Regional Relish! ***************************** Magh Bihu is around the corner. In traditional Assamese households, we prepare a rice flour crepe called “Kholasapori or Pani Pitha”. This is usually prepared for breakfast or for lunch during Bihu days. As weekdays are busy and I wanted to enjoy the traditions, I prepared the Pitha for dinner today and enjoyed it with a side of plain potato fries. We also had Doi-Sira (Yogurt and Poha/Flat Rice) sweetened with molasses which is traditionally served as Jolpaan(snacks) in Assamese cusine. I prepared the Pitha with rice flour powder and added chopped onions, cilantro, grated carrots and green chilies and a pinch of salt. Traditionally this is prepared either plain or with just onions and cilantro. The consistency of the batter is the same as that of dosa batter. I used mustard oil for smearing the pan.
Posted on: Tue, 13 Jan 2015 05:11:36 +0000
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