Pressure cook bengal gram for 4 whistle. Drain all the liquid and keep it aside. Grind cooked bengal gram into a coarse paste.
In a pan add bengal gram paste, jaggery and cook until the jaggery melts and start to boil. Now add the shredded coconut, cardamom and cook until coconut is mixed well and until it turns to a wet mixture. Cool these to room temperature.
Heat oil in a pan for deep fry. Make small balls out of the coconut to your size preference say a small lemon size. Dip these balls in dosai batter and deep fry them to golden brown and serve. NOTE: cook them in batches to maintain oil heat and for good result
You can also make this with idli batter or batter made from maida flour.