Soak rice with enough water for 6-8 hours.

Then blend the soaked rice and coconut pieces with a little water until smooth (slightly more than liquid consistency).

Transfer to a bowl and add salt.

Mix everything and let it rest for 1 hour.

In the meantime, melt jaggery in a kadhai.

Add the grated coconut and fry until all the water has evaporated.

Turn off the heat and add the cardamom powder.

Stir and set aside to cool this stuffing.

Now heat an earthen kadhai (a regular kadhai works too) and grease it with oil.

Pour a ladleful of batter in the center and immediately top with the filling over it and cover the pitha.

Also put a thick damp cloth on the sides of the cover and let it cook on medium heat.

You can sprinkle the sides with a little water or skip this step.

After 2-3 minutes, take out the cloth and remove the lid.

Carefully transfer the pitha with the help of a spatula.

Serve the pitha as is or with any odia curry!