1 teaspoon
Urid dhal -2 tablespoons
Coconut (grated) - 1 tablespoon
Green Chillies -2 pieces
Ginger -small piece
Curry leaves - few
Mustard seeds -1 teaspoon
Channa dhal - 2 teaspoons
Cashews and roasted peanuts (optional)- just a few
Oil/Ghee -1 1/2 tablespoons.
Salt to taste
Put raw rice, thuvar dhal, red chillies and black pepper in the mixie and dry grind to semolina consistency.You may seive the finer powder and use for dosais etc.
Soak urad dhal for about 20 minutes.
Grind to a fine paste the urid dhal, coconut, ginger and green chillies. (you may chop these and use in whole , grinding only the urad.)
In a heavy pan, put 1/2 tablespoon ghee. Add mustard seeds. When they crackle add the channa dhal, cashews and peanuts and the chilly,ginger coconut if you had not ground alongwith the urad.
Toast them until nuts are brown. Add curry leaves and salt. Add about 2 1/4 cups of water.
Bring to a boil and reducing the flame to very low, add 1 tablespoon ghee, the urad dhal paste and stirring well, gently add the rice powder. Stir constantly for few minutes.
Transfer to a vessel that will fit in your steamer and steam for 10 minutes.
Take it out and let it cool. If there were any lumps, break them well. Shape the kozhukkattais and steam again for 10 minutes.
You may have them without any accompaniment. But if you must, serve with chutney, thokku, tomato ketchup etc.