Nadia Chitau Pitha, Phula Kobi Tarakaree from Orissa

>>  Monday, April 21, 2014

Orissa or now know as Odisha, treated me with the same way. There was hardly any bread that I could make specially for this state. Nor was there a new one, atleast that I could find, that made me want to make it. I had 

The pithas are famous here as well and I had shortlisted Poda Pitha, which is a special dish prepared during Raja, a 3-day celebration, that starts on the first day of Asara month. This welcomes the rains and marks the start of agriculture season. As with all festivals, this is usually enjoyed with lots of fanfare and food. The main one being the Poda Pitha, which means a baked cake. 

In days before oven was popular, they used to put the pithas in earthen vessel on top of the dying wooden embers in the night and the dish would be baked nicely by the next day morning. This poda pitha is usually served with chicken curry or mansa tarkari.

The famous Rasagolla and Chenna Poda, was supposed to have originated from Odisha. 

The dish that I finally ended up making was the Nadia Chitau Pitha or a pitha made with coconut. This is same as Neer dosa that we have in south and I didn't even check it until now. I see the proportion is same but now is too late!

Today's recipes were adapted from here and here

Nadia Chitau Pitha


Arua Chaula / Rice - 3/4 cup
Nadia / Coconut, grated - 3/4 cup
Luna / Salt - 1/2 tsp (as per your taste
Refine Tela / Refined Oil – as required

How to make Nadia Chitau Pitha

Soak the rice in water for 2 hrs. 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 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.

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.

Phula Kobi Tarakaree

Ingredients Needed:

Phula Kobi / Cauliflower - 2 cups
Potatoes - 2 medium
Onion - 200grm
Ginger Garlic paste - 1 tsp
Green Pea - 1/2 cup
Tomato - 1 big
Chili Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Coriander leaves - handful
Oil - 2 tsp
Salt to taste

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 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 mins 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.


vaishali sabnani April 21, 2014 at 6:20 AM  

Love these pretty crepes..they lok do delicate with simple ingredients. .the combo is quite interesting.

Sathya Priya April 21, 2014 at 8:41 AM  

love the spongy rice-coconut dosa n its combo ...

The Pumpkin Farm April 21, 2014 at 8:45 AM  

simple recipe and pleasant tasting ingredients. a colleague use to make elaborate chicken and fish preparations during pot luck parties but his daily meals were this simple..and he enjoyed both

Nivedhanams Sowmya April 21, 2014 at 3:23 PM  

rice and coconut is a beautiful combo!! no wonder these look so tempting!!

Usha April 21, 2014 at 6:44 PM  

Nice combo.

Priya Suresh April 22, 2014 at 1:19 AM  

Pitha looks soo lacey and delicious, i can have that tarakaree and this pitha rite now for my dinner.

Varadas Kitchen April 22, 2014 at 8:21 PM  

The pitha are so dainty! And look good with the vibrant curry. Nice combo.

Suma Gandlur April 23, 2014 at 8:44 AM  

Both the dishes look delicious. I make another version where I grind onion as well along with the coconut and rice. Must try this version.

Pavani N April 30, 2014 at 6:46 AM  

That is quite a resemblance with the Chilas from Chhathisgarh, except for the coconut. They look lacey and delicious.

Harini-Jaya R May 1, 2014 at 2:08 AM  

Beautiful looking lacey dosas!

Gayathri Kumar May 1, 2014 at 5:03 PM  

There are so many dishes similar to Tamil Nadu recipes in Orissa. The dosa is one among them. The gravy along with dosa look super inviting...

Archana Potdar May 3, 2014 at 8:51 PM  

These dosa sorry pithas looks so yum. Delicate and lacy. The tarkari too.

Padmajha PJ May 5, 2014 at 10:48 AM  

Looks so pretty! And I am sure it paired well with the curry...

Nalini's Kitchen May 5, 2014 at 6:52 PM  

Pitha looks so lacy and resembles the neer dosa..Gobi tarakaree is so delicious and perfect with rotis...

Sandhya Ramakrishnan May 11, 2014 at 7:53 AM  

Love the bright white color of the pitha and that tarkari is such a perfect combination :)

Chef Mireille May 12, 2014 at 5:35 AM  

a delicious combo

Priya Srinivasan May 13, 2014 at 9:58 AM  

The curry must be one delicious combo with the pitha's.

Manjula Bharath May 28, 2014 at 12:43 AM  

wow pitha looks like neer dosa just amazed to see some unique recipes valli very well paired with phula kobi tarakaree :) just tempting platter :)

Sapana Behl May 29, 2014 at 1:52 PM  

A very unique and interesting combo ...

Jayanthi Padmanabhan May 30, 2014 at 5:46 PM  

the gobi tarkare is amazing.. lipsmacking.. would be great with rotis too

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