- Raw Rice (Arua chaula) – 2 cups
- Coconut – 1 no.
- Salt – As per taste
Wash the rice & soak it over night.
Grate the coconut. In a cup, put soaked rice, coconut & grind to a smooth paste.Let it ferment for 4-5 hours. Now add salt to the fermented batter & mix properly.
Heat a kadai. Smear oil. Add a ladle of batter. Cover it with a tight shield so that the air can’t pass. Let it cook in low flame for 8-10 minutes. It gets cooked with the steam.
Then remove the lid & take out the Chitou pitha. (You can check for the readiness of pitha here by inserting a knife). The chitou pitha is cooked in one side only.
Serve hot with Milk or Alu Matar curry ot Dalma.
This pitha is made in every Odia house on Chitou Amabasya festival. This is offered to the snails by ladies of the houses not to harm their male members while working in the fields.The festival is celebrated in rainy season, when snails will be seen in abundant in the fields.
- The batter has coconut which will become sour if kept for more time.
- You can add coconut stuffings(Fry grated coconut with sugar,cardamom powder) on the top of the pitha before covering the lid. It takes 5/6 minutes more time to cook.
- You can add milk in the batter to make the pitha more soft.