Combine jaggery, salt, and grated coconut in a heavy-bottomed saucepan.

Cook on high heat until the jaggery dissolves completely.

Reduce heat to medium and stir continuously until the mixture thickens and water evaporates (7-10 minutes).

The coconut filling should become sticky; transfer to a bowl to cool.

Divide the cooled filling into 10-15 equal portions.

Bring water to a boil in a pan with salt and oil.

Gradually add rice flour, stirring continuously until the mixture forms a dough.

Turn off the heat, transfer the dough to a bowl, and cover with a damp cloth for 5 minutes.

Grease your hands with oil and knead the dough well to remove lumps, keeping it covered with a damp cloth.

Take a lemon-sized portion of dough, make a ball, and flatten it into a disc in your palm.

Cup your palm to create a depression in the center.

Place a portion of the jaggery filling in the center.

Bring the edges of the dough together to form a pointed top.

Repeat with the remaining dough and filling.

Prepare the steamer with water.

Place the filled dumplings on the steamer plate.

Steam for about 10 minutes, until the dumplings look shiny and smooth.

Check for stickiness of the rice wrapper, indicating doneness.

Serve the Kozhukattai (Ukadiche Modaks).