Pitha

Pitha

Pitha is a ricecake or pancake, a thin-flat cake prepared from a batter and cooked on a hot griddle or frying pan. It is an inseparable part of Jolpan in Rajbanshi Community. It is a special class of rice preparation generally made only on special occasions during winter season. Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are- Til Pitha, Narigol Pitha, Dekchi Pitha and Bhakka Pitha.

Bhakka Pitha:

Bhakka Pitha made in some villages of Rajbanshi. It is made with rice flour and not batter unlike idli. And steamed over an earthen handi. A katori filled with rice flour mixed with salt, ajwain and a filling of... grated coconut and khajur gur is inverted over a fine muslin (for the shape) and then the katori removed. So the pitha is covered with this cloth while steaming. Served in winter mornings with khajur ras (sap extracted from a mature date palm tree) also. Looks like tekeli pitha has cousins in different places. (For More Details click here)

Dekchi Pitha

A kettle is used here instead of the earthenware. That’s the reason it is called dekchi pitha (dekchii in Rajabnshi means kettle). Here the kettle-cork is kept upside down on the kettle and the substance is put on it. It usually takes less time to be baked than tekeli pitha takes.