Chitoi Pitha: Tried Idli’s Bengali Cousin Yet?
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From a plethora of vegetarian and non-vegetarian dishes to an array of sweets, Bengali cuisine is vast and beautiful. The delicacy we are talking about is traditional chitoi pitha. This is a Bengali rice based steamed pancake that is eggless and needs no oil or butter. It may look like idli but believe me, it is different. These traditional pancakes are served with freshly grated coconut and some jaggery. You can use date palm jaggery for the best taste.  

Chitoi Pitha is a winter special dish and the reason why many Bengalis eagerly wait for this season. This rice flour made pitha is often served with jaggery or milk. Though it is not a sweet food but still as it is often served with jaggery or milk, some people consider it as a dessert. Some people also have it with spicy mutton curry for the breakfast. Who knew this humble rice flour pancakes can do so much? Just before you start scratching your head for the recipe, we have already kept you sorted. Follow the steps below and have this traditional Bengali winter breakfast. 


  • 1 cup rice flour 
  • ¼ cup whole wheat flour 
  • Water 
  • Pinch of salt
  • ¼ cup grated jaggery 
  • 200 ml fresh cream 
  • grated jaggery 
  • freshly grated coconut 


  • Start by whisking the rice flour, wheat flour and salt in a mixing bowl.  
  • Then, pour water little by little to get the preferred consistency. Let the batter rest for some 10 minutes. 
  • Meanwhile, prepare the jaggery cream sauce. 
  • Put the grated jaggery in a pan and turn on the heat. Let it cook on simmer until the jaggery starts to melt. 
  • Pour the cream in the pan and give it a stir. Don't cook for too long to avoid curdling. Just mix everything and switch it off. 
  • Now, heat a pan on a medium low. Put a little batter right in the center. Cover the pan and sprinkle 1 tablespoon of water all around the lid. 
  • Let the pancakes steam for 2 to 3 minutes. 
  • Remove the lid and keep Chitoi Pitha to a serving plate. Repeat the process with rest of the batter. 
  • After its done, pour the jaggery cream sauce on top and allow the Chitoi Pitha to soak up some of the sauce before serving.  
  • You could also serve it dry with some grated coconut and grated jaggery