In a bowl mix idli batter, jaggery, grated coconut, a pinch of salt and cardamom powder. The batter should be thick as once the jaggery dissolves, the batter will become slightly thin.(so use thick idli batter without salt)
Heat the kuzhi paniyaram pan with oil in the kuzhi. Pour the batter into the kuzhi (filling up only 3/4).
Cover and cook on medium flame. Once the bottom starts browning, using a skewer or spoon, flip it over gently to the other side. Cook the other side uncovered until golden brown and serve.