Ingredients:
- 300 gm Rice (chaula)
- 150 gm black gram (without outer
skin) (chopa-chhada biri)
- 1 cup of grated coconut (nadia kora)
- 10-15 small
pieces of thin coconut slices (nadia
khandi)
- 200 gm sugar (chini)
- 50gm chopped ginger (kata ada)
- 1 cup of cashew nut (broken into
pieces) ( khandi kaju)
- 1 table spoon ghee or refined oil
(ghia / refain tela)
- 1/2 teaspoon salt (luna)
- 1 teaspoon baking powder
Preparation:
- Soak the rice
and black gram in water in separate bowls for 4 hours.
- Wash them
thoroughly, put the black gram with water in the grinder to form a fine
batter.
- Do the same with
rice too but keep in mind that the batter should be coarse and not as fine
as the batter of black gram.
- Mix both the
batters and add baking powder, coconut slices, grated coconut, chopped
ginger, salt, sugar & cashew nuts.
- Mix all the
ingredients properly and keep it covered for 2 hours for
self-fermentation.
- Pre-heat the
pressure cooker and form a thin layer of oil on all the inner surface of
the cooker.
- Now pour the
mixed batter into the cooker and close the lid (without mounting the
whistle-weight).
- Place the
pressure cooker in simmer flame for one hour.
- When the cooker
comes to normal temperature take out the pitha carefully, and cut it into
desired shapes and serve.
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