Wash and wipe the banana leaves till they are dry. Cut the leaves to the desired size.
Mix the coconut, jaggery and cardamom powder in a bowl till they are combined. Set them aside.
Grind the rice with salt and just enough water to get a fine thick paste. Divide the paste between 4 banana leaves and use the palm of your hand or a steel bowl to spread them evenly.
Add the coconut-jaggery mixture to each of the leaves and press them slightly so that it sticks to the batter. Fold the leaves into half and steam them in a steamer (see notes below on using a bamboo steamer) for 20 -25 minutes on medium heat till they are cooked. Let its rest for another 15 minutes before opening the steamer.
Open the banana leaves delicately to reveal the dish / Gatti. Serve hot with ghee.