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    Home » Vegetarian Side Dishes » Nadia Chitau Pitha, Phula Kobi Tarakaree from Orissa

    Nadia Chitau Pitha, Phula Kobi Tarakaree from Orissa

    Published: Apr 20, 2014 · Modified: Apr 17, 2021 by Srivalli · 22 Comments

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    Orissa or now know as Odisha, treated me with the same way. There was hardly any bread that I could make specially for this state. Nor was there a new one, atleast that I could find, that made me want to make it. I had
    The pithas are famous here as well and I had shortlisted Poda Pitha, which is a special dish prepared during Raja, a 3-day celebration, that starts on the first day of Asara month. This welcomes the rains and marks the start of agriculture season. As with all festivals, this is usually enjoyed with lots of fanfare and food. The main one being the Poda Pitha, which means a baked cake.
    In days before oven was popular, they used to put the pithas in earthen vessel on top of the dying wooden embers in the night and the dish would be baked nicely by the next day morning. This poda pitha is usually served with chicken curry or mansa tarkari.
    The famous Rasagolla and Chenna Poda, was supposed to have originated from Odisha.
    The dish that I finally ended up making was the Nadia Chitau Pitha or a pitha made with coconut. This is same as Neer dosa that we have in south and I didn't even check it until now. I see the proportion is same but now is too late!

    Today's recipes were adapted from here and here

    Nadia Chitau Pitha

    Ingredients

    Arua Chaula / Rice - 3/4 cup
    Nadia / Coconut, grated - 3/4 cup
    Luna / Salt - 1/2 tsp (as per your taste
    Refine Tela / Refined Oil – as required

    How to make Nadia Chitau Pitha

    Soak the rice in water for 2 hrs. Grate the coconut and keep it aside.

    Grind the drained rice with grated coconut with just enough water. Add salt and leave it for 1 hr. (Check notes)

    Add water to make a thin batter out of it.

    Heat oil in a tawa, pour some batter into it, and cover it.

    After couple of minutes, remove from flame

    Serve hot with boiled milk, dalma or any spicy curry.

    Notes:

    3/4 cup of rice gives about 1 & 1/2 cup rice after soaking.

    Make the batter thin, so that you can easily spread the batter by just swirling the tawa.

    The recipes mention that this should be covered with lid, and not flipped to the other side once done.

    After grinding, the batter was refrigerated. So that it doesn't get fermented but is ready to be used.

    Phula Kobi Tarakaree

    Ingredients Needed:

    Phula Kobi / Cauliflower - 2 cups
    Potatoes - 2 medium
    Onion - 200grm
    Ginger Garlic paste - 1 tsp
    Green Pea - 1/2 cup
    Tomato - 1 big
    Chili Powder - 1 tsp
    Cumin Powder - 1 tsp
    Coriander powder - 1 tsp
    Turmeric powder - 1 tsp
    Coriander leaves - handful
    Oil - 2 tsp
    Salt to taste

    How to make Phula Kobi Tarakaree

    Make a paste of onion, garlic and ginger.

    Wash and clean the cauliflower, Cut into florets. Blanch in hot water for 10 mins.
    Cube the potatoes and have the fresh peas ready.
    Heat a non stick pan with a tsp oil, saute the drained cauliflower, fry for 5 mins on high, remove and keep it aside.
    Heat the remaining oil, add the ground paste, cook for 5 - 7 mins till raw smell leaves Now add all the spice powders.
    Add the potatoes, peas, and simmer for 10 mins. Now add the tomatoes and mix well.
    Next add the fried cauliflower florets and continue stirring till it gets properly mixed with the paste.
    Then add 1 cup of water, salt to taste, stir well and cover it with a lid.
    Boil it on a lower flame, for another 20 minutes till the vegetables are tender and the gravy thickens to the desired consistency.
    Finally remove the pan from flame, garnish with finely chopped coriander leaves and serve hot.

    Enjoy the Phula Kobi Tarakaree with Nadia Chitau Pitha.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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    Nadia Chitau Pitha, Phula Kobi Tarakaree from Orissa

    Course Dinner, Main Dish – Gravies
    Cuisine Odiya
    Dish Type Dosa Varieties
    Author Srivalli

    Ingredients

    For Nadia Chitau Pitha

    • 3/4 cup Arua Chaula / Rice
    • 3/4 cup Nadia / Coconut grated
    • 1/2 tsp Luna / Salt (as per your taste)
    • Refine Tela / Refined Oil as required

    For Phula Kobi Tarakaree

    • 2 cups Phula Kobi / Cauliflower
    • 2 medium Potatoes
    • 200 gm Onions
    • 1 tsp Ginger Garlic Paste
    • 1/2 cup Green Peas
    • 1 big Tomato
    • 1 tsp Red Chilli Powder
    • 1 tsp Cumin Powder
    • 1 tsp Coriander Powder
    • 1 tsp Turmeric Powder
    • Coriander Leaves handful
    • 2 tsp Cooking Oil
    • Salt to taste

    Instructions

    How to make Nadia Chitau Pitha

    • Soak the rice in water for 2 hours. Grate the coconut and keep it aside.
    • Grind the drained rice with grated coconut with just enough water. Add salt and leave it for 1 hr (Check notes)
    • Add water to make a thin batter out of it.
    • Heat cooking oil in a tawa, pour some batter into it, and cover it.
    • After couple of minutes, remove from flame.
    • Serve hot with boiled milk, dalma or any spicy curry.

