Chitoi Pitha is the most common pitha/cake to be making in Bangladesh during winter. It is made from rice flour, especially after harvesting new rice, the peasant families make this pitha to be eaten with various veggies spread/bhorrta or even new jaggery/gur. It is super healthy, no oil needed to make this and also it is gluten free! It is one of the best experience to eat warm chitoi pitha in a foggy cold winter morning in Bangladesh! Since it is an unique item from Bangladesh, I am not giving any English name for it. But remember, pitha in Bangla means mostly sweet things like cake or dessert, but pitha can also be spicy, will get details into that later.

The best part about Chitoi Pitha is you can eat in many ways – sweet or spicy, vegan or non-vegan! It all depends how you want to eat chitoi pitha or when you want to eat.

Chitoi pitha can be eaten in three different ways- 1. soaked in jaggary milk overnight and eaten as a breakfast in the morning, 2. eaten with some beef/chicken curry as a meal or 3. eaten with assorted veggie spread as a snack. Since this is a vegan channel, I will show how to eat with the third option, however the base pitha making is the same, traditional and vegan (and gluten free).

The preparation part is bit lengthy – we have to soak rice for minimum 8 hours or overnight. The rice needed is easily available in stores luckily, you can use Bashmati/Basmati rice (unboiled) and some boiled rice. The right amount are written down below in the recipe box.
Alternatively you can always use store bought rice flour, but remember to buy the “coarse” flour, not the fine one.

After soaking the rice overnight, we have to blend them. The blending process is tricky, as we are looking for a batter that runs like cream but not as thick as pancake. So first we have to blend with less water and then if needed, as more water in the batter.

Check salt if needed. Now time for making pitha. As you can see in the picture we need this special earthen pot to make chitoi pitha. It is available in Bangladesh and works on gas/electric stove. Unfortunately I have induction stove so I cannot make this at my own. Luckily my friend Shanta has this earthen pot and her stove is electric (and she is good in making pitha too!).

Before beginning, we have to heat the pot and then wipe it oil, so that pitha doesn’t get stuck. You need a lot of oil, just soak a paper towel with some oil and wipe the surface.

Use a ladder /deep spoon to scoop the batter. Put in the pot and cover with earthen lid. Sprinkle some water over it, if you think that pot is too warm. Now wait for 6-8 minutes and let the pitha get cooked in a medium heat.

Check after 6 minutes, if the top part of the pitha looks cooked then its ready to take it out. It should easily come out, if properly cooked. After trying 3-4 times, you will know how much time pitha needs to get cooked.

The inside looks like this- evenly cooked and bee wax structure. Usually this pitha alone taste like boiled rice cake, that’s why we eat this with various sides. However, if you want, you can add chopped chili and green coriander in the batter and make Jhal (spicy) chitoi pitha.

Recipe_ Chitoi Pitha 10 person

Plain unboiled Basmati Rice – 1kilo Plain paraboiled rice – 100g Salt – to taste

1. Soak the rice overnight. Blend to make a thick batter. Alternatively, add water to store bought coarse rice flour and make a thick batter. 2. Heat earthen pot and wipe with oil soaked paper towel. Add a scoop of batter and cover with lid. Sprinkle some water over. 3. Let it cook for 6-8 minutes in medium heat. Check the progress after 6 minutes. When top part looks cooked, then take it out carefully with a spatula. Serve warm with veggies spreads.