Introduction of Bihari Pitha
The Bihari pitha recipe is one of the varieties of pitha they are many variant types of pitha in India. It appears similar to pancakes, and dumplings. Pitha has a history from the Indian subcontinent and maybe both sweet and salty varies on customer choice. Today, we will discuss the Bihari pitha recipe, the various ingredients used here for its preparation, and how much time it takes to prepare.
Do you want to experience the taste of heaven on earth? Then, Bihari Pitha is what you need to try! This traditional delicacy is a must-have during festivals and celebrations in Bihar, India. Its soft and spongy texture, along with its heavenly aroma and flavour, make it a popular choice among foodies.
Also, pitha is very popular in Indian states such as Bihar, the eastern side of Uttar Pradesh, Assam, Odisha, West Bengal, and Jharkhand. Also, apart from rice flour pitha is prepared with the help of wheat flour. When these pithas are filled with stuff then it is called Khol. Pitha Bihari dish is very popular among Bihar residents and accepts commonly at the evening or as a snack with tea. It is also served to special guests on any auspicious occasion except Ekadashi Tithi.
How to Make Bihari Pitha
Bihari Pitha Recipe | Chawal Ka Pitha
- 250 gram Rice flour
- 1 tablespoon Wheat flour
- 3 tablespoons Sugar
- 100 gram Khowa
- 1 tablespoon Coconut powder
- 1 tablespoon Dry-fruits Optional
- 2 tablespoons Oil
Instruction for rice dough
- Firstly, prepare a dough of rice flour to begin making Chawal ka Pitha.
- Heat 1 1/4 cup water in any utensil. Take out 1/4 cup water and keep aside. add 1 tbsp sugar and 2 tsp oil in 1 cup boiling water.
- Then add the rice and wheat flour then mix it well. Cover the dough and keep it aside for 5 minutes so that it becomes soft.
- Take out the flour in a bowl and knead till a soft dough similar to that of chapati is prepared. Cover the soft dough for 15-20 minutes allowing it to ferment.
- Until the dough is set let us prepare the Stuffing.
- Use two tablespoons of sugar and mix it with coconut powder and khowa. You can also vary the sugar level in case to change the taste.
- Use 1 tablespoon of coconut powder that helps in digestion and makes the heart healthy.
- Use dry fruits in pitha which is optional and is not compulsory for every user. But, in case you are using it will provide good flavour.
- Take boiled water after preparing all the stuffing and keep uncooked pitha in steamed water for boiling water. Also, use boiled water depending on the utensil requirement to cook
- Also, grease a steamer vessel with cooking oil for lubrication so it does not stick with vessel parts. Grease hands while handling small-size paste dough. Use your both hands to give a round or oval shape.
- Fill the stuffing in between the expanded dough and press the corners of each prepared dough to give a round shape to vegetarian recipes.
- While wrapping up the Pitha, make sure that it does not tear.
- Leave these pitha into a vessel and wait till it prepares with the help of steamed water. Wait for 10 to 15 minutes.
- When cooked, the clour of Pitha is different in comparison to what it was earlier and looks shiny. Now it is ready to serve anyone.
- Use rice flour Low Gl rice because it is even appropriate for overweight persons, as well as lower blood sugar levels. It contains a low Glycemic Index which does not harm people so much.
- Take 1 tablespoon of wheat flour and mix it with rice flour to decrease the gluten protein. This also overall enhances the rice starch content.
Pitha can be used during breakfast or as a snack in the evening. Even, though one can consume pitha at lunch and dinner there is no such restriction that it will only be used for snack purposes. Depending on the different pitha prepared one can be fried in oil or ghee and it can be roasted slowly over a fire and baked or rolled using a hot plate.
It is very light in weight and can be digested easily and dal used here as stuff is very nutritious for health. Some people serve pitha along with sweets.
Other types of Pithas
Pitha is also very famous in other states of India apart from Bihar. There are few states which show different types of pithas.
Different pithas are thankful for their origin in a particular state and Odisha is one of them. In Odisha, pitha is prepared for some special rituals or festive seasons like Suji Kakra. Even, pitha is considered to be mahaprasada and is made on daily basis in the kitchen of Jagannatha Temple. These pithas are prepared using a similar method to the Bihari pitha recipe.
Congratulations, you have successfully learned how to make Bihari Pitha with IndianFoods.co.in’s authentic recipe! We hope you enjoyed making and savoring this heavenly delicacy. Do share your experience with us and don’t forget to visit IndianFoods.co.in for more authentic and easy-to-make recipes. Happy cooking!