Pitha – a large umbrella covering both savoury and sweet kinds. Some are fried and dunked in sugar syrup, sweet milk, or steamed, and sometimes they are stuffed with sweet or savoury fillings. They can be eaten by themselves or with spicy curry, bhortas or chutney.
Pithas can be compared to fritters and dumplings of sorts. The fried ones also remind me of buñuelos. I mean fried dough can never go wrong, right?
Ingredients
- 2 cups basmati rice
- 1/2 cup parboiled rice
- 2 and 1/2 cups water
- Canola oil spray can
- 1/4 cup cilantro, chopped (optional)
- 2 tablespoon red onion, chopped (optional)
- 5 to 6 bird’s eye chillies, chopped (optional)
Directions
- In a large bowl or a rice washer — wash and rinse both rice at least 3 times or until the water runs clean or significantly less cloudy.
- Soak the rice for 12 hours or overnight — make sure the water is at least 2 inches above the rice.
- Once ready to make the pithas, drain the rice, add to a blender with 2 and 1/2 cups of water, and blend.
- Transfer the mixture into a large bowl and add about a teaspoon of salt or to taste. Add the cilantro, chillies and onions to the mixture (if using) and give it a good mix.
- Transfer the mixture to a pourable device to make it easier for a precise pour (like a measuring cup.)
- Heat the pitha pan or an aebleskiver/takoyaki pan and spray it with canola or vegetable oil.
- Carefully pour the mixture onto the pan, cover, cook for 1 minute on high heat, and reduce the heat to medium for another 2 minutes.
- The pithas should release easily once fully cooked — if it’s not releasing — turn the heat to low and cover for 1 minute or so until cooked.
- Serve the pithas with a spicy curry, chilli, cilantro bhorta/chutney, or “shutki” (if available), and enjoy!
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