Soak the rice, at least 6-7 hours, even better if done overnight.
Drain from water, blend to a smooth batter with the 1.75 cups of lukewarm water. The batter should be of medium consistency, not too thin, not too thick.
Add the freshly grated coconut and just a pinch of salt . Mix well. It the batter is too thick, feel free to add just a splash of warm water. Keep aside, an hour or so.
Grease the chitoi pithe moulds with a little oil, put over a medium flame. (Please check recipe notes)
Once the moulds are hit, a minute or so, pour a small ladleful of batter into each cavity, cook for 2-3 minutes or till done. There’s no need to turn the pithe over.
Gently remove the chitoi pithe with back of your spoon or a knife. Keep aside.
Repeat for the rest of the batter.