Mahua Pitha with Spiced Coconut Stuffing by Subhalaxmi Mohanty

Steps:

• Soak: Thoroughly wash 4 cups rice (approx. 200g), 1 cup urad dal / black gram (approx. 50g), and 2 cups dried Mahua flowers (approx. 100g). Soak together in water for 2 hours until the Mahua flowers are plump and the grains have softened.
• Grind the batter: Drain the soaking water. Transfer the rice, dal, and Mahua to a mixer grinder. Add a pinch of methi (fenugreek) seeds, as this helps fermentation and adds a beautiful aroma. Grind to a smooth, thick, pourable batter.
• Ferment: Leave the batter to rest and ferment at room temperature for about an hour.
• Make the stuffing: Heat a pan on low flame. Add 2 cups freshly grated coconut and 1 cup jaggery. Stir until the jaggery melts and binds with the coconut. Add black pepper, coarsely powdered and green cardamom, crushed, just before turning off the heat. Set aside.
• Heat the tawa and pour: Heat a cast-iron or non-stick tawa on medium-low heat. If using cast iron, grease with 1 tbsp ghee per pitha (optional). Pour a ladleful of batter and spread into a round shape.
• Cook: For stuffed pitha: place a spoonful of coconut stuffing in the centre, fold over, and cook covered for 7 minutes until the edges are golden and crisp.  For chitau-style (one-sided): cook for 5 minutes.

Notes:

• Pan choice: On a non-stick tawa, no ghee is needed. On cast iron, add 1 tbsp ghee per pitha for best results.
• Serving: Plain pitha can be served open or folded. Stuffed pitha is always served folded.
• Batter storage: Keep in an airtight container in the fridge for up to 7 days.
• Cooked pitha storage: Best eaten fresh. Can be kept at room temperature for up to 1 day. Do not refrigerate cooked pithas as they turn hard.