Wash and soak raw rice for an hour. Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself. Grind the raw rice to a smooth flour. For 1 measure of rice flour take 2 measures of water. Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil. Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form. When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter.
Grate fresh coconut. Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly. Add a little water to the powdered jaggery and keep on low fire and stir for some time. When the jaggery has dissolved completely in water add grated coconut to this and keep stirring for some time. Then remove from fire and add powdered cardamoms to this.
Smear your hands with a little seasame oil. Smoothen the prepared rice flour batter with your hands. Make small balls (the size of a lemon). Fill these cups with the prepared coconut-jaggery filling. Put these filled up cups on an idli-plate and pressure cook them.