My Mom is one of those very simple women who didn’t change much with time. I have never seen her wearing anything other than saree; her hair is always casually tied into a bun with a red bindi on her forehead and no make up whatsoever. Her fashion sense could be old fashioned but I adore how quickly she got herself accustomed to smart phones. For someone who never cared to have a mobile phone, she very proficiently chats with me on WhatsApp and even learnt video calling on Skype. Well, she does explain that its only because she wants to watch Avyan grow, even if virtually. I am just glad that we can get on Skype and cook together. She taught me to prepare these Chitoi Pitha exactly that way.
What is Pitha or Pithe ?
Pitha or Pithe are sweet treats, which are typically prepared with rice flour mixed with wheat or all-purpose flour. Mostly popular in eastern region of India, and Bangaladesh, Pitha/Pithe could be dumplings, tiny cakes or pancakes (like the one I am sharing today).
What is Chitoi Pitha
Chitoi Pitha or Steamed Pancakes are a little tricky to prepare. It’s a traditional food from Bangladesh. The batter needs to be of perfect consistency, not runny but thin enough so you can ladle it on the hot pan. Then, it’s steamed after covering with a lid and sprinkling just enough water all around. Too much water and it gets mushy, too less water and it gets dry. Unlike typical pancakes, these are dense and chewy because they’re prepared with a mix of rice flour and wheat flour.
WATCH THE FULL VIDEO OF THE RECIPE
Every time we meet, Mom prepares Chitoi Pitha for me, several times. We love to have it for breakfast with some freshly grated coconut and shaved jaggery, preferably date palm jaggery. I do love to prepare the jaggery milk and enjoy few dudh chitoi pitha literary translating to milk chitoi pitha. Dunked in the creamy sweet jaggery milk, it turns into a comforting winter treat. A perfect Sankranti special to celebrate winter harvest of rice, wheat and jaggery.
Preparing Chitoi Pitha with out the mold!
Typically Chitoi Pitha is preared in a special cast iron or earthen ware pan with holes in it. The batter is poured in those holes and then steamed until cooked. I don’t have that special cookware and so I have always prepared it using a cast iron skillet.
You can also use a non stick pan. The authentic look might be missing but the taste is spot on. Give this easy Chitoi Pitha recipe a try and watch the video to understand the steps better.
