A classic Odia sweet, Arisa Pitha is a crispy, deep-fried pancake made with rice flour and jaggery. Infused with cardamom and sesame seeds, it's a festive treat that's delightfully crunchy on the outside and soft inside.
Prep30m
Cook40m
Soak180m
Servings12
Serving:1 piece196 cal
Ingredients
For 12 servings
1.5 cupRaw Rice (Short-grain rice like 'Arua Chaula' is preferred)
Wash the raw rice thoroughly under running water until the water runs clear. Soak the rice in ample water for 4-6 hours.
Drain the water completely using a colander. Spread the soaked rice on a clean kitchen towel and let it air dry for about 30-45 minutes. The rice grains should feel moist to the touch, not completely dry.
Grind the moist rice in a mixer grinder in small batches to a fine powder. Sieve the flour to remove any coarse particles. This fresh, moist flour is key to a soft pitha.
2
Make the Jaggery Syrup (Paga)
In a heavy-bottomed pan or kadai, combine the grated jaggery and water. Place it over medium heat.
Stir continuously until the jaggery dissolves completely. Bring the syrup to a rolling boil.
Cook for 8-10 minutes, stirring occasionally, until the syrup thickens and large, glossy bubbles form. To test for the correct 'soft ball' consistency, drop a tiny amount of syrup into a small bowl of cold water. It should hold its shape and you should be able to gather it with your fingers to form a soft, pliable ball. This step is critical for the pitha's texture.
A classic Odia sweet, Arisa Pitha is a crispy, deep-fried pancake made with rice flour and jaggery. Infused with cardamom and sesame seeds, it's a festive treat that's delightfully crunchy on the outside and soft inside.
This odia recipe takes 70 minutes to prepare and yields 12 servings. At 195.64 calories per serving with 1.94g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Once the jaggery syrup is ready, reduce the flame to the absolute lowest setting.
Immediately stir in the green cardamom powder and salt.
Begin adding the prepared rice flour, about half a cup at a time, stirring vigorously with a sturdy spatula or wooden spoon to prevent lumps from forming.
Continue adding flour and mixing until the mixture comes together to form a soft, smooth, non-sticky dough that starts to pull away from the sides of the pan. You may not need all the flour, so add it gradually.
Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes.
4
Shape the Pithas
While the dough is still warm and comfortable to handle, grease your palms with a little oil or ghee.
Take a small, lemon-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball.
Gently flatten the ball to form a disc (pitha) about 2 inches in diameter and 1/4 inch thick.
Spread the sesame seeds on a plate and gently press both sides of the pitha onto the seeds so they adhere well. Repeat for the remaining dough.
5
Fry the Arisa Pithas
Heat the oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily, not instantly.
Reduce the flame to low-medium. Carefully slide 2-3 shaped pithas into the hot oil, ensuring not to overcrowd the pan.
Fry on low-medium heat for about 3-4 minutes per side. They will puff up slightly. Flip them gently and continue to fry until they are a deep, golden-brown color on both sides.
Once fried, use a slotted spoon to remove the pithas. Gently press them against the side of the kadai to drain excess oil.
6
Cool and Store
Place the fried pithas on a wire rack or a plate lined with paper towels to cool completely.
The pithas will become crispier as they cool. Serve them at room temperature. They can be stored in an airtight container for up to a week.
Pro Tips
1The consistency of the jaggery syrup (paga) is the most important step. If undercooked, the pitha will dissolve in oil. If overcooked, the pitha will become hard.
2Always use freshly prepared, moist rice flour. Dry, store-bought rice flour will result in hard and dry pithas.
3Fry the pithas on a consistent low to medium flame. Frying on high heat will cook the outside too quickly, leaving the inside raw.
4Do not overcrowd the pan while frying. This lowers the oil's temperature and can make the pithas oily and soggy.
5If your dough seems too dry, add a teaspoon of warm water or milk. If it's too sticky, you may need a little more rice flour, but be cautious not to add too much.
6Ensure the pithas are completely cool before storing them in an airtight container to maintain their crispness.
Recipe Variations
Add Coconut
Add Coconut
Mix 1/4 cup of freshly grated coconut into the dough along with the rice flour for a richer flavor and chewier texture.
Spice it Up
Spice it Up
Add a pinch of black pepper powder or a teaspoon of fennel seeds (saunf) to the jaggery syrup for a different aromatic profile.
Use Black Sesame
Use Black Sesame
Substitute white sesame seeds with black sesame seeds for a nuttier flavor and a distinct look.
Health Benefits
✨
Source of Energy
The combination of rice flour and jaggery provides a quick source of carbohydrates, making it an effective energy booster.
✨
Rich in Iron
Jaggery is a natural, unrefined sugar that retains molasses, making it a good plant-based source of iron, which is essential for preventing anemia.
✨
Good for Bone Health
Sesame seeds are an excellent source of calcium and zinc, minerals that play a crucial role in maintaining bone density and overall skeletal health.
Frequently Asked Questions
How many calories are in one Arisa Pitha?
One Arisa Pitha (approximately 45g) contains around 150-180 calories, primarily from carbohydrates (rice flour, jaggery) and fat from deep frying.
Is Arisa Pitha healthy?
Arisa Pitha is a traditional festive treat and should be consumed in moderation. While jaggery offers more minerals like iron compared to refined sugar, the dish is high in calories and fat due to being deep-fried. It's best enjoyed as an occasional indulgence.
Why did my Arisa Pitha dissolve in the oil?
This is the most common problem and it happens when the jaggery syrup (paga) is undercooked. If the syrup doesn't reach the 'soft ball' stage, the dough won't bind properly and will disintegrate in the hot oil.
Why is my Arisa Pitha hard?
Hard pithas are usually a result of overcooked jaggery syrup (cooked beyond the soft ball stage) or using dry, store-bought rice flour instead of fresh, moist flour.
Can I use store-bought rice flour?
For the most authentic and best texture, it is highly recommended to make fresh, moist rice flour at home. Store-bought flour is very dry and can result in hard pithas. If you must use it, you might need to add a little milk or water to form the dough.
How long can I store Arisa Pitha?
Once cooled completely, Arisa Pitha can be stored in an airtight container at room temperature for up to one week. Their texture remains crispy for several days.
