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.
Enjoy the Phula Kobi Tarakaree with Nadia Chitau Pitha.
Nadia Chitau Pitha, Phula Kobi Tarakaree from Orissa
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.
vaishali sabnani says
Love these pretty crepes..they lok do delicate with simple ingredients. .the combo is quite interesting.
Sathya Priya says
love the spongy rice-coconut dosa n its combo ...
The Pumpkin Farm says
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
Nivedhanams Sowmya says
rice and coconut is a beautiful combo!! no wonder these look so tempting!!
Usha says
Nice combo.
Priya Suresh says
Pitha looks soo lacey and delicious, i can have that tarakaree and this pitha rite now for my dinner.
Varadas Kitchen says
The pitha are so dainty! And look good with the vibrant curry. Nice combo.
Suma Gandlur says
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.
Pavani N says
That is quite a resemblance with the Chilas from Chhathisgarh, except for the coconut. They look lacey and delicious.
Harini-Jaya R says
Beautiful looking lacey dosas!
Gayathri Kumar says
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...
Archana Potdar says
These dosa sorry pithas looks so yum. Delicate and lacy. The tarkari too.
Padmajha PJ says
Looks so pretty! And I am sure it paired well with the curry...
Nalini's Kitchen says
Pitha looks so lacy and resembles the neer dosa..Gobi tarakaree is so delicious and perfect with rotis...
Sandhya Ramakrishnan says
Love the bright white color of the pitha and that tarkari is such a perfect combination 🙂
Chef Mireille says
a delicious combo
Priya Srinivasan says
The curry must be one delicious combo with the pitha's.
Manjula Bharath says
wow pitha looks like neer dosa just amazed to see some unique recipes valli very well paired with phula kobi tarakaree 🙂 just tempting platter 🙂
Sapana Behl says
A very unique and interesting combo ...
Jayanthi Padmanabhan says
the gobi tarkare is amazing.. lipsmacking.. would be great with rotis too
Priya says
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.
Srivalli says
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.