Kalarpata poda pitha-gluten free Recipe

Cooking Directions

• STEP 1.In a bowl, mix rice flour, jaggery, grated coconut, and cardamom powder.
• STEP 2.Add water gradually to make a thick batter.
• STEP 3.Steam the batter in small molds for 15-20 minutes, then fry until golden brown.

Cooking Tips

• Make sure the batter is thick enough to hold its shape when steamed.
• You can use banana leaves as a substitute for kalarpata leaves.
• Serve the pitha hot with a drizzle of ghee or a sprinkle of powdered sugar.

Storage and Serving

• Store the pitha in an airtight container at room temperature for up to 2 days.
• Serve the pitha as a dessert or snack with tea or coffee.