Kadhai pitha Recipe

Cooking Directions

• STEP 1.In a bowl, soak rice and lentils for a few hours. Drain and grind them into a smooth batter.
• STEP 2.Add chopped onions, green chilies, ginger, coriander leaves, cumin seeds, and salt to the batter. Mix well.
• STEP 3.Heat a kadhai or a deep pan and grease it with oil. Pour a ladleful of batter into the kadhai and spread it in a circular motion.
• STEP 4.Cover and cook on medium heat until the bottom is golden brown. Flip and cook the other side until crispy.
• STEP 5.Remove from the kadhai and repeat the process with the remaining batter.
• STEP 6.Serve hot with chutney or curry of your choice.

Cooking Tips

• Make sure the batter is of pouring consistency. If it is too thick, add a little water to adjust.
• You can add grated vegetables like carrots or cabbage to the batter for added flavor and nutrition.
• To make the pitha spicier, you can add red chili powder or black pepper powder to the batter.
• If you don't have a kadhai, you can use a regular non-stick pan to make the pitha.

Storage and Serving

• Kadhai Pitha is best served hot and fresh.
• You can store any leftover pitha in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave the pitha or heat it on a tawa (griddle) until warm.
• Serve the reheated pitha with chutney or curry.