Chitau Pitha with Odia Dalma

Prepare the Batter

• Drain all the water from the soaked rice.
• Transfer the drained rice to a high-speed blender jar. Add the fresh grated coconut, salt, and sugar.
• Pour in about 1.5 cups of water to start. Blend on high speed for 3-4 minutes until you get a completely smooth, lump-free batter.
• Check the consistency. It should be very thin and flowing, similar to buttermilk or thin cream. If it's thick, add the remaining 0.5 cup of water (or more, tablespoon by tablespoon) and blend again until you reach the desired consistency.

Cook the Pithas

• Heat a heavy-bottomed pan, preferably a cast-iron tawa or a traditional iron karahi, over medium heat.
• Once the pan is hot, reduce the heat to medium-low. Grease the surface lightly with a little ghee using a silicone brush or a piece of onion.
• Pour one ladleful of the thin batter directly into the center of the hot pan. Do not spread it with the ladle; allow it to spread naturally into a round shape with lacy edges.
• Immediately cover the pan with a tight-fitting lid. This traps the steam, which is essential for cooking the pitha.
• Let it steam for 2-3 minutes. You will see small pores forming on the surface. The pitha is cooked when the top surface appears set and is no longer liquid.
• This pitha is only cooked on one side. Do not flip it.

Serve Hot

• Gently lift the pitha from the pan using a spatula. You can fold it in half if you like.
• Repeat the process for the remaining batter, greasing the pan lightly before making each pitha.
• Serve Chitau Pithas immediately while they are hot and soft. They pair excellently with Odia Dalma, Ghuguni (pea curry), or sweet coconut milk (kheeri).

Combine and Finish

• Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
• Pour the hot tempering (chhunka) over the cooked dalma.
• Add the roasted coconut and freshly chopped coriander leaves.
• Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
• Check for seasoning and add more salt if needed. Serve hot with steamed rice.