Chita Ruti Pitha Recipe
- Atop chal/Polauchal – 3 cups
- salt – 1 1/2 teaspoon
- lukewarm water – as needed
- oil – 1/2 cup for greasing the pan
- Wash and soak the rice for 2-3 hours. Drain water.
- Blend with some water until smooth paste.
- Rest for two hours.
- Add salt and mix well.
- Mix warm water a little by little until right consistency.
- Heat a pan on medium heat. Grease one teaspoon oil with kitchen tissue.
- Dip your hand into the batter, and then pour the batter into hot pan with your finger like a net.
- Cook for 1-2 minutes.
- Remove from heat carefully. Gently fold and keep on a plate.
- Cover them until serve.
- Serve with chicken/beef or any kind of your favorite curry.
- Atop chal/Polauchal – 2 cups
- Steamed rice – 1/4 cup
- Lukewarm water – as required
- Salt – as required
- Soak the rice for two hours.
- After two hours drain all water.
- Pour the soaked rice into a blender, along with salt, steamed rice and warm water as required.
- Blend then until a smooth paste.
- Keep the batter in a refrigerator for at least two hours, preferable to overnight.
- Heat a chitoi pitha on iron mold work on high heat.
- Reduce heat to medium. Pour 1/4 cup batter and cover it for 2-3 minutes. Cook the pitha at low flame for 2- 3 minutes. The temperature is very important. So always cook chitoipitha on a very hot wok at low flame.
- Cook just one side and loosen the edges around the pitha from mold or wok with a knife and take them out.
- Repeat the same process to make all pitha.
- Serve hot with coriander chutney or meat.
- Semolina/Shuji- 1 cup
- Flour -1/2 cup
- Egg- 1
- Sugar – 1/4 cup or your taste
- Salt – 1/8tbsp
- Clarified butter/Ghee/oil- 1Tbsp
- Baking powder- 1/4tbsp
- Warm milk- 4tbsp
- Oil – for deep fry
- Take shuji, flour, sugar, salt, baking powder and ghee in a large bowl, and mix it well.
- Now add the egg and knead the dough. If dough is too dry spread milk and knead it. Dough must not be too dry or too soft. It should be soft enough so that you can make balls with that. If it is not necessary do not use milk.
- In the same process make all the pitha.Make small balls from the dough.
- Take one ball and shaped it like an egg, then spread it on top of a colander thinly and start to fold from one end and finish it to another end and close it.
- Now heat oil in a pan.
- When oil is heated enough, add 3/4 pitha into it, stir it and fry it slowly until it turns to deep golden brown all over and then take it out from oil to a paper tissue. Do not make it hurry otherwise your pitha will remain uncooked inside.
- Fry rest of the pitha in the same process and serve it.
- You can preserve this pitha in an airtight box for 2/3 weeks. To preserve make sure your pitha is cool down.
Kola Pitha /Banana Fritters
3 medium sized banana
3/4th cup – 1 cup rice flour ( you may need more or less)
1/4th cup- 1/3rd cup sugar ( according to your taste)
1/2 tea spoon cinnamon powder
A pinch of nutmeg powder ( optional)
1 tea spoon baking powder
1/2 tea spoon baking soda
Oil for deep frying
Many use rice flour and flour together. If you wish you can do so. For very soft fritters, use flour and rice flour half and half. However, the original recipe only calls for rice flour.
- Blend the Bananas with the egg. Pour them in a bowl.
- Add the rice flour, sugar, baking powder, baking soda, cinnamon, nutmeg powder. Mix very well. The batter should be very thick.
- In the mean time heat the oil on medium -low flame and when ready ,drop little batter with your hand . Try to drop them close to the oil that would help to shape them as much round as possible. Fry until dark brown and crispy.
Enjoy hot or cold. Either way it tastes too good.
Lobongo Lotika Pitha
- Grated coconut- 2 cup
- Sugar- 1/2 cup or your choice
- Butter/ghee/oil-1/2 Tbsp + 2 Tbsp
- Cardamom-2 piece
- Cinnamon-1 stick
- Clove-10-15 pieces
- Flour- 1 cup
- Salt-1/2 ts
- Warm water- approximately 1/2 cup or less
- Oil- for deep fry
- Take 1/2tbsp ghee/oil in a pan and heat it to a medium heat. Saute cardamom and cinnamon, then add the coconut, sugar and salt and mix it well and keep it in medium heat. Stir occasionally. Make the mix dry and separated, then take off from heat and set aside.
