Bhapa Pitha

Ingredients:

Parboiled rice 1 cup

Store bought rice flour 2 tbsp.

Pinch of salt

Liquid milk & water mixed (around 1/3 cup)

For the filling:

Grated fresh coconut

Jaggery

(You can use any savoury filling too, instead of coconut and jiggery, like egg, meat, fish, or even veggies)

 

Method:

Soak the rice overnight or for at least 5/6 hours. Drain the water and grind it in a grinder. Add the store bought rice flour with it.

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. Don’t add the entire liquid all at one go. You may not need that much liquid. If the flour binds together it means that the flour is ready. If the flour is dry, the pitha will break apart.

Now sieve the flour through the strainer. Take two pieces of clean cotton cloths and two small bowls.  In the bowl spread some flour and then add the coconut and jaggery. 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 and steam it for 4/5 minutes.

For steaming 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 bhapa pitha on it. But you must put the lid on while steaming.

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