First, turn on the stove and roast the semolina in a pan for about 5 minutes. Then add the rice flour and roast together.

Add a pinch of salt. After about 10 minutes, gradually add water while mixing until a dough forms.

Transfer the mixture to a plate, add a little water, and knead into a smooth dough.

Divide the dough into small balls. Flatten each ball with your fingers to make thin discs.

Once the coconut turns slightly golden, add grated jaggery and cook until the jaggery melts.

Cook on low heat for at least 5 minutes. Let the mixture cool.

Place some filling in each dough disc, fold it over, and seal the edges with a little water.

Heat water in a pot and place a steamer or strainer over it. Cover with a plate. Once the water is hot, place the pitha on the steamer, cover, and steam for about 2 minutes. Check if done.

Remove with tongs and serve hot.