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Delicate, lacy rice crepes from Bengal, made with a very thin rice flour batter. This savory pitha has a beautiful net-like texture and is perfect for breakfast or a light snack, especially when paired with a spicy curry.
For 4 servings
Prepare the Batter
Heat the Pan
Pour and Cook the Pitha
This recipe goes great with these complete meals
Delicate, lacy rice crepes from Bengal, made with a very thin rice flour batter. This savory pitha has a beautiful net-like texture and is perfect for breakfast or a light snack, especially when paired with a spicy curry.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 238.88 calories per serving with 4.49g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Fold and Serve
Omit the onion, chili, and coriander. Add 2-3 tablespoons of grated date palm jaggery (patali gur) or sugar to the batter for a sweet pitha. Serve with a sprinkle of grated coconut.
After drizzling the batter onto the pan, crack a small egg into the center. Sprinkle with a pinch of salt and pepper. Cover and cook until the egg white is set and the yolk is cooked to your liking.
Add 1/4 teaspoon of turmeric powder for a golden color and 1/4 teaspoon of nigella seeds (kalonji) to the batter for a distinct, nutty flavor.
Made entirely from rice flour, this pitha is an excellent choice for individuals with celiac disease or gluten sensitivity, offering a delicious bread alternative.
The thin, steamed nature of this crepe makes it very light on the stomach and easy to digest, making it ideal for breakfast or a light meal without causing heaviness.
This dish is prepared with only a minimal amount of oil used for greasing the pan, making it a significantly lower-fat option compared to deep-fried breads like puris or parathas.
As a carbohydrate-rich food, Kholasapori Pitha provides a quick and sustained source of energy, perfect for starting your day or as a revitalizing snack.
Sticking usually happens for three reasons: the pan isn't hot enough before you pour the batter, the pan isn't greased adequately, or the batter is too thick. Ensure the pan is very hot and lightly oiled.
The key is a very thin, watery batter and a hot pan. When you drizzle the thin batter from a height onto the hot surface, it separates and forms the characteristic lacy pattern.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Before using, bring it to room temperature and whisk it very well to recombine the flour and water.
Traditionally, freshly ground, non-parboiled rice (Aatop Chal) is used. For store-bought options, a fine, fragrant rice flour like Gobindobhog or any fine-textured rice flour works best. Avoid coarse flour.
Yes, it is a relatively healthy dish. It's naturally gluten-free, low in fat as it uses minimal oil, and steamed-cooked. It serves as a light source of carbohydrates, making it a good breakfast or snack option.
A single serving of two pithas contains approximately 160-190 calories, depending on the exact amount of oil used for greasing the pan. It's a light and low-calorie option compared to other fried breads.
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