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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.
Soak the Rice
Prepare the Batter
Cook the Pithas
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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.
This odia recipe takes 280 minutes to prepare and yields 4 servings. At 376.93 calories per serving with 5.8g of protein, it's a moderately challenging recipe perfect for breakfast or snack.
Serve Hot
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.
For a savory twist, you can add finely chopped cilantro or a pinch of crushed black pepper to the batter before cooking.
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.
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.
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.
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.
Yes, Chitau Pitha is a relatively healthy dish. It is steamed, not fried, making it low in oil. It's also naturally gluten-free and provides energy from carbohydrates. The coconut adds healthy fats. It's a wholesome traditional snack or breakfast item.
Sticking usually happens for two reasons: the pan is not hot enough when you pour the batter, or the pan is not well-seasoned or greased. Ensure the pan is properly heated before pouring the batter and grease it lightly before making each pitha.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature and check the consistency before making the pithas; you may need to add a little water if it has thickened.
The traditional choice is 'Arua Chaula', a type of short-grain, raw rice from Odisha. If unavailable, you can use any other short-grain raw rice like Sona Masuri. Avoid using parboiled or long-grain rice like Basmati.
Chitau Pitha is very versatile. For a savory meal, serve it with Odia classics like Dalma, Ghuguni (yellow pea curry), or Mutton Kasa. For a sweet treat, it's delicious with sweetened coconut milk (Nadia Rasa Kheeri) or Rabdi.