Soak the rice in 5 cups of water for 1 hour. Wash and drain excess water, and let it dry on muslin cloth for 30 minutes until dry. It should not be too dry.

Grind the rice grains to fine powder. It should look like dry flour.

To the rice flour, mix in the freshly grated coconut, jaggery, and salt. Adjust jaggery/salt as per taste.

Place rice flour mixture on the hollow of the kettle lid. Cover with a wet muslin cloth.

Tie the ends and fold back to the head of the lid, securing the mixture for steaming. Place the lid back on the kettle and let it steam on medium flame for 6-7 minutes.

Alternatively, put it in a round container deep enough (1-1.5 inches high) and place it in a vessel with hot water along with the muslin cloth. Steam on medium flame for 6-7 minutes.

Remove the muslin cloth and gently take out your pithas/cakes onto a plate, and serve with hot tea.