Shora pithe or chitoi pithe recipe—Sankranti special Bengali rice dumplings/

 

Shora pithe or chitoi pithe

Makar Sankranti Special

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“So we Indians have been celebrating not just New Year, but also a New Harvest season. Different parts of the country have different celebrations, Tradition asks for the making of special sweet and savoury treats (called PITHE) during this season; the use of newly harvested rice and grains, date palm molasses/jaggery and lentils are predominant. So what is Chitoi Pithe (or Pitha)? It is a traditional steamed rice cake (not unlike Idli or Appam/Paddu), and hails from Bangladesh. Bangladesh is adept at making exquisite varieties of Pithe (they call it Pitha), unlike many of us who hail from West Bengal (we’re called ‘Ghoti’). And because most of my family has lived outside Bengal, our repertoire of Pithe-making has been limited to a couple of staples, such as Doodh Puli, Patishapta, Payesh, Soru Chakli, and so on. Thus this year was a nice change from the regular. Chitoi Pithe are simple rice cakes that are steamed in a special earthen vessel with a tray with hollow cavities to fill with batter, and a lid.”

  Now Chitoi Pithe, from what I see, is not just sweet but also eaten in a savoury avatar. In fact, I have found that most people in Bangladesh like the savoury/spicy version more. I decided to try both; as I grow older, I find my inclination for savoury food growing, which isn’t a bad thing at all, right? So I made both types. The plain ones we had with ‘Jhola Gur’ or liquid date palm jaggery, and for the savoury ones, I made a spicy coriander chutney.

Shora pithe or chitoi pithe

 

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YIELDS    4 Servings       Preparation          40

                                                                            TIME                          minutes

 

INGREDIENTS

 

·        Atop Chal/Pulao Rice (short-grained fragrant rice) – 250 gm

·        Sheddho Chal/Parboiled Rice – 250 gm

·        Salt – 25 gm

·        Warm water – as required

 

 METHOD

 

1.      Soak the rice for 2-3 hours. You may also soak them overnight.

2.     Drain the water from the soaked rice.

3.     In a blender, add the soaked and drained rice, the cooked rice, salt and warm water just enough to make a smooth paste.

4.     Blend into a smooth paste (the paste will be slightly grainy) and pour into a large vessel.

5.     Add more water, so as to make a smooth, flowy batter, not unlike a dosa batter.

6.     keep aside for 4 to 6 hours or overnight and let it ferment.

7.   Once the batter has rested overnight, start heating the chitoi pithe mould on high. Reduce the flame once it is hot, and generously grease the moulds with oil. 

8.     Using a ladle, pour about 2 tbsp batter into each greased cavity and pop the lid on top.

9.     Let it cook on low heat for 2-3 minutes or until the pithe have cooked in the middle; the edges will start turning light golden.

10. Loosen the edges of each pithe with a knife or fork and demould them gently.

11. Use a paper towel or napkin to clean the cavities and grease them lightly before pouring in the next batch.

12. Repeat until all the batter is consumed.

13. Serve hot with liquid Nolen gur.