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Dim chitoi

Dim Chitoi is a unique and savory twist on the traditional Bengali Chitoi Pitha, combining the soft, steamed rice cakes with a rich, flavorful egg mixture. The pithas are delicately cooked with eggs, often spiced with onions, green chilies, and fragrant mustard oil, creating a delightful balance of textures and flavors. Perfect as a breakfast dish or a light snack, Dim Chitoi is a comforting and hearty option that showcases the creativity of Bengali cuisine while preserving its traditional roots.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 2 serves
Course: Breakfast, brunch, evening tiffin, Snack
Cuisine: bangladeshi, Bengali
Ingredients Equipment Method

Ingredients
  

  • 2 cups rice flour. homemade or store bought.
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 4 eggs
  • 1/2 cup chopped onion
  • 4 chopped chilies
  • 2 tbsp chopped coriander
  • 1 tsp maggie seasoning optional but recommended

Equipment

  • 1 cast iron karai/karahi or earthware a clay pot
  • 1 blender or a hand blender

Method
 

  1. In a bowl add rice flour, baking powder, salt and give it a mix.
  2. Add 3 cups of lukewarm/ room temperature water and mix thoroughly with your hand.
  3. after mixing for 4-5 minutes. add enough water to create an almost runny batter.
  4. Feel free to check out my Instagram reel for a better idea of the consistency.
  5. Now blend the mixture until smooth. This will take approximately 5-7 minutes if you're using a hand mixer, less if you're using a blender/grinder.
  6. let it rest while you chop up your onion, chili and coriander.
  7. Heat up your pitha karai, splash some water to make sure it's hot.
    usually takes a few attempt before you get it to the right temperature for that crunchy outer layer and soft inside.
  8. pour in one cup of batter at a time. crack an egg in the middle. to avoid getting any shell inside you can always crack it in a bowl and then gently drop it in the batter.
    add salt, onion, chili and coriander. seasoning or chili oil if you like.
  9. Cover with a lid and cook on high heat for 2-3 minutes.
  10. Using a butter knife or a pointy spatula pick up the pitha.
    repeat the process.
  11. Serve hot as it is or enjoy with your favorite bhorta or curry dish.