By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
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Chitoi Pitha
The traditional rice and coconut pancake Chitoi Pitha is served to Lord Jagannath on the occasion of chitoi amavasya. There are varied variations of the dish that can either be sweet or savoury.
Ingredients
(Serves 4 persons)
Rice flour: 1 cup
Grated coconut: ½ cup
Jaggery: ½ cup
Cardamom powder: ½ tsp
Salt a pinch
Ghee for frying
Step 1
Mix rice flour with water to form a lump-free smooth batter. It should have a runny consistency like pancake batter.
Step 2
To this add the grated coconut, jaggery, cardamom powder and a pinch of salt. Give it all a good mix to combine the ingredients.
Step 3
Heat a non-stick pan and add ghee. Pour a ladle full of batter and spread it thinly to make a pancake-like shape.
Step 4
Cook on medium heat until the edges start to brown and the pancake becomes firm. Add a little ghee on the top. Once done, take them out. One can fold or roll while serving.
Step 5
The chitoi pitha can be enjoyed with sweetened coconut or jaggery.
