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Then keep both rice and grated coconut aside.
And put both in a blending jar and make a smooth paste.
Add some warm water while grinding.
After 2 hours bring it out.
Now add sugar and salt ( note we don't add salt in the previous stage because it would demote the fermentation process).
check for the consistency ,if the batter is too thick then add water little by little . Pre-heat the frying pan with ½ tea-spoon ghee.
After the pan is heated , scoop a ladle full of the mixture and pour in the center of the hot griddle Holding the handle of the griddle start rotating so that the batter spreads over the surface area .
cover with a lid and let cook for 5 - 7 minutes with medium flame. ( Remember the cover must be smaller then the pan. So that we can sprinkle some water after a single minute. To get a perfect pitha/ Appam) There is no need to flip the pitha / appam.
serve with either sweetened coconut milk or chutney of your choice or aloo curry.

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The text includes thirteen "."s in total.
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