Tag: Pitha Recipes

Fastival Food

Arisa Pitha – Crispy & Sweet Odia Rice Flour Delight

Puspa

Intro: A Bite of Tradition and Crunch

Arisa Pitha is not just a pitha—it’s patience, precision, and celebration in one golden bite. Made during auspicious days like Kartik Purnima and Manabasa Gurubar, this sweet is crunchy on the outside, soft inside, and carries the fragrance of cardamom and ghee.

It was a staple in my grandmother’s festive platter, and every time I recreate it, I remember her measured hands rolling perfect discs by touch.


Ingredients:

1 cup rice flour (preferably freshly ground)

½ cup grated jaggery (or more to taste)

½ tsp cardamom powder

1 tbsp white sesame seeds

1–2 tbsp ghee (for dough)

Water as needed

Oil or ghee for deep frying




Steps to Make Arisa Pitha:

1. Make the Jaggery Syrup

Heat jaggery with ¼ cup water until it melts.

Strain to remove impurities and boil again until slightly sticky (1-string consistency).

Turn off the heat.


2. Prepare the Dough

Add rice flour gradually into the jaggery syrup, stirring constantly.

Add ghee, sesame seeds, and cardamom.

Mix into a soft but firm dough. Let rest for 15–30 mins.


3. Shape the Pithas

Grease your palms. Take lemon-sized balls and flatten into thick discs (about 2.5–3 inch wide).

Press sesame seeds on top for a rustic finish.


4. Fry It Golden

Deep fry in medium-hot oil or ghee.

Flip gently and fry until both sides are golden and crisp.

Drain on paper towels.




Serving Tip:

Let cool completely before storing. Tastes even better the next day as flavors deepen!



Why I Love It

Crispy, sweet, and full of festive soul — Arisa Pitha is a link to heritage, a test of technique, and the kind of sweet that makes every occasion feel sacred.

Fastival Food

Chakuli Pitha with Aloo Dum – A Raja Festival Classic

Puspa

Intro: Raja Mornings and the Aroma of Tradition

Every Odia home has one dish that smells like celebration—and in mine, it’s the pairing of chakuli pitha and aloo dum. Especially during Raja Parba, when kitchens slow down, and women rest, we wake up to the comforting rhythm of the tawa sizzling and the aroma of boiling potatoes soaked in spices.

Chakuli is soft, like a dosa but thicker and spongier. Aloo dum is rich, deep, and slow-cooked to perfection. Together, they are a perfect festive pair.


Chakuli Pitha Recipe

Ingredients:

1 cup parboiled rice

½ cup white urad dal

Salt to taste

Water as needed

Oil or ghee for cooking


Steps:

1. Soak & Grind

Soak rice and urad dal separately for 4–6 hours

Grind to a smooth batter. Mix and ferment overnight



2. Prepare the Pitha

Add salt. Heat a tawa or iron skillet

Pour a ladle of batter and spread gently (like thick dosa)

Cover and cook on one side with ghee/oil. No need to flip

Remove once edges lift and center is soft but firm






Aloo Dum Recipe (Odia Style)

Ingredients:

4–5 medium potatoes, boiled & peeled

2 onions, finely chopped

1 tsp ginger-garlic paste

1 tomato, grated

½ tsp turmeric

½ tsp red chili powder

½ tsp cumin

1 tsp garam masala

1 tsp sugar

Salt to taste

Oil for cooking

Coriander leaves to garnish


Steps:

1. Prep the Masala

Heat oil. Add cumin, onions, ginger-garlic paste

Sauté till golden. Add tomato, turmeric, chili, salt, sugar

Cook till oil separates



2. Add Potatoes & Simmer

Crush potatoes lightly. Add to masala with little water

Simmer for 10–15 mins till thick and flavorful

Add garam masala and coriander before serving







Serving Suggestion

Stack warm chakulis. Pour hot aloo dum on top or serve in a katori on the side. Garnish with coriander. For an extra festive touch, serve with jaggery water or banana slices.




Why This Combo is Special

This dish isn’t just a breakfast—it’s a Raja morning memory. The first bite takes me to my village, barefoot in the courtyard, where chakulis were flipped on earthen tawa and aloo dum simmered in iron kadai.

Fastival Food

Tala Pitha – The Monsoon Magic of Palm Fruit Sweets

Puspa


Intro: When the Palms Ripen, the Kitchens Celebrate

In Odisha, the arrival of tala (palm fruit) signals the true monsoon. The air is earthy, markets smell like jaggery and fresh pulp, and kitchens begin preparing Tala Pitha—deep-fried, golden discs full of flavor and nostalgia.

This isn’t just a sweet. It’s a seasonal celebration, mostly made in the months following Ratha Yatra, when palm fruit matures. The flavor is bold, slightly fermented, and unmistakably Odia.

Ingredients

1 cup tala pulp (strained, ripe palm fruit)

¾ cup rice flour

½ cup grated coconut

½ cup jaggery (adjust to taste)

1–2 crushed cardamoms (elaichi)

A pinch of black pepper (optional)

Oil or ghee for shallow or deep frying




Method

1. Prepare the Pulp

Soak tala fruit and extract pulp by removing fibers.

Strain through a fine sieve to remove threads.



2. Make the Batter

Combine tala pulp, jaggery, rice flour, coconut, and spices into a thick batter (like vada batter).

Let it rest for 10–15 mins (optional).



3. Fry the Pithas

Heat oil or ghee in a kadai.

Drop batter in small rounds using a spoon or hand.

Fry on medium flame until golden brown and crisp outside.



4. Cool & Serve

Drain excess oil and serve warm or at room temperature.






Tips

Always use ripe, strained pulp to avoid bitterness.

Adjust jaggery based on sweetness of the tala pulp.

You can also steam these for a healthier version (like palm idlis!).




Why I Love It

No other sweet captures the flavor of monsoon in Odisha like Tala Pitha. It’s strong, sweet, and rustic. The kind of dessert that demands quiet, patience, and a second helping.