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A traditional Assamese steamed rice cake, this pitha is incredibly soft and fluffy. Made with rice flour and a sweet coconut filling, it's a beloved breakfast or snack, especially during the Bihu festival.
Prepare the Rice Flour Mixture
Create the Sweet Filling
Set Up the Steamer
A traditional Assamese steamed rice cake, this pitha is incredibly soft and fluffy. Made with rice flour and a sweet coconut filling, it's a beloved breakfast or snack, especially during the Bihu festival.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 450.47 calories per serving with 6.43g of protein, it's a moderately challenging recipe perfect for breakfast or snack.
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Assemble and Steam the Pitha
Serve Immediately
For a nutty alternative, use a filling made from roasted and ground black sesame seeds (til) mixed with jaggery.
Omit the sweet filling and serve the plain steamed rice cake with a savory lentil curry (dal) or a spicy potato dish (aloo pitika).
Add a pinch of ground fennel seed or nutmeg to the rice flour mixture for a different aromatic profile.
Made from rice flour, this pitha is a rich source of carbohydrates, providing a quick and easily digestible energy boost.
As it is made entirely from rice flour, Tekeli Pitha is naturally gluten-free, making it a suitable snack for individuals with celiac disease or gluten intolerance.
The use of jaggery instead of refined white sugar provides trace amounts of minerals like iron, magnesium, and potassium, and it is processed more naturally.
Fresh coconut is a good source of healthy fats, particularly medium-chain triglycerides (MCTs), which are metabolized differently than other fats and can be a ready source of energy.
Tekeli Pitha is a traditional snack that offers energy from carbohydrates. It's healthier than deep-fried snacks as it's steamed. Using jaggery instead of refined sugar adds minerals like iron. However, it is high in carbs and sugar, so it should be enjoyed in moderation as part of a balanced diet.
One serving, which consists of two pithas, contains approximately 375-400 calories. The exact number can vary based on the amount of jaggery and coconut used.
This usually happens for two reasons: either too much water was added to the rice flour, creating a dough-like consistency, or the flour was packed too tightly into the mould. The flour mixture should be light, airy, and crumbly to allow steam to cook it properly.
Absolutely! You can use an idli stand, a regular pot with a steaming rack, or even a pressure cooker without the whistle. Any small, heat-proof bowl or cup can be used as a mould.
The most authentic and best-tasting pithas are made from freshly ground flour from short-grain, aromatic rice like Joha. If that's not available, a good quality store-bought rice flour will work, but the texture might be slightly denser.
Tekeli Pitha is best eaten fresh. If you have leftovers, store them in an airtight container at room temperature for up to a day. To reheat, steam them for a few minutes until soft again. Microwaving can make them tough.
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