Hukoti Maas Chutney with Bora Saul Pitha

Ingredients

• 1 cup Bora Saul Rice (Also known as Assamese glutinous rice, soaked for 8 hours)
• 0.75 cup Jaggery (Grated or powdered for easy mixing)
• 0.25 tsp Salt (A pinch to balance the sweetness)
• 2 tbsp Water (Use sparingly, only if needed for grinding)
• 2 cup Vegetable Oil (For deep frying)

Instructions

1. 1

   Prepare the Rice (8 hours soaking + 5 minutes draining)

   • Wash the Bora Saul rice under cool running water until the water runs clear.
   • Place the washed rice in a large bowl and cover with plenty of water. Let it soak for at least 8 hours, or preferably overnight.
   • After soaking, drain the rice completely using a colander. Let it sit for 5-10 minutes to ensure all excess water has been removed.
2. 2

   Grind the Rice Paste (5-7 minutes)

   • Transfer the drained rice to a high-powered blender or a wet grinder.
   • Grind the rice into a smooth, thick paste. The paste should be very thick and not runny.
   • Add water, one teaspoon at a time, only if the grinder is struggling to move. The goal is to use as little water as possible.
3. 3

   Make the Pitha Batter (3-5 minutes)

   • Scrape the rice paste into a mixing bowl.
   • Add the grated jaggery and salt to the rice paste.
   • Using your hand or a sturdy spoon, mix everything together thoroughly until the jaggery completely dissolves and the batter is uniform. The final batter should have a thick, dropping consistency.
4. 4

   Fry the Pithas (15-20 minutes)

   • Heat the vegetable oil in a kadai or deep pan over medium heat. The oil should be about 2 inches deep.
   • To test if the oil is ready, drop a tiny speck of batter into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
   • Carefully drop tablespoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
   • Fry on medium-low heat for 4-5 minutes, turning them occasionally, until they are a deep golden brown and cooked through.
   • Avoid high heat, as it will cook the outside too quickly, leaving the inside raw and doughy.
5. 5

   Drain and Serve (2 minutes)

   • Once golden brown and crisp, use a slotted spoon to remove the pithas from the oil.
   • Place them on a plate lined with paper towels to absorb any excess oil.
   • Serve the Bora Saul Pitha hot or warm, and enjoy the chewy, sweet treat.