Dopi rice- 4 cups

Black gram- 1 cup

Aromatic leaves (all-spice or turmeric leaves are the best)- as many required

Grated coconut- 1 ½ cup

Jaggery/sugar- ½ cup or as per taste.

Cardamom powder- one pinch

1. Soak rice and black gram separately over night. Grind them to make a batter (just like idli batter). Make sure it is not very loose. Keep aside for 4-5 hours for fermentation.
   
   
2. In a kadhai heat the jaggery till it melts. Add grated coconut and cardamom powder. Stir till the mixture becomes dry. Remove from fire and cool. If you are using sugar, mix sugar and grated coconut and fry in a hot kadhai till the sugar is caramelized. Add cardamom powder and remove from fire.
   
   
3. For making Idlis, spread a leaf lengthwise. Pour Idli dough over it. Sprinkle the sweet mixture over it. Fold the leaf from end to end. If needed, seal the edges with sticks.
   
   
4. Steam these idlis for eight to 10 minutes in the idli cooker. Sweet idlis are ready to eat.