Bangladeshi chitoi pitha

Chitoi Pitha is a traditional Bengali rice cake, soft and fluffy, often enjoyed during winter. Made from a simple rice flour batter, it’s cooked in a special clay pan, creating a delicate texture. Served with jaggery, coconut, or a savory side, Chitoi Pitha is a comforting treat that captures the essence of Bengali heritage.

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Prep Time 20

Cook Time 26

Course Breakfast, main dish, Pitha, rice cake, sides

Cuisine bangladeshi, Bengali

Servings 2 serves

Equipment

1 chitoi pitha korai, cast iron pan or Bangladeshi chitoi pitha mould.

Ingredients

3 cups rice flour. store bought or freshly home made.
1 tbsp salt
1 tsp baking powder
5-6 cups lukewarm water

Instructions

In a bowl add rice flour, salt, baking powder and mix well.
Add in two cups of water and mix well with your hand.
Knead the soft batter with your hands to break down any lumps.
After a few minutes, add rest of the water and mix well.
Using a blender/stick blender blend the mixture for a good 5-7 minutes.
You'll be left with a not too watery but not thick and smooth batter.
Let it rest for 20 minutes.
Meanwhile clean your pitha korai/ pan and heat it up on the stove.
splash some water to see if it's heated or not.
Now onto the batter again, you have to make sure you mix the batter with a ladle everytime you're going to pour some in the pan.
Now add 1 cup and a little more batter at a time, cover with a lid. and cook in high heat for 3 minutes.
Take off the cover and using a knife or a pointy butter knife gently lift the edges and take the pitha off the pan.
repeat the process and make pitha out of all the batter.
Serve hot with sweet or savoury sides.
Enjoy.

Notes

Tips:

You can use store-bought rice flour. It works perfectly. I’ve used it myself here.
Adjust salt accordingly.
I had to experiment a few times before I got it right. I would say water temperature matters, so use lukewarm only or even room temperature but never hot water.
If you can’t find cast iron korai or pan for this pitha you can use terracotta or clay pot too.
Keep the heat high at all times to get the crispy edges.
use a lid that has no holes, try to use deshi silverware lids. it keeps the steam in to make the pithas soft and fluffy .