Soak the rice for 4-6 hours.

Grind the rice fine with salt and little water (around 1 cup). You may add more water if required but make sure the paste is thick.

Add jaggery and cardamom to the grated coconut and mix well.

Clean the leaves. Apply a fine layer of rice paste on each of the leaf. Add coconut-jaggery mixture in the middle. Fold the leaf into two

Keep a steam vessel/idli vessel/tondor. Keep the above prepared patholis and steam for 45 minutes on a medium flame.