In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
Chitau pitha is a watery rice pitha(crepe/dosa) made out of coconut (Nadia) and rice (chaula). Chitau pitha has many small tiny holes makes the pitha not only eye catchy but also taste delicious. Chitau pitha is prepared On Chitta Lagi Amabasya. The trinity lord (Jagannath, Bala Bhadra and Devi Subhadra) in Puri Jagannath temple are beautifully decorated with chitta on their fore head (ornaments of the forehead) which can be made out of gold, diamond and many more. It is performed in the shrine of Jagannath temple because in the time of Ratha Yatra (Chariot Festival) their golden mark taken out during these nine days of travel. On the month of August which is known as Chitta Lagi Amabasya all the deities again bear chita on their forehead. To celebrate this auspicious day devotes offered to lord Chitau pitha so the day name celebrated as Chitta Lagi Amabasya. Chitta Lagi Amabasya is celebrated in most of the household through the state odisha and people relish the day offering chitau to god..
It is observing that in village, farmers offering pitha to mother earth in a faith to save their farmland from insects and they can work in field without harm. There are many believes offering pithas will save the farmer from insects while working in field and save their crops too. There are many believes but one meaning to protect themselves from any harmful insects to natural calamity.
|Prep time||Cook time||Ready in||Yields|
6 hours 30 min
- 500 grams rice, granules
- 1 coconut
- 1 tablespoon skinned black gram
- wash and rinse rice thoroughly. Add enough water to soak for 5 to 6 hours. Discard the water. Rinse and wash the black gram and soak it for 5 to 6 hours. Remove the dark brown skin of the coconut flesh and chop them into small pieces. Blend them in a blender.
- Pulse rice and black gram for 4 to 5 times using little water. Now add chopped coconut and little more water to form a smooth paste. Pour the mixture into a bowl and add enough water to prepare a consistency like milk or butter milk. Add salt and keep it a side.
- Heat a non stick pan/aluminum or iron skillet. Grease them using 1 tablespoon oil. Now pour one ladle full batter on the hot pan over high flame. Tilt it immediately to spread evenly else batter will be stick to the pan. You can see tiny small holes and cover the pan, cook on medium flame around 1 minute. Then you can see the top of the pitha has no runny batter but moist. Off the gas and serve hot with milk or any chutney/curry.
- Do the same for the rest of the batter. Keep remember the top of the chitau is sticky when hot, so never layer it with another pitha until they get cold.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2020 Susmita Tripathy