Odisha is known for its pitha and the toughest among them is Arisa which is almost at par with another pitha known as ‘Chunchi patra'( needle like)
Most of the pithas are made out of rice or urad dal. But rice is the main ingredient.
The ingredients of Arisa Pitha are very simple. They are mainly rice, jaggery and ghee. But it is the process of making dough that makes it challenging. The process of making the dough is known as “paga” in Odia. One mistake there, and the pitha is gone. While frying the pitha, all you see is the pitha gradually dissolving in hot oil and instead of a whole pithas, only the fried crumbs remain in the pan.
Procedure:
1. Soak 500 gms of raw rice for at least 12-15 hrs. The rice should break while rubbing and washing it with clean water.
2. Strain the washed rice and keep it aside for 5 mins.
3. On a fine cotton cloth or a Dhoti spread out the rice by making a layer on the Dhoti. Allow it to dry for 2-3 hours.
4. Its time to make the rice flour. Blend it in a mixer but don’t make it into a very fine powder. Rather it should have the texture of suji/ semolina. Smooth and fine rice flour doesn’t help in making Arisa.
5. Take 300 gms of jaggery and 1/2 cup of water in a wok and stir until the jaggery melts. Allow it to boil for a few minutes. Boil it for 5-7 mins till it attains dark colour. You can add 1tsp cardamom powder to it but it’s optional. To test the ‘paga’ or the jaggery syrup texture, drop a bit of the syrup into a bowl of water. Now try making a ball out of it. It becomes a soft jelly kind of ball that doesn’t dissolve in water. Turn the gas stove off.
6. Gradually, start mixing the rice flour made into the jaggery syrup and keep stirring. Make sure there are no lumps in the dough while mixing.
7. Add 1 tbsp of pure ghee, mix it with dough and allow it to cool for some time.
8. Take a pan and put oil /ghee for frying. Keep it ready. Meanwhile, spread butter paper and sprinkle some sesame seeds on it. Take a little dough to make a ball and try to press them with your fingers. It should not be very thin. Now start frying your Arisa pitha one by one. Make sure the oil is well-heated before you leave pitha into it. Don’t add too many pithas in one batch while frying. Fry till it turns brown in colour.
Your Arisa Pitha is ready!
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