Add salt to the rice flour and add hot water and make a dough.

Melt the jaggery in a thick pan and seive it to remove any impurities. Add the grated coconut and cardamom powder and mix well. Turn off the heat.

Roll the rice in step 1 into a ball and flatten it onto the centre of a square piece of banana leaf.

Place two tablespoons of the coconut-jaggery mix onto the flattened rice and fold the leaf and seal the edges.

Steam this in an idli cooker for 10-15 minutes.