Government of India
Tekeli Mukhot Diya Pitha
Tekeli Mukhot Diya Pitha is a traditional steamed rice cake of Assam. The term ‘tekeli’ means a pitcher in Assamese. Therefore, this is essentially a snack that is steamed at the mouth of a pitcher. These Pithas are both wholesome and filling, and are a perfect serve either on the breakfast table or as an evening snack.
| Cuisine: | Assamese |
| Total time: | 55 mins |
| Preparation time: | 15 mins |
| Cooking time: | 40 mins |
| Makes: | 10 Pithas |
Ingredients
| 2 ½ cups: | Rice-flour (The flour can be prepared at home with any local variety of rice or ready-made rice-flour available in the market can also be used) |
| 2 cups: | Coconut (grated) |
| 6 tablespoons: | Sugar |
| Or | |
| 60 grams: | Gur or Jaggery |
Water as required
Directions
Preparing the rice-flour
- Keep 2 ½ cups of rice soaked in a large bowl of water for 4 to 5 hours.
- Drain the water and spread the wet rice on a newspaper or a dry cloth and let it dry.
- When the rice is dry, add it to a grinder and prepare a fine powder.
- Remove the flour from the grinder and sieve it to get an even finer flour.
Alternatively, ready-made rice flour available in the market can also be used.
Preparing the Pitha-mix
- Take the rice-flour, grated coconut and sugar or gur in a large bowl of water. Sprinkle some water. Mix well and set aside.
Steaming the Pithas
- Take a wide mouthed pitcher or a kettle. Half fill it with water and bring to boil.
- Take a bowl (equal to the size of the mouth of the pitcher or kettle) and spread a wet muslin cloth on it. Fill the bowl with the Pitha-mix to the brim (the bowl is to be used as a mould for the Pitha).
- Lift the cloth carefully from the bowl cradling the Pitha-mix and place it at the mouth of the pitcher or kettle.
- Cover with a lid and steam each Pitha for around 4 minutes.
The Pithas can be enjoyed on their own or relished with some fresh cream.
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