Thursday, October 31, 2013

Chitau Pitha


This is another Odia authentic recipe. However, this is almost similar to the Tamil or Kerala Appam. The only difference is the way it is cooked. When I last visited Chennai, I had Appam at Nalla's and really liked the egg Appam. They cook Appam in a deep Kadhai. I had never seen that vessel before. Small in size but quiet deep. They pore the batter from the edges and it covers almost whole of kadhai. In Odisha we cook Chitau Pitha in Tawa and by covering it with a lid and it is sealed with a damp cloth. The similarity is in both case it is cooked only in one side and the batter consist of rice and coconut.

Lets now have a look at the recipe.

Ingredients :- 
1 cup rice (arua chawal not the parboiled rice)
1 cup grated coconut
salt to taste
oil to greese the tawa

Method :- 

Soak rice overnight. Grind the rice with freshly grated coconut. Add salt to the batter and the consistency should be little thinner than the normal dosha. Now, heat a tawa. Add little oil and greese the tawa. When its hot add little batter, cover it with lid and cook for 1 min, when its cooked remove and serve hot. In Odisha this is generally served with Dalma.

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