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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


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


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.


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.
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