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Chitoi Pitha Recipe

Chitoi Pitha is a traditional Bengali steamed rice pancake, often served with jaggery, grated coconut, or lentil curry. Here's how to make it:


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Ingredients:

For the Batter:

Rice flour: 2 cups

Water: 1.5 cups (adjust consistency)

Salt: A pinch


Optional Toppings/Accompaniments:

Grated coconut

Date palm jaggery (Nolen Gur)

Lentil curry (dal) or meat curry




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Instructions:

1. Prepare the Batter:

In a bowl, mix rice flour with water gradually to form a smooth, thick batter. The batter should have a pouring consistency, slightly thicker than dosa or pancake batter.

Add a pinch of salt and mix well.



2. Heat the Chitoi Pan (or substitute):

Traditionally, Chitoi Pitha is made in a special pitha pan (a small clay or cast iron pan with depressions). If unavailable, use an appam pan or a non-stick pan with small cavities.

Heat the pan on medium flame and lightly grease the cavities with oil.



3. Cook the Pitha:

Pour a small ladle of batter into each cavity, filling it halfway.

Cover the pan with a lid to let the steam cook the pitha evenly.

Cook for 2-3 minutes until the surface is set, and the edges are slightly crisp.



4. Serve:

Carefully remove the pitha from the pan using a spoon.

Serve hot with grated coconut and jaggery for a sweet version or with lentil or meat curry for a savory option.





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Chitoi Pitha is a delightful treat, especially during winter, paired with the seasonal flavors of Nolen Gur.


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