To make the batter: Drain the rice and combine add it to your blender or food processor. Add 1 cup of the coconut and the salt. Grind, adding a little water as needed, until you have a fine, smooth paste, the consistency of thick cake batter.

To make the chutney: Dry roast the red chiles in a hot pan for 2 to 3 minutes. Transfer to a grinder jar. Dry roast the cumin for a few seconds and add to the blender as well. Allow the spices to cool then blitz to a fine powder. Let the chili dust cloud settle; open the lid, add garlic, salt, and chili powder, if using, and blitz until the cloves are smoothly minced. Add the roasted peanuts and pulse a few times until coarsely ground and well combined with the rest of the chutney ingredients coarse mixture.

Place your steamer rack into your pot and fill with water up to 3 inches high. (If using an idli steamer, use only the second idli plate.) Cover the pot and bring the water to a boil.

Place a jackfruit leaf on your work surface, glossy-side-up. Spoon 2 to 3 tablespoons of rice batter onto the center of the leaf. Moisten your fingers with water to help prevent the paste from sticking to your hands, then evenly spread the paste, leaving about 1/2-inch (about 1 cm) space around the edges of the leaf. Sprinkle some of the reserved fresh coconut and a liberal helping of the chutney into the center. Fold the leaf lengthwise. Gently press until the edges are sealed. Repeat to make the rest of the leaf parcels.

Stack the leaf parcels on the steamer plate and steam for 30 minutes. Using kitchen tongs, remove the leaf parcels and let cool for 10 minutes. Serve warm, still wrapped in the leaf.