In Assam, pitha is a special class of rice preparation generally made only on special occasions like Bihu. Assamese pithas are often made from bora saul, a special kind of glutinous rice, or xaali saul, or sun-dried rice.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai).
LETS GET COOKING:
Course : snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 15 minutes
Total time : 25 minutes
Sticky Rice flour - 1 cup
Grated coconut - 1/2 cup
Sesame oil - 1 tsp
Sugar - 3 tsp
Salt - 1 tsp
Water - 1/2 cup
In a bowl add rice flour, salt and oil and mix
Pour the boiling hot water in it and mix, cook until it forms a soft dough
Once the dough is warm, knead them well cover and set for 10 minutes
In other bowl add grated coconut and sugar and mix
Take small size rice dough roll round and flat them
Now keep the coconut filling on it and cover the corners
Place the piha on hot tawa and cook
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