Add the poha / aval to a strainer and wash it well. Set it aside till needed.
Finely chop the ginger, curry leaves and chilli and keep it ready.
Set the wok on medium heat and add the coconut oil, mustard seeds, urad dal and channa dal.
When the mustard crackles add the chopped ginger, chillies and curry leaves.
Fry this for a minute till the oil becomes aromatic.
Add asafetoida and salt to this.
Pour the water and add the poha.
Mix this well, cover and cook for 5 minutes.
Stir the mix, after the water is nearly absorbed.
Mash slightly with the back of the ladle.
Sprinkle the coconut and mix it well.
Remove from heat and set it aside to become a bit cooler.
At this stage, you can serve this as aval upma.
Once cooler to handle, make elongated balls, that you can hold in your palm,
Press it down gently to keep its shape.
Set up the steamer and layer these balls allowing enough space for steam to pass.
Steam for 10 minutes on medium heat.
Remove after the time and let it stand for another 5-6 minutes.
Separate the kozhukattais out into a serving tray.
Serve warm with chutney of choice.