- Now take flour in a bowl, add salt, 2tbsp ghee/oil and mix well. Slowly add warm water, knead well to make nice dough. Then divide the dough to small balls.
- Take a ball on rolling board and make a small size ruti. If necessary use flour during making ruti.
- Cut ruti with a knife to make a square shape.
- Now place a small amount of coconut mix in the middle of the square ruti, gather all the side in middle to cover mix and close it by putting a clove in the middle. Make all the LobongoLotika following this process.
- Heat oil in a pan. Put one Lobongo Lotika into oil, if it stands in the bottom for few seconds and then puff up you will understand oil is perfectly heated. Then add another few Lobongo Lotika and fry them slowly until both sides get a nice brown color.
- Then take them out on a paper towel to soak excess oil. Fry rest of the Lobongo Lotika and serve.
Moong Pakan Pitha
Rice flour-1 cup
- Moong dal-1 cup
- Cardamom-3/4 pieces
- Sugar-1 cup (for sirap)
- Oil for deep fry
- Salt-1tbsp or your choice
- Grind cardamom seeds and keep aside.
- Wash dal. Place 3 cup water into a deep pan. Add dal to the water and boil until it becomes soft, then stir it continuously to make it paste. If needed add more warm water. When dal become thick and water reduced add rice flour,grind cardamom,flour and salt, mix it continuously. When it becomes dry enough to make dough, remove from the pan into a mixing bowl. Add beaten egg and knead it well to form dough. Divide the dough to medium size ball.
- Take one ball on a rolling board and spread with rolling pin to a 1 cm thick sheet.
- Place 1 cup sugar to a deep pan. Add 1/4 cup water and boil. When sugar melted and syrup become thick enough turn off heat. Heat oil in the pan. Fry slowly your pitha until both side become brown.Do not hurry during fry otherwise pitha will remain uncooked inside.
- When frying is done take out it from oil to a paper towel, soak the oil in the paper towel and then place it to the syrup. Flip the both side into syrup for 30-40 seconds, then take out pitha in a plate.
- Cool down to the room temperature and serve.
- You can preserve your pitha into an airtight box.
Pati Sapta Pitha
- For Making Batter
- Rice flour – 2 cup
- Egg – 1
- Plain Flour – 1/4 cup
- Sugar – 1/2 cup
- For the filling:
- Milk – 1 1/2 ltr
- Rice flour – 2 tablespoon
- Sugar – 1/2 cup
- Cardamom powder – a pinch
- Mix all of the ingredients for making batter.
- Mix it carefully not making any lumps.
- Batter will be not too thick to thin.
- Keep the mixture in refrigerator for half an hour.
- In a pan add milk and bring it to boil.Now lower the flame let it simmer till reduce to half.
- Mix 2 tablespoon rice flour with 2 tablespoon cold water and add in the milk.
- Add sugar and cardamom powder.
- Cook for 10 minutes or until it becomes thick paste constancy.
- Remove from heat and let it cool.
- Keep aside.
- Heat a non-stick pan,add 1/2 teaspoon oil and spread over the pan with a paper tissue.
- Pour a thin layer of the mixture on it and spread it quickly with the ladle.
- Put the filling lengthwise at the center of it and roll it.
- Wait till the color is light brown.
- Cook it for 1 minute on a low hit.
- It will look like a tortilla.
- Repeat this process with rest of batter and filling.
- Serve Patisapta hot or chilled.
- Coconut-2 cup
- Sugar-5-6Tbsp or according to your taste
- Cardamom powder-1/4 tsp (optional)
- Rice flour-1 cup
- Salt-1/4 tsp
- Heat a pan in medium heat. Add Coconut, jiggery /sugar and cardamom powder and stir.
- Cook it for 5 minutes or until it get a thick consistency. Remove from the pan and set aside.
- Boil 1 cup water in a pan with salt (use a heavy bottom pan). Slowly add rice flour and stir continuously. Heat till there is no water left. Remove from the pan and knead well till the dough soft and smooth and not sticky.
- Wet your hand and knead the dough for a minute or so. Roll a big medium thick roti on a rice flour dusted counter top. Use additional extra flour to roll it out. Cut the roti into small rotes with anything round shaped object.
