Pour 1 cup of water in a heavy bottomed pan, add a sprinkle of salt, bring to a boil. Lower the flame, Add the rice flour, give it a gentle yet quick mix. Switch off the flame.
Cover the dough quickly, keep it aside on the hot switched off burner for 10 minutes. (Please do not open the lid during this time.)
Take the rice mixture on a greased plate, while it is still warm and just comfortable enough to handle, start to knead the dough now. The dough shall be a little sticky in the beginning. Don't worry, it shall become softer as we knead it. If needed you can add 1/2 tbsp to 1 tbsp of extra flour, no more than that please.
Continue to knead for 10-15 minutes till the dough becomes soft and smooth. Keep the dough covered with a damp cloth.
Tear off a small dough ball from the rice flour dough, press it gently in the middle using your thumb to form a small round cup.
Place a small portion of the grated jaggery in the middle of the cup. Very gently bring the edges of the dough cup together to cover the jaggery and make a round ball with your palms, ensuring there are no cracks.
Repeat the same for rest of the dough, keep the stuffed dough balls aside.