Made with rice and coconut, the Chittau pitha is a beautifully perforated dish from Odisha that reminds one of the appams. The usage of black lentil is optional though with some people avoiding it altogether. If black lentil is added it is called ' Biri Chittau'. Addition of black lentil can also be avoided during the summers or in a hot climate as itcauses rapid fermentation and makes the batter sour.
Ingredients: Raw rice/ arua ( 4 cups ), coconut ( 1 no ), salt to taste, oil for cooking.
Preparation: Wash and soak the rice for 4-5 hours. Drain and transfer to the mixie jar.
Break the coconut and cut into small pieces.
Add the coconut pieces to the same mixie jar. Grind into a fine and watery paste.
Keep aside for 2-3 hours to allow for fermentation in hot weather. 5-6 hours is needed for cold weather.
Cooking: Heat a thick bottomed wok ( kadai ). Add a little oil .
Add salt to the batter and mix well. Pour sufficient batter into the wok to form a
thick pancake.
Cover with a lid. Take a wet cloth and put around the rim of the lid.( OR sprinkle
water along the sides of the wok )
Allow to cook on a low flame for 5-6 minutes ( Do not flip over ).
Remove from the wok.
Note: Chitta pitha is cooked on one side only and remains soft on the other side. Its
distinguishing feature is the presence of tiny holes all over its surface.
Any guesses as to the best way of devouring these piping hot beauties ???
No comments:
Post a Comment