The name kholajali refers to the words 'khola' or Earthen pan and 'jali' or net. While the first refers to the Earthen cooking pan/tawa the later, to the unique net-like texture. I believe this pitha originated in the Eastern parts of Bengal and is very famous in the Noakhali district of Bangladesh.One can pair it with either sweet or savoury sides.
This recipe calls for only three ingredients like Rice flour,egg and water.
Ingredients:
Rice flour: 1 cup (atop or raw rice)
Duck egg: 1 OR poultry egg one and half
Pinch of salt
To season the Earthen pot (That gives the best result and we need to heat the Earthen pot on medium heat at least for 10 minutes before starting the process.
In case you do not have an earthen tawa, use non-stick or seasoned cast iron one.) 1 tablespoon of mustard oil mixed with 1 tbsp of water.
Method:
Preparing the batter
Sieve the flour and place it in a big bowl. Add a pinch of salt.
Heat 1 cup of water till the water starts to simmer. Take off and mix with the flour. Depending on the quality of the flour the quantity will vary. Start with less water and gradually add more to get the right consistency.
Mix to get a lump-free batter and keep it pourable yet thick like a slightly thinner pancake batter. Keep it aside for 5-7 minutes till it cools down a bit then add the egg and mix.
Now adjust the consistency with room temperature water. The thickness should be enough to pour and spread easily by swirling the pan.
Heat the pan to very hot then keep the heat to medium. Take the oil and water mixture in a small piece of cloth and wipe the surface of the pan. Pour a ladleful and carefully by holding the two sides of the pan swirl it to cover the surface. Cover the pan with a lid and cook on medium-high for 30 seconds or till the top changes colour and is cooked. Using a khunti or a spatula take it out.Serve hot with any side of your choice.
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