Soak rice in water for 1 hour.

Drain the soaked rice.

Grind rice, flattened rice (poha), and coconut to a smooth mixture, adding 2 tbsp of water if needed.

Refrigerate the rice mixture.

Heat a saucepan, add grated coconut, jaggery, and 2 tbsp water.

Pound cardamom and add to the coconut-jaggery mixture.

Allow jaggery to melt and thicken.

Heat a steamer with water on low flame.

Cut butter paper into 10 cm squares.

Take rice mixture, flatten into thick rounds on the butter paper.

Spoon sweet stuffing on one end of the flattened rice mixture.

Fold the butter paper over and close the dumpling into a semi-circle.

Fold the butter paper sides and optionally tie with thread.

Place the folded dumplings into the steamer.

Repeat for remaining mixture.

Steam until cooked.

Serve hot with Solkadhi and Kadgi Chakko.