    How to make Phula Kobi Tarakaree

    • Make a paste of onion, garlic and ginger.
    • Wash and clean the cauliflower, cut into florets. Blanch in hot water for 10 mins.
    • Cube the potatoes and have the fresh peas ready.
    • Heat a non stick pan with a tsp of cooking oil, saute the drained cauliflower, fry for 5 mins on high, remove and keep it aside.
    • Heat the remaining oil, add the ground paste, cook for 5 - 7 minutes till raw smell leaves. Now, add all the spice powders.
    • Add the potatoes, peas, and simmer for 10 mins. Now, add the tomatoes and mix well.
    • Next, add the fried cauliflower florets and continue stirring till it gets properly mixed with the paste.
    • Then, add 1 cup of water, salt to taste, stir well and cover it with a lid.
    • Boil it on a lower flame, for another 20 minutes till the vegetables are tender and the gravy thickens to the desired consistency.
    • Finally, remove the pan from flame, garnish with finely chopped coriander leaves and serve hot.
    • Enjoy the Phula Kobi Tarakaree with Nadia Chitau Pitha.

    Notes

    3/4 cup of rice gives about 1 & 1/2 cup rice after soaking.
    Make the batter thin, so that you can easily spread the batter by just swirling the tawa.
    The recipes mention that this should be covered with lid, and not flipped to the other side once done.
    After grinding, the batter was refrigerated so that it doesn't get fermented but is ready to be used.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Reader Interactions

    Comments

    1. vaishali sabnani says

      April 21, 2014 at 12:50 am

      Love these pretty crepes..they lok do delicate with simple ingredients. .the combo is quite interesting.

      Reply
    2. Sathya Priya says

      April 21, 2014 at 3:11 am

      love the spongy rice-coconut dosa n its combo ...

      Reply
    3. The Pumpkin Farm says

      April 21, 2014 at 3:15 am

      simple recipe and pleasant tasting ingredients. a colleague use to make elaborate chicken and fish preparations during pot luck parties but his daily meals were this simple..and he enjoyed both

      Reply
    4. Nivedhanams Sowmya says

      April 21, 2014 at 9:53 am

      rice and coconut is a beautiful combo!! no wonder these look so tempting!!

      Reply
    5. Usha says

      April 21, 2014 at 1:14 pm

      Nice combo.

      Reply
    6. Priya Suresh says

      April 21, 2014 at 7:49 pm

      Pitha looks soo lacey and delicious, i can have that tarakaree and this pitha rite now for my dinner.

      Reply
    7. Varadas Kitchen says

      April 22, 2014 at 2:51 pm

      The pitha are so dainty! And look good with the vibrant curry. Nice combo.

      Reply
    8. Suma Gandlur says

      April 23, 2014 at 3:14 am

      Both the dishes look delicious. I make another version where I grind onion as well along with the coconut and rice. Must try this version.

      Reply
    9. Pavani N says

      April 30, 2014 at 1:16 am

      That is quite a resemblance with the Chilas from Chhathisgarh, except for the coconut. They look lacey and delicious.

      Reply
    10. Harini-Jaya R says

      April 30, 2014 at 8:38 pm

      Beautiful looking lacey dosas!

      Reply
    11. Gayathri Kumar says

      May 01, 2014 at 11:33 am

      There are so many dishes similar to Tamil Nadu recipes in Orissa. The dosa is one among them. The gravy along with dosa look super inviting...

      Reply
    12. Archana Potdar says

      May 03, 2014 at 3:21 pm

      These dosa sorry pithas looks so yum. Delicate and lacy. The tarkari too.

      Reply
    13. Padmajha PJ says

      May 05, 2014 at 5:18 am

      Looks so pretty! And I am sure it paired well with the curry...

      Reply
    14. Nalini's Kitchen says

      May 05, 2014 at 1:22 pm

      Pitha looks so lacy and resembles the neer dosa..Gobi tarakaree is so delicious and perfect with rotis...

      Reply
    15. Sandhya Ramakrishnan says

      May 11, 2014 at 2:23 am

      Love the bright white color of the pitha and that tarkari is such a perfect combination 🙂

      Reply
    16. Chef Mireille says

      May 12, 2014 at 12:05 am

      a delicious combo

      Reply
    17. Priya Srinivasan says

      May 13, 2014 at 4:28 am

      The curry must be one delicious combo with the pitha's.

      Reply
    18. Manjula Bharath says

      May 27, 2014 at 7:13 pm

      wow pitha looks like neer dosa just amazed to see some unique recipes valli very well paired with phula kobi tarakaree 🙂 just tempting platter 🙂

      Reply
    19. Sapana Behl says

      May 29, 2014 at 8:22 am

      A very unique and interesting combo ...

      Reply
    20. Jayanthi Padmanabhan says

      May 30, 2014 at 12:16 pm

      the gobi tarkare is amazing.. lipsmacking.. would be great with rotis too

      Reply
    21. Priya says

      April 03, 2019 at 5:28 pm

      Chitau pitha is made on a clay tawa specially made for this pitha .Its the sister version of Neer dosa but its thicker in middle and thin at the sides because of its unique tawa.The best chitau pitha is the one which has the maximum holes and the technique is to use right variety of rice,best fermentation and once you pour the batter,need to circle some water around the pitha and cover it.The generated steam gives the right texture.But needlessly good effort there.Just that tryingnto send the authentic version.I will post a recipe and share.Lots of Odia pitha are going extinct otherwise and they are lip smacking,just that its remains within odia homes and kitchen and in their festivals.

      Reply
    22. Srivalli says

      April 03, 2019 at 5:36 pm

      Thank you Priya for sharing your thoughts on this. Looking forward to see your version. The recipe I referred too, didn't say anything about what you have mentioned. Wish it was there and I had followed it so that to experience the authentic version. As you say many of our old traditional dishes are getting extinct and we must preserve them. Thank you for dropping by.

      Reply

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