Boil 1¼ cup water in a non-stick pan. Add 1¼ cups rice flour and mix well. Cook for 5-6 minutes, sprinkling a little water from time to time and mixing well till it forms a dough. Wrap dough in a damp cloth and keep aside.
Heat 1 tbsp ghee in another non-stick pan. Add fresh coconut and sauté for 1-2 minutes. Add green cardamom powder, jaggery, sugar and mix well. Cook for 2-3 minutes. Transfer into a bowl and set aside.
Knead the dough till pliable. Divide into equal portions. Dust each portion with a little dry flour and roll or place it in your palm and pat with your fingers into a small puri.
Place a portion of the coconut stuffing in the center of each puri, top it with some chocolate chips. Dampen the edges and fold them into pleats. Seal the edges and shape them like modaks (momos / dimsums).
Heat remaining ghee in a third non-stick pan, place the modaks in it, drizzle some water and cook for 5-7 minutes.
Arrange on a serving plate, garnish with chocolate chips and serve.