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Pitha, or fita is a type of rice cake from the eastern regions of the Indian subcontinent. Learn the recipe of Pittha by vahchef.

Prepared using fresh rice flour and spicy masala lentil filling, these are a treat when served with Masala Chai.

About Recipe

How to make Pittha

(89 ratings)
0 reviews so far
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Author : Vahchef
Main Ingredient : Rice flour
Servings : 0 persons
Published date : November 27, 2016

Ingredients used in Pittha
• Chana daal - 1.5 cups.
• Rice flour - 1.5 cups.
• Garlic( chopped ) - 4 teaspoons.
• Ginger (chopped) - 2 teaspoons.
• Garam masala powder - 2 teaspoons.
• Heeng powder (asafoetida) - half tea spoon.
• Turmeric powder - 1 tea spoon.
• Dry red chili - 3 numbers.
• Salt - to taste.
• Oil - as required.
  • Soak chana daal overnight in a bowl of water. Next day clean it with fresh water, then drain in a colander.
  • Put dal in a food processor with mincing blade attached. Put all the masalas (spices) including heeng and salt and mince without adding any water.
  • When daal is fully grinded take out in a bowl. Taste for salt and adjust.
  • Make stiff dough of rice flour . Make 8 balls from with the atta dough.
  • Roll down small thick puris with rolling pin out of each dough ball.
  • Divide grounded dal in 8 equal part. Put one part in the middle of the thick atta puri.
  • Then brush with water on half the edge of the puri. Then stick the other half on the wet half by keeping the daal mix inside. Stick nicely by pressing with finger.
  • Meanwhile, fill pot with water and boil.
  • When the water starts to boil add little oil in it.
  • Now slowly put all the 8 pitthas in the boiling water and boil uncovered for 20 mins.
  • After 20 minutes, take out each pittha carefully with a slotted spoon and keep on a plate.

When slightly cool, serve with corianderchutney.

Cooking with images


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