Kholasapori Pitha
A rustic Assamese rice pitha made with a soft rice flour dough and a sweet coconut and jaggery filling. It is gently cooked on a pan until lightly toasted outside while the center stays tender and fragrant.
For 4 servings
- saute · ~7 min
Make the coconut filling.
1.Heat a pan over low heat and add the grated coconut.2.Add the jaggery and cook, stirring, until it melts and coats the coconut evenly.3.Add the cardamom powder and cook 2 to 3 minutes until the mixture turns sticky but not wet.4.Take it off the heat and let the filling cool.TIPDo not overcook the filling or it will harden and become difficult to stuff. - boil · ~6 min
Cook the rice dough.
1.Bring the water and salt to a boil in a wide pan.2.Lower the heat and add the rice flour gradually, stirring quickly to avoid lumps.3.Mix until the flour comes together into a soft mass and no dry flour remains.4.Cover and cook on very low heat for 2 minutes.TIPKeep the dough soft and warm; a dry dough will crack while shaping. - mix · ~5 min
Knead the warm dough.
Transfer the warm dough to a plate or bowl. When cool enough to handle, knead it for 3 to 4 minutes until smooth and pliable. Divide into 4 equal portions.
- assemble · ~7 min
Shape and fill the pitha.
1.Take one portion of dough and flatten it into a small cup in your palm.2.Place a quarter of the coconut filling in the center.3.Bring the edges together and seal well.4.Gently flatten into a thick round pitha.TIPIf the edges crack, moisten your fingers lightly with water and smooth them closed. - fry · ~12 min
Cook the pitha on a pan.
1.Heat a heavy pan and brush it lightly with ghee.2.Place the pitha on the pan and cook on low heat until light golden spots appear underneath.3.Flip gently, brush with a little more ghee, and cook the other side.4.Cook all 4 pitha the same way until the outside is lightly toasted and the inside stays soft.TIPUse low heat so the rice layer cooks through without burning. - serve
Serve the Kholasapori Pitha warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the coconut-jaggery mixture fully before stuffing, or steam will soften the rice shell and cause leaks.
- 2Add the rice flour to boiling water in a steady rain while stirring fast so the dough stays smooth, not grainy.
- 3Knead the dough while still warm; once it cools completely, Kholasapori Pitha is more likely to crack at the edges.
- 4Keep unused dough portions covered with a damp cloth so they do not dry out while you shape the others.
- 5Seal the pitha firmly and smooth any cracks with wet fingers to prevent the jaggery filling from oozing onto the pan.
- 6Cook on low heat only; the right cue is pale golden spots outside while the center still feels soft when pressed lightly.
- 7Leftover pitha can be reheated on a covered pan over very low heat to soften the rice layer again without drying it out.
Adapt it for your goals.
Sesame-jaggery
Add a little toasted sesame to the coconut filling for a nuttier, more traditional winter-style flavor.
veganVegan
Replace the ghee with coconut oil or a neutral oil for a dairy-free version that still cooks up soft and aromatic.
less sweetLess-sweet
Reduce the jaggery slightly to let the fresh coconut and rice flavor come through more clearly.
mini pithaMini-pitha
Divide the dough into smaller portions for bite-size pitha that cook faster and are easier to serve as a snack.
Why this is on our healthy list.
Naturally Gluten-Free
Made with rice flour rather than wheat, this pitha is suitable for those avoiding gluten-containing grains.
Contains Healthy Fats
Fresh coconut and a little ghee provide satisfying fats that add richness and help make the snack more filling.
Less Processed Sweetener
Jaggery is a traditional sweetener that offers deeper flavor than refined sugar in the coconut filling.
Frequently asked questions
It usually means the dough has cooled or dried out too much. Knead it warm and smooth cracks with lightly wet fingers.
