West Bengal and Bangladesh
Chitoi pitha
Plain rice cakes from a clay mould, crisp outside, soft inside, made to soak up nolen gur.
40 minTime
4 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 40 minutes come after.
Make it your way
Grandma's waySteamed rice cakes, nolen gur poured over.
The original305kcalsame
4 gproteinsame
2 gfibresame
40minutessame
Classic chitoi pitha.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Drain the soaked rice and grind with water into a smooth, pouring batter. Add salt.
- 2Heat a clay chitoi mould or a small appe pan with a lid. Pour batter into each cup.
- 3Cover and cook on low heat for 6 to 8 minutes, without flipping.
- 4Serve warm with grated coconut and a generous pour of nolen gur.
Serve it like this
Stack three warm chitoi on a plate, scatter coconut and pour nolen gur from a small jug at the table.
