Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
Drain all the excess water completely. Make sure that there is no water and let it cool down.
Grind the cooked dal into a powder and set aside.
Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely and bring it to a boil.
Add the ground chana dal, coconut and cardamom powder to it.
Mix very well and cook until the mixture thickens. When the mixture becomes like dough, turn off the flame.
Let it cool. Divide the mixture into round shape balls and set aside.
Add salt, water and a teaspoon of ghee in a saucepan. Bring the water to a rolling boil and turn off the flame.
Take the rice flour in a mixing bowl. Add boiling water little by little to the flour and mix well with a spatula.
Let it cool for 2 – 3 minutes. When it is still warm, knead it well to make a soft dough. The dough should be soft and slightly sticky.
Grease your hands with little oil/ghee and divide the dough into round shape balls. Flatten the dough ball and keep pressing with your finger to form a disc or cup. Place the chana dal stuffing in the center.
Bring the edges together and seal it.
Shape into a smooth ball. Repeat the same procedure until all the dough finishes.
Arrange them on your greased idli plates and steam cook for 10 – 12 minutes. Let them cool and serve.
You can use desiccated coconut instead of fresh coconut.