Crispy fried rice flour pancakes filled with sweet coconut and jaggery — one of the most beloved traditional pithas (sweet rice preparations) of Odisha.
Ingredients
For the outer layer:
1 cup rice flour
1/4 cup semolina (sooji)
Warm water — to make a thick batter
A pinch of salt
For the filling:
1 cup freshly grated coconut
4 tbsp jaggery — grated
1/4 tsp cardamom powder
Oil for deep frying
Method
Make the filling first: combine grated coconut and grated jaggery in a pan.
Heat on low-medium stirring for 5 to 6 minutes until jaggery melts and the mixture binds together. Add cardamom powder. Cool completely before using.
Make the batter: combine rice flour, semolina and salt.
Add warm water gradually whisking until a smooth, moderately thick batter forms — thick enough to coat a spoon.
Rest the batter 10 minutes — the semolina absorbs moisture.
Heat oil for deep frying on medium.
Dip a tablespoon in water. Scoop 2 tbsp batter.
Flatten in your palm into a round 8 cm wide. Place 1 tbsp filling in the centre. Fold the dough over and seal the edges firmly to enclose the filling completely.
Slide carefully into the hot oil. Fry on medium for 3 to 4 minutes per side until deep golden and crispy.