Chitau pitha is a watery rice pitha(crepe/dosa) made out of […]
Chitau pitha is a watery rice pitha(crepe/dosa) made out of coconut(Nadia) and rice(chaula). Chitau pitha has many small tiny holes makes the pitha not only eye catchy but also taste delicious.
Chitau pitha is prepared On Chitta Lagi Amabasya. The trinity lord( Jagannath,Bala bhadra and Devi Subhadra) in puri temple are beautifully decorated with chitta on their fore head (ornaments of the forehead) which can be made out of gold,diamond..many more.
It is performed in the shrine of Jagannath temple because in the time of Ratha Yatra (chariot festival) their golden mark taken out during these nine days of travel.On the month of August which is known as Chitta Lagi Amabasya all the deities again bear chita on their forehead.
To celebrate this auspicious day devotes offered to lord Chitau pitha so the day name celebrated as Chitta Lagi Amabasya..
Chitta Lagi Amabasya is celebrated in most of the household through the state odisha and people relish he day offering chitau to god..
It is observing that in village ,farmers offering pitha to mother earth in a faith to save their farmland from insects and they can work in field without harm..There are many believes offering pithas will save the farmer from insects while working in field and save their crops too.There are many believes but one meaning to protect themselves from any harmful insects to natural calamity.
With out coconut ,its well known as chitau in every household of odisha. It is also one of the delicacy of south India which is popular as Neer(dosa) literally known as water dosa. But for neer dosa there you can skip coconut either.In odisha if we dont add coconut to the pitha then we call
Preparing chitau is a fun cooking,any one can do it.Unlike other dosa or pitha,coconut chitau there is no worry for consistence. The pitha goes well ,as more water you will add to the batter.But there should be some limit but yes you should not bother for thick consistence
Any rice goes well for Nadia chitau. I have used arua chaula you can use any dosa rice or basmati rice also.Soak the rice for 5 to 6 hours.Then clean and rinse the rice.Discard the water.
Use scrapped coconut.Remove the dark brown skin of coconut using peeler and cut them into small pieces.
Now Pour the rice in the blender and add little water.Pulse the rice for 3 to 4 times ,use a spoon to scrap the edges of the blender.
Now add coconut ,skinned black gram and add little water to form a smooth batter. Don’t add more water,it will be difficult to grind the batter.
You can either skip the black gram,i have used it to bind the pitha nicely.
Always blend the rice in small batches for better result..
Now pour the mixture into a large bowl.Add water into the batter until get thin consistency like milk. The batter should be thin.The consistency of the batter can be adjusted adding more water or rice powder.
Add salt and keep it a side.unlike other dosa/pitha batter,for chitau there is no need to ferment it.Once you blended its ready to use
Don’t store the batter for long time use,else the batter will give a sour taste and oily smell of coconut,which you unable to eat.So you can keep it refrigerator for one day.
Heat a non stick pan or an skillet.Grease the oil and pour one ladle full batter on the hot pan.
If you are using a non stick pan,then there is no need to grease the pan.
For iron or aluminum skillet ,you should be grease the pan.
If the pan is bigger in size,then you can pour extra one more ladleful batter.
Yes though the pan is hot so always tile the pan as soon as possible else batter will be stick to the pan and wont come out nicely.
Tilt the pan so that the batter spread out evenly.Cover the pan and continue cooking over medium flame about 1 minute.
To get the tiny holes,the pan should be hot and the batter should be thin.
So never cook the pitha on medium /low flame .Always check the consistency of batter adjust it by adding little more water or rice flour in it.
Once done the top of the pitha comes out with many tiny holes like bee hives,its done now.
The top of the pitha has no runny batter but moist.
Repeat the same process for rest of the batter.
To avoid sticking each other, never stack the pitha when they are hot.You can keep one above the other once they cool.
NADIA CHITAU PITHA|COCONUT DOSA
yield : servings 10
prep time :6 hours
cook time :30 mins
total time : 6 hrs 30 mins
things we need to prepare
500 grams rice
1 tbsp skinned black gram
wash and rinse rice thoroughly.Add enough water to soak for 5 to 6 hours.Discard the water.
Rinse and wash the black gram and soak it for 5 to 6 hours.
Remove the dark brown skin of the coconut flesh and chop them into small pieces.
Blend them in a blender.
Pulse rice and black gram for 4 to 5 times using little water.Now add chopped coconut and little more water to form a smooth paste.
Pour the mixture into a bowl and add enough water to prepare a consistency like milk or butter milk.Add salt and keep it a side.
Heat a non stick pan/aluminum or iron skillet.Grease them using 1 tsp oil .Now pour one ladle full batter on the hot pan over high flame.Tilt it immediately to spread evenly else batter will be stick to the pan.
You can see tiny small holes and cover the pan,cook on medium flame around 1 minute.
Then you can see the top of the pitha has no runny batter but moist.Off the gas and serve hot with milk or any chutney/curry.
Do the same for the rest of the batter.Keep remember the top of the chitau is sticky when hot,so never layer it with another pitha until they get cold.