Ingredients:
For the pitha batter:
Rice – 2 cups
Biri dali – 1/4 cup (skinless)
Salt – 2 pinches.
Soak rice and biri dali separately for 2 hours atleast. Grind separately to a thick paste, not too smooth. Then mix the two pastes thoroughly, add salt and keep aside for an hour to ferment a bit.
For the stuffing:
Coconut – 1 (grated)
Sugar or gur – 3/4 cup or according to taste.
chhena or paneer – 100 gms crumbled (optional)
Gujurati gunda – elaichi powder for flavouring
Kishmis – a handful
Take the grated coconut in a pan and place on low flame. Add sugar/gur and stir for 5 mts, it should retain a soft texture. Add elaichi powder and kishmish and remove from fire.
Haladi patra – turmeric leaves – 10 nos.
Wash the leaves thoroughly.
Place a tablespoon of the batter on the leaf as shown in the picture. Then place a spoonful of the coconut stuffing in the centre. Fold the leaf and steam until cooked.
The most flavoursome pitha in the world is ready to eat!!