- You may make 12 small ball from the dough and make small bowl shape with your hand. Put coconut mixture in the middle of the dough bowl and seal the edge.
- You may also spread the ball a little with a rolling pin. Stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn’t come out.
- Arrange puli in a steamer and steam those for about 10 min.
- In absence of steamer place 5-7 puli in a colander. Boil 1 liter water in a deep pan. Put the colander over the pan and cover the colander with a lid and keep it for 10-12 min.By this time puli gets steamed properly.
- Take it out and let it cool. Steam rest of the pitha in the same process. Now it is ready to serve.
Ruti Pitha/Chaler Ruti
- Ground parboiled rice/Ground Atop Chal – 2 cups
- Ground parboiled rice/Ground Siddho Chal – 2 cups
- Water – 4 cups
- Salt – 2tbsp
- Sieve ground rice with a strainer well and keep aside.
- Boil 4 cups of water and salt in a nonstick pan.
- Add ground rice and mix with boiled water. At that time the dough becomes water. Don’t worry.
- Reduce heat to low.
- Cover and cook for 4-5 minutes on a very low heat.
- Cook until the white color of ground rice is no more.
- Remove from heat and let it cool.
- Now knead well until smooth dough. At that time you feel sticky dough. Take a very little water in your hand and knead more.
- Divide the dough into 22-24 equal parts.
- Make a smooth round ball.
- Sprinkle the work surface with flour before placing the ball of dough on top.
- Roll the ball into round ruti.
- Heat a tawa or non-stick pan.
- Heat a tawa or a flat pan on a medium heat. Place one rutiand once the rutistart bubbling then turn the ruti. Cook another side at the same process.
- Make all other ruti with the same process.
- Cover the rutiwith a kitchen towel before serving.
- Serve with duck/chicken/beef or any kind of your favorite curry.
- Rice flour-1 cup
- Atta flour-1/2 cup
- Brown sugar-3/4 cup or according to your taste
- Oil- for deep fry
- Soak jaggery with little warm water and mix well. There should not be any lumps.
- Put rice flour and flour to a mixing bowl. Mix well. Add jaggery and knead well. Add little warm water and make a batter. The batter should be thick like cake batter. Cover the bowl and keep it around 30 minutes.
- Heat oil in a deep pan. Take a deep round shape spoon. When the oil become hot enough take a spoon full batter and add to the oil.
- If oil is heated perfectly then pitha will remain in the bottom for few seconds and then puffs up. When it puffs up flip the side and fry.
- Then take out on a paper towel to soak the extra oil.
- 1 cup parboiled rice
- 2 tbsp store bought rice flour
Pinch of salt
Liquid milk& water mixed (around 1/3 rd cup)
- For the filling:
- Grated fresh coconut
Jiggery /khejurgur, molasses from silver date palm
- (You can use any savory filling too, instead of coconut and jaggery, like egg, meat, fish, or even veggies)
1. Soak the rice overnight or at least 5/6 hours.
2. Drain the water and let the rice drained out well.
3. Now grind it in a grinder or coffee grinder. Add the store bought rice flour with it.
4. Mix some water and milk. Don’t take too much, around 1/3rd cup. Add salt and sprinkle water & milk in a way that the flour must seem wet, not dry at all .Neither it should look like batter. If the flour binds together if you hold some of them in your palm, the flour is ready. It must not be dry that it doesn’t hold together. If the flour is dry, the pitha will break apart.
5. Now sieve the flour through the strainer. Take two pieces of clean cotton cloth and two small bowls.
6. In the bowl spread some flour and then add the coconut and jiggery. Cover it with another layer of flour. Don’t press too much or else, it will break down while placing it for steaming. Cover it with a piece of cloth and put in the steamer. Tap the bowl slightly, so that you can remove the bowl easily. Remove the bowl and cover the pitha with the remaining ends of the cloth.
7. Steam for 4/5 minutes. Prepare the same way using the other bowl and cloth. You remove one pitha and place another. For steaming I don’t have that specific utensil for making bhapapitha. You can do more than one at a time. You can take a small saucepan with water and place a large metal strainer or large slotted spoon over it, so that it covers the face of the utensil. Boil the water and steam the bhapapitha on it. But you must put the lid on while steaming.