Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) | How to make Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery)

By Maumita Paul Ghosh  |  11th Feb 2017  |  
5 from 1 review Rate It!
  • Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery), How to make Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery)
Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery)by Maumita Paul Ghosh
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

14

1

About Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) Recipe

Keteli Pitha. A symphony of fragrant rice, grated coconut and aromatic jaggery. Steamed in the lid of a kettle. Redolent of the earthy Assam, her lovely innocent people and the spirited exuberance of the Bhogali Bihu.

Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) is a popular aromatic and delicious dish. You can try making this amazing Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) in your kitchen. This recipe requires 5 minutes for preparation and 10 minutes to cook. The Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) by Maumita Paul Ghosh has detailed steps with pictures so you can easily learn how to cook Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) at home without any difficulty. Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) is enjoyed by everyone and can be served on special occasions. The flavours of the Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) would satiate your taste buds. You must try making Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) this weekend. Share your Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Maumita Paul Ghosh for inputs. In case you have any queries for Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) you can comment on the recipe page to connect with the Maumita Paul Ghosh. You can also rate the Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) and give feedback.

Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery)

Ingredients to make Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery)

  • 1 cup rice flour
  • 3/4 cup coconut freshly grated
  • 1/2 cup date palm jaggery finely chopped
  • A pinch of salt

How to make Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery)

  1. Take a kettle, fill it half with water and bring to a boil.
  2. Soak the rice for 2 hours, allow the rice to dry over a newspaper or muslin cloth to drain any excess water. Grind the rice to a fine powder, keep aside.
  3. Take the rice flour in a bowl, add salt, mix well.
  4. Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here
  5. A commonly used test for the texture of the dough is if you take a small portion in your palm and press it by closing your palm, the dough should not squeeze out from between your fingers.
  6. Wrap the lid of the kettle as shown in the Picture 3 with a damp muslin cloth.
  7. Spread a layer of the rice dough uniformly over the kettle lid (Picture 4). Add 1 tbsp of freshly grated coconut on the rice dough, followed by ½ tbsp of chopped jaggery.
  8. And finish it with another layer of rice dough (Picture 6). Do not press it too hard.
  9. Wrap with another piece of damp muslin cloth, put the lid back on over the boiling water.
  10. Steam for 10-12 minutes.
  11. Carefully remove the lid from the kettle. Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha.
  12. Serve immediately.

Reviews for Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) (1)

Tripti Bhatia2 years ago

very interesting recipe
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