Whisk rice flour, wheat flour and salt in a mixing bowl. Then, pour water little by little to get the right consistency. If the batter gets too runny, add a little but of rice flour or wheat flour. Allow the batter to rest for about 10 minutes and in the meantime, prepare the jaggery cream sauce.

Scatter the grated jaggery in a saucepan and turn on the heat. Allow it to simmer until the jaggery starts meting. Now, very carefully, taking your face away from the pan pour cream and give it a stir. Don't cook for too long or else it will curdle. Just mix everything and switch it off.

To prepare Chitoi Pitha, heat a flat pan and make sure the heat is medium low. Ladle a little bit of the batter right in the center. Immediate cover the pan and sprinkle 1 tablespoon of water all around the lid. It will start steaming the pancakes and in about 2 to 3 minutes, it will be done. Take off the lid and remove the Chitoi Pitha to a serving plate. Continue making rest of the Chitoi Pitha.

Once done, pour the jaggery cream sauce on top and allow the Chitoi Pitha to soak up some of the sauce before serving. You could also serve it dry with some grated coconut and grated jaggery.