Assamese tekeli/ketli pitha

Introduce

Chef :

Uzma Ahmad

Assamese tekeli/ketli pitha

The pitha is a popular snack of the people of the North eastern region of India, a fav of the Assamese.It is quite easy to make, healthy as well as a filling pitha. "Tekeli mukhot diya pitha" meaning of this is, to make the pitha by placing or steaming it on the mouth of a Tekali i.e.a pitcher or a kettle.

Ingredient

850 gm

Joha saool or rice freshly ground

2 cup

Black til

1/2 cup

Gur or jagerry or to taste

damp napkins

tekeli or ketli

small bowl

Cooking instructions

* Step 1

Before grinding, wash rice and keep for an hour so that the water drains out. Any other variety of rice can be used.

* Step 2

Rinse teel thouroughly, rub with hand while wet and let dry, most of the skin will fall off.

* Step 3

Grind teel but not fine, mix Gur with teel.

* Step 4

Boil water in a pitcher

* Step 5

The most important part of making this pitha is to prepare the saool guri. Add little water and Knead well, too much water will spoil the pitha by making it sticky. It should remain powdery but some amount of water must be fed to the saool guri. Sieve it through a steel strainer so that no lumps remain.

* Step 6

Place a damp napkin on the bowl, spread saoolor guri, press with your hand. The pitha will take the Shape of the small bowl.

* Step 7

Wrap this with the napkin, hold both edges and lift up from the bowl.

* Step 8

Place it on the mouth of the tekeli and put the lid. The pitha will be cooked by the steam of the boiling water in the tekeli. Steam only for 3_4 minutes.