Wash the rice and soak it in water for about 7-8 hours
Drain the water and grind the rice with very little water to form a thick fine paste. Add salt to taste.
Mix together the grated coconut and jaggery in a separate plate.
Wash the leaves taking care not to tear them. Pat dry with a wet cloth on both sides.
Take a ball-shaped dough and spread it evenly on the turmeric leaf with your fingers
Next spread the coconut jaggery mixture over the rice paste.
Carefully fold the leaf, and seal the sides by gently pressing on all the sides, so that the filling does not come out.
Repeat the process for all the remaining leaves.
Take a steamer with enough water, When the water starts to boil, arrange the preparation in the steamer.
Cover the steamer and steam for about 15 -20 minutes on a medium flame.
After 15- 20 minutes open the steamer and remove the pancakes. The leaves would have changed the colour, indicating that the rice paste is cooked.
Serve the pancakes with the leaves intact. While eating, discard the leaves and enjoy with a dollop of ghee.