PITHA: MASALA ANDURI PITHA

PITHA: MASALA ANDURI PITHA:  Ingredients :- Rice - 2 - 3 cups Black Grams ( with out skin Biri dal) - 1 cup Bengal Grams (Chana dal) - 3 tsp For Stuffing :-    ...

MASALA ANDURI PITHA

 Ingredients :-

Rice - 2 - 3 cups
Black Grams ( with out skin Biri dal) - 1 cup
Bengal Grams (Chana dal) - 3 tsp

For Stuffing :-
      Grated Coconut - 1 cup
          Grated carrot  - 1/2 cup
                       Sugar - 1/2 cup
 Cardamom Powder - 1 tsp
        Pepper Powder - 1 tsp
                          Salt  -  as per taste

Method :-

Soak rice, black grams and bengal grams for 3-4 hrs or soak over night. Grind to make a batter just like Idli batter (it need not to make fine paste). Keep it for 3-4 hrs for fomentation. Add salt .

Heat oil in a pan. Add grated Coconut, carrot and suger together and saute for a while till the mixture should dry. Add cardamom powder, pepper powder and mix well.

Now, take a banana (leaf) patra, clean it. Put a big tsp batter on it and flatten it. Spread 1-2 tsp of coconut stuffing in the center and fold the leaf from both sides. Now heat a steamer with little water. Put all the stuffed leaf in the steamer and steam it like Idli preparation. Or you can take a big wide pot which filled with half of water. Tie a muslin cloth tightly by covering around its mouth. Put the leafs over it and cover with a lid. Steam it in a high flame for about 15-20 minutes. Switch off the flame and let it remain for more 5 minutes. Take it out from the pot or steamer and Serve with sambar or coconut chatni.

PITHA: ARISA PITHA

PITHA: ARISA PITHA: Ingredients: 1 lb rice flour 10oz jaggery or sugar oil or ghee for frying Process: 1. Heat a fry pan in medium heat and then put so...

PITHA: WHEAT (Atta) CHAKULI PITHA

PITHA: WHEAT (Atta) CHAKULI PITHA: WHEAT (Atta) CHAKULI PITHA  Required Ingredients     Atta (lour ) – 300 gm     Suji ( Rawa ) – 75 gm     Maida – 75 gm     Kaju ( C...

WHEAT (Atta) CHAKULI PITHA

WHEAT (Atta) CHAKULI PITHA

 Required Ingredients

    Atta (lour ) – 300 gm
    Suji ( Rawa ) – 75 gm
    Maida – 75 gm
    Kaju ( Cashew Nut) – 5- 6 pcs
    Chini ( Sugar ) – 150 to 200 gm
    Pana Mahuri ( Aniseeds) –1tsp
    Nadia cora ( shredded coconut ) – 4tbsp
    Tela ( Refind Oil ) – As per requirement
    Luna ( Salt ) – As per requirement

Preparation :

    To start with, cut cashew into small pieces.
    Add Wheat flour, rawa, maida, sugar, aniseeds, shredded coconut, salt as per taste and required water to make a semi liquid batter. Whip well and keep it for 30 mins.
    Heat tawa (non stick will be better) on a medium flame.
    Spread a little oil (1tps) on the tawa.
    Take the batter in a tablespoon and spread it on the tawa like a dosa.
    Turn the pitha upside down after 1 min.
    When turns golden brown from each side, remove it from tawa and serve it hot.

ARISA PITHA

Ingredients:

1 lb rice flour
10oz jaggery or sugar
oil or ghee for frying

Process:

1. Heat a fry pan in medium heat and then put some water with  sugar until it becomes a good syrup or thik
2. Add rice floor slowly and continuously stir the spoon until it becomes a good dough and leave it aside until it becomes cold
3. Make arisa pithas (like kakara pitha without stapin )
4.  Heat oil in a  pan  and defry the arisa pithas preparedeed
5. Serve it cold

PITHA: CHAKULI PITHA

PITHA: CHAKULI PITHA: Chakuli Pitha is a flat Odia rice-based fried cake traditionally made in the state of Odisha. Many people of odisha taking chakuli pitha a...

PITHA: CHAKULI PITHA

PITHA: CHAKULI PITHA: Chakuli Pitha is a flat Odia rice-based fried cake traditionally made in the state of Odisha. Many people of odisha taking chakuli pitha a...

PITHA: PODO PITHA

PITHA: PODO PITHA:  Ingredients:     200gm Rice     100gm black gram - without outer skin     1 cup finely scrubbed coconut     10-15 small pieces of thi...

PODO PITHA

 Ingredients:

    200gm Rice
    100gm black gram - without outer skin
    1 cup finely scrubbed coconut
    10-15 small pieces of thin coconut slices
    150gm sugar 
    40gm chopped ginger
    ½ bowl of cashew nut – broken into pieces
    1 table spoon ghee or refined oil
    ½ teaspoon salt
    1 teaspoon baking powder

Method:

   Soak the rice and black gram in water in separate bowls for about 4-5  hours.
    Wash them.
    Put the black gram with water in the grinder and form a fine batter.
    Do the same with rice too but the batter should be coarse and not as fine as the batter of black gram.
    Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, sugar, cashew nuts and baking powder.
    Mix all the ingredients well and keep it covered for about 1:30 TO 2 hours for self-fermentation.
     then heat the pressure cooker.
    Form a thin layer of oil on all the inside surface of the cooker.
    Now pour the mixed batter into the cooker and close the lid (without mounting the whistle-weight).
    Place the pressure cooker in simmer flame for about one hour.
    Now your hot podo pitha is ready.
    When the cooker comes to normal temperature take out the pitha carefully, and cut it into desired shapes and serve.

Ingredients

    Arua Chaula( Rice) -400gm
    Nadia(Coconut) – 1 whole
    Luna( Salt)- as per taste
    Refine Tela (Refined Oil) – as required

Preparation : 

    Soak the rice in water for 1 hr. grate the coconut.
    Make a fine paste of coconut and rice. Add salt and leave it for 1 hr.
    Add water to make a thin batter out of it.
    Heat oil in a tawa, pour some batter into it, and cover it.
    After sometime remove from flame (the upper portion should be cooked, don’t turn it). Serve hot with chatni or any spicy curry.

CHAKULI PITHA

Chakuli Pitha is a flat Odia rice-based fried cake traditionally made in the state of Odisha. Many people of odisha taking chakuli pitha as a morning breakfast with curry, sambar or chatni  and some others take as a dinner.

     It is prepared using rice flour, black gram, refined edible oil (preferably ghee or mustard oil), and salt.

     Biri (black gram dal skinless) -100 gm
     chaula (rice) -200gm
    Refined oil -10 tablespoon
    Salt – as per taste 
        Preparation : Step wise
    Soak the skinless black gram dal and rice in water for two hours.
    Make a fine paste of the black gram dal and rice.
    Add salt and required water to make a semi liquid batter. Whip well.
    Keep it covered for 20 mins.
    Heat tawa (you will take non stick  also ) on a medium flame.
    Spread a little oil on the tawa.
    Take the batter in a tablespoon and spread it on the tawa like a dosa.
    Turn the pitha upside down after 70 sec.
    When looks cooked remove it from tawa. Serve hot with chatni , sambar and sugar.