Chitau: A Traditional Odia Rice and Coconut Delicacy

Chitau is a traditional dish hailing from the eastern Indian state of Odisha. It is a type of pancake made from a batter of rice and grated coconut. The preparation involves soaking raw white rice for several hours, then grinding it with fresh coconut to form a smooth batter. This batter is seasoned with salt and sometimes a hint of sweetness from sugar or jaggery.

To cook Chitau, a non-stick tawa or griddle is heated, and a ladleful of the batter is poured onto it. The batter is quickly spread into a thin pancake shape and cooked on both sides until golden brown and crispy. The result is a delicate and slightly crispy pancake with a subtle coconut flavor.

Chitau is versatile and can be served in various ways. It is often enjoyed as a meal, breakfast dish or as a snack. It can be served with sweet accompaniments like sweet warm milk, jaggery syrup or with savory sides like dalma, vegetable stew ( santula ), potato curry ( Alu Tarakari ). Chitau holds significance in Odia cuisine and is particularly popular during festivals and special occasions, where it adds a delightful touch to the culinary celebrations.

Chitau Pitha

Chitau is a traditional Odia pancake made from a batter of rice and coconut. The batter is seasoned with salt and cooked on a hot griddle until crispy. It can be served with sweet or savory accompaniments and is enjoyed during festivals and special occasions in Odisha.

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Course Breakfast, Main Course, Snack

Cuisine Odia Cuisine

Ingredients

  

• 2 cups raw white rice
• 1 cup grated coconut
• Water (for soaking and grinding)
• Salt to taste
• Oil for greasing the pan

Instructions

 

Soaking the Rice:

• Wash the rice thoroughly under running water until the water runs clear.
• Soak the washed rice in enough water for 3 to 4 hours.

Grinding the Batter:

• After soaking, drain the water from the rice.
• In a blender or wet grinder, combine the soaked rice and grated coconut.
• Grind them together, adding water as needed, until you get a smooth batter. The consistency should be similar to dosa batter.
• Transfer the batter to a large bowl.
• Seasoning the Batter:
• Add salt to the batter and mix well. You can also add sugar or jaggery for a slightly sweet taste if desired.

Cooking the Chitau:

• Heat a non-stick tawa or griddle over medium heat.
• Once hot, lightly grease the surface with oil using a paper towel or brush.
• Pour a ladleful of the batter onto the center of the tawa.
• Quickly spread the batter in a circular motion to form a thin pancake.
• Cook the chitau on one sides as little crispy

Serving:

• Serve the hot chitau with your favorite accompaniment. It can be served with, sweet waqrm milk or sweet toppings like jaggery syrup or savory toppings like dalma (a lentil and vegetable stew), allu tarkari ( potato curry ) or any other curry of your choice.