| 1. | In a bowl, cover basmati rice and parboiled rice with water at least 2 inch/5 cm above ingredients. Soak 12 hours. Drain. |
| 2. | On low heat, place pan with coconut and jaggery. Stir constantly till jaggery melts and forms a homogeneous mixture with coconut. Allow to cool. |
| 3. | Grind rice mixture into a smooth paste gradually adding water from time to time. |
| 4. | In a large bowl, mix rice paste, coconut-jaggery mixture and salt. Beat batter in the bowl till air bubbles appear. Add baking powder. Mix. |
| 5. | Heat Appe pan on medium heat about 2 minutes. Brush oil in each cup. Reduce heat to low. |
| 6. | Stir batter and pour 1½ tablespoons in each cup. Cover pan and cook about 8 minutes. Uncover pan and remove pitha. |
| 7. | Brush oil in each cup. Cook remaining pitha in the same way as in step 6. Serve hot with nolan gur. |