Saga Pitha with Amba Khatta

Instructions

1. 1

   Soak the Rice and Dal

   • Rinse the parboiled rice and urad dal separately under cool running water until the water runs clear.
   • In a large bowl, combine the rinsed rice, urad dal, and fenugreek seeds.
   • Add enough water to cover the mixture by at least 2 inches. Let it soak for 4 to 6 hours.
2. 2

   Grind the Batter

   • Drain the soaking water completely.
   • Transfer the soaked rice and dal mixture to a high-speed blender or wet grinder.
   • Add about 1/2 cup of fresh water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The consistency should be similar to pancake or idli batter – thick but pourable.
   • Transfer the batter to a large bowl, ensuring there is enough space for it to rise.
3. 3

   Ferment the Batter

   • Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
   • The batter is perfectly fermented when it has increased in volume, appears light and airy with tiny bubbles, and has a slightly sour aroma.
4. 4

   Prepare the Pitha Mixture

   • Once fermented, gently stir the batter to slightly deflate it.
   • Add the finely chopped spinach, grated ginger, chopped green chilies, cumin seeds, and salt to the batter.
   • Mix everything thoroughly until all the ingredients are evenly distributed.
5. 5

   Cook the Saga Pithas

   • Heat a non-stick tawa or a cast-iron skillet over medium heat. Grease it lightly with about 1/2 teaspoon of oil.
   • Once the tawa is hot, pour a ladleful (about 1/3 cup) of batter onto the center. Gently spread it into a small, thick circle, about 4-5 inches in diameter. Do not spread it too thin.
   • Drizzle a little oil around the edges of the pitha.
   • Cover with a lid and cook on medium-low heat for 2-3 minutes, until the top surface looks cooked and the bottom is golden brown.
   • Flip the pitha carefully. Cook the other side uncovered for another 1-2 minutes until it has golden-brown spots.
   • Repeat the process with the remaining batter, greasing the tawa lightly for each pitha. This recipe makes about 8 pithas.
6. 6

   Serve

   • Serve the hot Saga Pithas immediately with coconut chutney, tomato khatta (sweet tomato chutney), or ghuguni (yellow pea curry) for an authentic Odia meal.