Pitha are baked ,fried or steamed dumplings popularly relished in the Eastern part of India and Bangladesh .They have quite similarity to handmade pastas made in Italy ,only they are egg-less in India. Chushi are small elliptical dumplings of the length of approximately two rice grains taken together.They are traditionally made of rice powder.Some people may …
Odisa is situated on the coasts of Bay of Bengal.Rice is widely cultivated in Odisa and is the major base for most of the staple food in the state and like all other coastal regions coconut finds its predominance among the popular ingredients for making food. Pitha is a type of cake or dumpling common in Bangladesh and India, especially the North eastern states of Assam, Odisha, West Bengal etc. Pitha are typically made of rice ,lentils or rarely wheat flour.Poda pitha is a variety made from fermented rice and lentil flour sweetened with jaggery and slow cooked or baked in an oven till the outer crust almost gets burnt.
- 1 cup – black gram dal (urad dal).
- 1 cup- rice.
- 1/2 – Coconut dessicated.
- 1 cup – guda (jaggery) / sugar.
- 1/2 inches – ginger.
- 1 tsp – black pepper powder.
- 2 tsp – ghee.
- 1 to 2 tsp – salt.
- Soak black gram dal and rice for overnight.
- Wash the lentil and rice, and grind it.
- The paste should be fine and thick like idly batter.
- Add salt and mix well. Keep paste aside for 2 to 3 hours.
- Grate ginger .
- Then mix coconut, jaggery, ginger and black pepper powder and mix well.
- Pre-heat oven for 10 mins and grease the pan it with ghee.
- Pour the paste into the tray and keep it in the oven.
- Cook on high for 45 mins.
- Reduce to medium for 20 mins.
- A needle inserted should come out clean. When its colour is golden brown, the poda pitha is ready to eat.
- Remove from the oven and allow it to cool.
- Cut into small pieces and serve with coconut chutney or sweet molten jaggery.
Patishapta is a type of “pitha” which is a scrumptious bengali sweet dish common in India and Bangladesh prepared primarily during the rice harvesting festivals.It is generally made of rice flour .But my mother used to make it with refined wheat flour and semolina and I mastered it the same way.These are sweet pancakes which …