Chitau Pitha
A delicate, lacy rice pancake from Odisha, made with a simple batter of rice and coconut. These soft, steamed pithas are traditionally prepared for the Chitalagi Amabasya festival and pair wonderfully with sweet coconut milk (kheeri) or savory curries like dalma.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Rice
- b.Wash the Arua rice thoroughly under running water 3-4 times, until the water runs clear.
- c.Soak the rice in plenty of fresh water for a minimum of 4 to 6 hours, or overnight for best results. This step is crucial for a smooth batter.
- 2
Step 2
- a.Prepare the Batter
- b.Drain all the water from the soaked rice.
- c.Transfer the drained rice to a high-speed blender jar. Add the fresh grated coconut, salt, and sugar.
- d.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.
- e.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.
- 3
Step 3
- a.Cook the Pithas
- b.Heat a heavy-bottomed pan, preferably a cast-iron tawa or a traditional iron karahi, over medium heat.
- c.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.
- d.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.
- e.Immediately cover the pan with a tight-fitting lid. This traps the steam, which is essential for cooking the pitha.
- f.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.
- g.This pitha is only cooked on one side. Do not flip it.
- 4
Step 4
- a.Serve Hot
- b.Gently lift the pitha from the pan using a spatula. You can fold it in half if you like.
- c.Repeat the process for the remaining batter, greasing the pan lightly before making each pitha.
- d.Serve Chitau Pithas immediately while they are hot and soft. They pair excellently with Odia Dalma, Ghuguni (pea curry), or sweet coconut milk (kheeri).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is the most critical factor. It must be thin and pourable to achieve the signature lacy, porous texture.
- 2Using a well-seasoned cast-iron pan (tawa) or a traditional Odia 'kadhai' yields the best, most authentic results.
- 3Maintain a medium-low flame throughout the cooking process. High heat will burn the bottom before the top gets steamed.
- 4Ensure your lid fits snugly on the pan to trap the maximum amount of steam for a soft, spongy pitha.
- 5For extra flavor, you can add a pinch of crushed green cardamom to the batter if you plan to serve it with a sweet accompaniment.
Adapt it for your goals.
Sweet Version
Replace the sugar with 1-2 tablespoons of grated jaggery for a more traditional, earthy sweetness. You can also add a pinch of edible camphor (karpura) for a festive aroma.
Savory FlavorSavory Flavor
For a savory twist, you can add finely chopped cilantro or a pinch of crushed black pepper to the batter before cooking.
Why this is on our healthy list.
Gluten-Free Energy Source
Made entirely from rice, Chitau Pitha is naturally gluten-free, making it an excellent option for individuals with gluten intolerance or celiac disease. It provides a good source of carbohydrates for sustained energy.
Provides Healthy Fats
The inclusion of fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can be a quick source of energy for the body and brain.
Easy to Digest
The steaming method of cooking and the simple, minimal ingredients make Chitau Pitha light on the stomach and easy to digest, suitable for breakfast or as a light snack.
Frequently asked questions
One serving of two Chitau Pithas contains approximately 340-360 calories, primarily from the rice and coconut. The exact count can vary based on the size of the pitha and the amount of ghee used.