Boil water with a pinch of salt. Add this to the rice powder, add a few drops of oil, mix with the back of a spoon and knead into a smooth dough (wet your hands with cold water as you knead). Melt jaggery with a little bit of water. Mix the jaggery syrup with the grated coconut, cardamom powder and chakkavaratty. Oil a piece of banana leaf and spread a ball of dough with your fingers. Place some sweet mix in the middle. Fold it in half along with the leaf. Seal the sides well. Heat the griddle/ non-stick pan. Place the Ela Ada on this and cook on both sides (until the leaf chars).