Chitoi Pitha


  • Atop rice/Pilau rice 2 cups
  • Steamed rice 1/4 cup
  • Lukewarm water as required
  • Salt as required


  • Soak the rice for two hours after which you drain the water.  Pour the soaked rice into blender, along with salt, steamed rice and warm water as required and blend it to a smooth paste. Keep the batter into refrigerator for at least two hours, preferable to overnight.
  •  Heat a wok and 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 chitoi pitha on a very hot wok at low flame.
  • Cook just one side and loosen the edges around the pitha from r wok with a knife and take them out.
  • Repeat the same process to make all pitha. Serve hot with coriander chutney or meat.

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