pitha | How to make pitha

By Shalini Verma  |  25th Aug 2018  |  
5 from 1 review Rate It!
  • Photo of pitha by Shalini Verma at BetterButter
  • Prep Time

    7

    Hours
  • Cook Time

    45

    mins
  • Serves

    8

    People

2

1

About pitha Recipe

A traditional dish from Bihar made by soaking and grinding rice

pitha is an aromatic, flavorful and delicious dish which is very much popular in Bihar. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When pitha is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing pitha at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 420 minute for the preparation and 45 minute to cook it perfectly. On the Better Butter website, you can find the recipe of pitha by Shalini Verma in step by step with pictures so you can easily learn how to cook the perfect pitha at your home without any difficulties. pitha is one of the representative dishes of Bihar which you can serve in any special occasions.

pitha

Ingredients to make pitha

  • 1 kg riced soaked and grind in thick consistency
  • 1/g chana dal soaked and grind in thick consistency
  • 1/2 spoon chilly powder 1/2 spoon garlic paste 1/2 sp turmeric
  • 2 chopped chilly and some coriander
  • salt to taste

How to make pitha

  1. form a dough of ric batter by heating in pan
  2. mix the ingredients in dal batter
  3. make a small roti like of rice dough fill in the chanadal batter and close the mouth
  4. do the same with other dough form a D shaped filled structure
  5. take Abig steaming container keep the pitha for steaming
  6. steam it for 1/2 an hour serve it as it is or cut in pieces and fry in oil and mustard steed

My Tip:

It should be steamed properly

Reviews for pitha (1)

Neema Bhardwaj2 years ago

Thanks for sharing this recipe.
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