Sasmita Chitalagi Amabasya or Shrabana Amabasya special Chitau Pitha (ଚିତଉ ପିଠା) is a traditional pancake-like delicacy from Odia cuisine, typically prepared during the monsoon season’s Chitalagi Amabasya and other special festivals.
Chitau Pitha holds a special place in Odia culture, particularly during the observance of Chitalagi Amabasya, a significant festival dedicated to the worship of Lord Jagannath. Chitalagi Amavasya, also known as “Chitau Amavasya,” is celebrated on the new moon day in the month of Shravan, and it marks a time when devotees offer prayers for the prosperity and well-being of their families.
On this auspicious day, Chitau Pitha is meticulously prepared and offered as a sacred prasad (offering) to Lord Jagannath. The pitha, made from a simple yet flavorful batter of rice and freshly grated coconut, symbolizes purity and devotion. The process of making Chitau Pitha is a revered tradition, often passed down through generations, and its preparation is considered an act of faith.
After the offering, the pithas are shared among family members as a blessed treat, believed to bring good fortune and protection. The soft, spongy texture of Chitau Pitha, coupled with its subtle sweetness, makes it a beloved dish that not only delights the palate but also connects people to their cultural roots. The pitha is usually enjoyed as it is or even with milk enhancing its rich flavor.
Made primarily from a batter of rice and coconut, Chitau Pitha is cooked on a hot griddle or tawa and sometimes steamed. The batter, often enhanced with a bit of jaggery or sugar, gives the pitha a slightly sweet flavor, while the addition of fresh coconut adds richness and texture. The pitha is soft and spongy with a hint of coconut fragrance, making it a popular breakfast or snack item in Odisha. It is usually enjoyed with a drizzle of ghee, jaggery, milk, or with curries on the side.
There is nothing complicated about this recipe and I have posted a quick video on my Insta Page. You can refer to that, for a quick understanding.
Event-related to this post :
The July month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Vegan’, suggested by Preethi Prasad. Well, I was partnered with Archana for this theme, she gave me 2 secret ingredients Coconut and Rice. And, as usual, using my two ingredients I have come up with this Chitau Pitha for the theme contribution.
📖 RECIPE CARD
Chitau Pitha – Chitalagi Amabasya Special
Ingredients
- Rice sona masoori 2 cup
- Coconut chunks 1.5 cup
- Coconut grated 1.5 cup
- Jaggery 3/4 cup
- Cardamom powder 1/2 tsp
- Salt 1 tsp
- Oil for greasing
Instructions
- Soak rice with enough water for 6-8 hours.
- Then blend the soaked rice and coconut pieces with a little water until smooth (slightly more than liquid consistency).
- Transfer to a bowl and add salt.
- Mix everything and let it rest for 1 hour.
- In the meantime, melt jaggery in a kadhai.
- Add the grated coconut and fry until all the water has evaporated.
- Turn off the heat and add the cardamom powder.
- Stir and set aside to cool this stuffing.
- Now heat an earthen kadhai (a regular kadhai works too) and grease it with oil.
- Pour a ladleful of batter in the center and immediately top with the filling over it and cover the pitha.
- Also put a thick damp cloth on the sides of the cover and let it cook on medium heat.
- You can sprinkle the sides with a little water or skip this step.
- After 2-3 minutes, take out the cloth and remove the lid.
- Carefully transfer the pitha with the help of a spatula.
- Serve the pitha as is or with any odia curry!
Chitau Pitha Looks so delish. It is something similar tot he sweet dosa we make at home . Will try it sometime. Jaggery and Coconut is a match made in heaven. Beautifully captured.
What a beautiful heritage recipe, Sasmita! The Chitau Pitha sounds very delicious. The combination of rice, coconut and jaggery has got to be good!