kholaja/ khola jali pitha
A traditional winter delicacy from the Noakhali region of Bangladesh.This simple three-ingredient pitha is known for its open-lacy appearance and for helping soak up all the curry flavors it's often served with.Commonly eaten during winter with booter daal/ meat curry.
Equipment
- 1 earthenware or cast iron tawa
Ingredients
- 2 cups rice flour atop/regular rice
- 1 tsp salt
- 2 eggs
- 3-4 cups water
Instructions
- In a bowl add rice flour and salt. Give it a mix.
- Add water and whisk well with a hand whisk.
- Add one egg at a time and whisk until smooth fine dripping batter.
- Not to thick not too thin. check out the pictures below for reference .
- Rest the batter for 30 minutes to an hour.
- Heat up a tawa/earthenware and brush a little oil.
- Pour a ladle full of batter and swirl it around to form a round, thin layer. just like a crepe.
- Cook in medium heat for 2 minutes, you'll start seeing the small holes on top.
- Once its ready it comes off easy. Now flip using a spatula. cook for a few more seconds and take it out in a plate.
- Repeat and make all the pitha following the same technique.
- Enjoy with a choice of meat curry or vegetable daal curry.