A soft layer of Rice wrapped around a savoury Masala of Potatoes and Onions - tempered with Sesame seeds, Mustard seeds and Desiccated Coconut.
Let's get started!
Important tips for this recipe -
- For a perfect Rice-flour dough maintain equal proportion of Water and Rice flour while kneading the dough.
- For steaming this dish, you may choose to use a steamer or even do the same in any vessel with water at the bottom and a strainer separated with a bowl to maintain some gap between water and the Pitha. In either of these cases, when you cover the vessel with a lid, make sure that you have a cloth that covers the vessel top before the lid. Doing this will ensure that water from the steaming process doesn't directly fall onto the Pitha - thereby spoiling it.
- Pitha typically takes about 12 minutes to cook - but just to be sure you may choose to use a toothpick and pierce it into the Pitha - if the toothpick comes out dry then your Pitha is cooked well. Alternatively, you may also just observe the color change. When Pitha is uncooked it appears White and opaque. When Pitha is cooked well enough, it turns slightly transparent and the color turns off-white.