How to make Nonta Pithe
This pitha is a version of chitoi pitha but savourie and is a recipe which my grandmother has been making since my childhood. It is a basic rice flour dumpling which is made in a special clay pan called a shora and can also be made in an appam patra.
Recipe Author: Madhushree
Ingredients
- 2 cups gobindobhog rice flour
- 1 3/4 cup water
- 1/2 cup green peas
- 1 cup grated red carrots
- 1/2 cup chopped coriander leaves
- 1/2 cup Ghee
- salt as required
Instructions
- Mix all the ingredients expect the ghee in a bowl. One thing to be noted is that the rice flour needs to be made at home. I have noticed that shop bought rice flour never has the same outcome.
- To make rice flour, soak gobindobhog rice in water for a couple of hours. Then drain the water and grind it in a fine powder. Finally strain the powder through a muslin cloth (we use the cloth of a dhoti to strain the powder).
- Place the shora or the patra over a clay oven or even a gas oven on low heat.
- When the shora or appam patra is hot, brush the cavities with ghee. Then use a spoon to pour the batter into the cavities. It will not rise, so just fill it to the brim.
- Wet the lid completely with water and then cover the patra with it. Place a wet cloth around the sides. You will notice the lid drying up within no time. From time to time sprinkle water over the lid.
- It takes about 10 to 15 minutes for the pitha to be done. The amount of time taken will vary depending on the size of the pan as well as the intensity of the heat. Since it is a round pan and the heat may be more on one side, one may need to turn the pan around half way.
- After fifteen minutes, remove the lid and check. Once the batter has solidified and does not look translucent or too whitish and has become a bit off white, you know that the pitha is cooked. Also, if the pitha is cooked, it will easily come of using a spoon.
- Serve it hot after you have brushed the pithas with more ghee, salt and pepper. It tastes wonderful with a cup of tea.