Soak rice for about 2 to 3 hours (or overnight).

Wipe the turmeric leaves using a damp cloth and let it dry. Keep them aside till use.

Rinse the soaked rice with enough water and drain it completely. Add it to the mixer grinder along with 1/4 cup coconut, water and grind it to make fine batter.

Meanwhie add jaggery and 1/4 cup of water to a wok and cook it in medium flame. When the jaggery gets dissolved and thickens a bit (Note: no need of checking consistency) include rest of the grated coconut.

Saute the mixture a while including the cardamom powder. This coconut jaggery mixture should not be of running consistency. You should be able to apply the it over as a layer.

Now heat another wok adding rice-coconut paste from step 1 and saute in medium flame. Add salt at this stage. As you stir the mixture it gets in to dumpling form which may take around 5 minutes. Switch off the flame.

Next keep a turmeric leaf on counter top and take a lump of rice dumpling and apply it on leaf as a medium thick layer.

Next take a big tea spoonful of jaggery-coconut mixture and apply it as second layer. Fold the leaf vertically in to half. Continue doing this on all the leaves.

Stalk such ready turmeric leaf dumpling in a idli cooker and steam cook for 15 minutes. Check for done-ness.

Lusciously delicious turmeric dumpling is ready to relish as dessert.

While grinding the rice to batter, you can increase the coconut quantity which will soften the dumpling a bit more.

Rice dumpling should be applied as medium thick layer on turmeric leaf.

Do not let the jaggery-coconut mixture to become too thick or too thin. In either case you cannot apply it over as layer.

Pierce a knife in to dumpling to check for its done-ness.