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FAQ
Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients. When filled, the pitha's pouch is called a khol (literally container) and the fillings are called pur.
There are five types of Pitta based on their specialized function, namely, Pachaka Pitta, Ranjaka Pitta, Sadhaka Pitta, Alochaka Pitta and Bhrajaka Pitta. Pachaka refers to digestion, and this form of Pitta exists primarily in the stomach and the intestine.
The steamed ones are bhapa pithe, while others are rosh bora and kheer (kheer puli). As well as deep-fried pithe, you can also find baked pithe (chitoi pithe) and deep-fried pithe (bhaja puli). Additionally, each pithe variety has its own name, shape, and size.
Rice flour used in pitha is rich in vitamin E which boosts immunity, skin health, provides energy, helps in regenerating cells and avoids cancer. Moreover, chana dal used in pitha is rich in Vitamin B1 and B9 which promotes the production of red blood cells in children.
Pitha is a common name for a variety of homemade cakes made throughout Bangladesh, each of which has different name, shape, color, taste and procedure to make it. Some of these varieties include: Pakan pitha, Puly pitha, Chitoy pitha, Dhupy pitha, Patishapta pitha, Sach pitha, Andosha pitha and Tal pitha.
Tilor Pitha l Assamese style glutinous rice photographs
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
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