Dry roast the poppy seeds until light brown color.
Add coconut and jaggery it and combine it.
Mix well until the jaggery dissolves completely.
Add cardamom powder and cook on medium flame.
Cook until you get a thick mixture. Switch off the flame and let it cool completely.
Divide the mixture into 6 – 7 round balls and set aside.
Add water and salt in a saucepan. Bring the water to a rolling boil and turn off the flame.
Take the pearl millet flour in a mixing bowl. Pour the boiling water little by little and mix it well with a spatula.
Let it cool for 2 -3 minutes and knead it to make a soft dough.
Grease your hands with little oil/ghee and divide the dough into 6-7 equal portions.
Flatten each ball and keep pressing with your fingers to form a disc or cup.
Place the prepared coconut stuffing in the center.
Bring the edges together and seal them.
Arrange them on greased idli plates or steaming plates and steam cook on high flame for 10 – 12 minutes.