Name: Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) recipe by Maumita Paul Ghosh at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup rice flour; 3/4 cup coconut freshly grated; 1/2 cup date palm jaggery finely chopped; A pinch of salt

ABOUT Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery) RECIPE

Keteli Pitha. A symphony of fragrant rice, grated coconut and aromatic jaggery. Steamed in the lid of a kettle. Redolent of the earthy Assam, her lovely innocent people and the spirited exuberance of the Bhogali Bihu.

Instructions

Take a kettle, fill it half with water and bring to a boil.
Soak the rice for 2 hours, allow the rice to dry over a newspaper or muslin cloth to drain any excess water. Grind the rice to a fine powder, keep aside.
Take the rice flour in a bowl, add salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here
A commonly used test for the texture of the dough is if you take a small portion in your palm and press it by closing your palm, the dough should not squeeze out from between your fingers.
Wrap the lid of the kettle as shown in the Picture 3 with a damp muslin cloth.
Spread a layer of the rice dough uniformly over the kettle lid (Picture 4). Add 1 tbsp of freshly grated coconut on the rice dough, followed by ½ tbsp of chopped jaggery.
And finish it with another layer of rice dough (Picture 6). Do not press it too hard.
Wrap with another piece of damp muslin cloth, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha.
Serve immediately.

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