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A renowned traditional dish from Odisha, Chitau Pitha is particularly popular during Makar Sankranti. It is characterised by a unique design, softness and batter combined with sweet toppings. Often compared to pancakes, Chitau Pitha is made mostly with rice flour, grated coconut, and sweeteners like sugar or jaggery. However, it has unique regional variations. Its smooth, melt-in-your-mouth texture is a result of the manner of production and the careful blending of ingredients. Since the shape of these delicious cakes is described as "flat," the word "Chitau" is taken from the Odia language. Not only for their delightful taste, Chitau Pitha reflects a main characteristic of Odia cuisine which is the rich flavour yet simple touch to the food. Making this delicious dish at home may seem difficult, but with the correct methods and ingredients, you can make the ideal Chitau Pitha that embodies Odisha's spirit.
Selecting Good Quality Ingredients
The quality of your ingredients is crucial to create real Chitau Pitha. Start with the highest quality chaula (rice) that is available. The rice type affects the pitha's texture; go for sticky or short-grain rice for a softer final result. One cup of sugar or jaggery is needed for the delicious filling. Guda or the palm sugar also known as liquid jaggery reduces dryness and adds sweetens and enhancing the flavour profile. For freshness, grate one coconut, which adds a natural sweetness and amazing flavour. Creaminess is guaranteed when half the milk is used in the batter, and the liquid aids in achieving the proper consistency. Remember the basic seasoning: a pinch of salt to balance the sweetness and six cardamom (elichi), which should be powdered to enhance the dish's aromatic characteristics. Finally, to add to the overall flavour and richness, you will need 8 teaspoons of ghee to cook each pitha.
Preparing The Batter
Preparing your batter requires considerable attention to accuracy,. To begin, soak the rice for two to three hours in water. Soaking the rice also makes it softer and easier to grind to fine paste as desired for most rice recipes. After soaking, rinse the rice well under running water to get rid of any extra starch. Put 1 cup of milk, the grated coconut, and the soaked rice in a blender. Blend until the batter is fine. When distributed in a pan, the consistency should be such that it pours readily but maintains its shape. Then pour the batter to a mixing bowl and add 1 cup sugar or Jaggery, ground cardamom, pinch of salt and ½ tea spoon baking powder to the batter. To help make the pithas fluffy, mix the batter thoroughly and beat it aggressively to include air. Cover the bowl and allow the batter to rest for approximately two hours after all the ingredients have been incorporated.
Cooking The Chitau Pitha
It's time to cook your Chitau Pitha after the batter has rested. First, preheat a non-stick pan and lightly cover the bottom with ½ teaspoon of ghee. Make sure the pan is hot enough to cook the batter properly without scorching it. Pour two teaspoons of the batter onto the middle of the pan for each pitha. Using a spatula, gently spread the batter into a pancake-like circle. To ensure consistent cooking, the thickness should be around a quarter of an inch. Put a lid on the pan and reduce the heat. Cook till the base is slightly crispy and brown, about 2 minutes. Lift the top to see when the allotted time has passed. Using a spatula, carefully flip the top if it is set and solid. Continue cooking without a lid for an additional minute on the opposite side. Continue doing this with the remaining batter, adding extra ghee as necessary. For maximum flavour, serve the Chitau Pitha hot. For a touch of sweetness, you can add toasted coconut scraped with jaggery as a garnish.
Image Credit: Wikimedia Commons
Serving And Storing
It's time to serve your Chitau Pithas the traditional way when you've finished cooking them. Serve the hot pithas individually or arrange them on a lovely platter, adding the sweet roasted coconut as a garnish for a visually stunning presentation. These rice cakes are good for breakfast or mid-morning snack since they are best taken with tea or coffee. It's easy to store leftover Chitau Pitha; just put them in the fridge in an airtight container. Warm them up in the microwave or on a pan when you're ready to eat them again.
Useful Tips:
- Make use of high-quality, fresh rice.
- Keep the batter's consistency appropriate.
- Make sure there is enough fermentation.
- Maintain a constant steaming temperature.
- Avoid packing the steamer too full.
- Use a toothpick to check for doneness.
- Gently handle cooked pithas.
Image Credit: Wikimedia Commons
You can bring the flavours of Odisha into your home by carefully choosing your ingredients, making a fluffy batter, and cooking the pithas to perfection.
