Bhapa pitha


Bhapa pitha


  • Rice flour: 3cup(2cup siddho chal guro and 1cup atop chal guro)
  • Salt: 1/2tsp
  • Warm milk: 1 cup(if use fresh rice flour then 3/4cup milk will be enough)
  • Grated fresh Coconut: 1/2cup
  • Grated Jaggery: 1/2cup
  • Milk powder: 1/4cup

Other ingredients:

  • A pitha making pan / a saucepan with a lid and aluminum foil/ rice cooker
  • Some wet muslin cloth
  • 2, 3 small bowl



Add salt with the rice flour and sprinkle 1/2 cup milk just to dampen the flour. Now slowly add remaining milk and mix well with flour. This mixture will be just wet; it will not like a batter or not like dough. Set aside for at least 3 hours. Now take some flour mixture in your hands and lightly press them, if it is make a ball then it ok.  If it is break down then slowly add some milk into the flour and again try to make a ball.
Now pour the flour again through a strainer and sieve the wet flour through the strainer using hands palm.


Pour enough water in a saucepan and cover and close with double layers of aluminum foil in such a way that vapor cannot go out. (See picture)
Using fork or knife, make some holes in the middle of the covered foil where you set the pitha for steam. Heat this saucepan and let it boil.


Now take a small bowl and place 2tbsp flour mixture and press lightly in the bowl.
Sprinkle some grated coconut, then some milk powder and then some jaggery over the coconut.
Cover the jaggery and coconut by spreading more rice flour in the bowl and gently press the top to make it plain.


Now spread a wet muslin cloth on the bowl of flour. Now gather the corner of the cloth with bowl. Hold the cloth with the bowl tightly keeping the bowl upside down.


Place it over the holes into the saucepan and gently remove the bowl. Gather the corner of the cloth again and cover the pitha with it. Place the lid and cook for exactly 5 minutes on medium heat.
After 5 mins, carefully unwrap the pitha and place in a plate. Serve hot.


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