Here’s how Arisa Pitha is typically prepared:
Rice Preparation: Raw rice is soaked in water for a few hours to soften it. After soaking, the rice is drained and ground into a coarse flour or paste. This rice flour forms the base of the Arisa Pitha batter.
Jaggery Syrup: Jaggery is melted in a pan to create a syrup. The jaggery syrup is then mixed with the rice flour to form a smooth and thick batter. The amount of jaggery can vary based on how sweet you want the Arisa Pitha to be.
Frying: In a deep pan, oil or ghee (clarified butter) is heated. Small portions of the batter are taken and flattened into round shapes using hands or a greased surface. These flattened portions are then carefully placed in the hot oil or ghee for frying.
Crisping: The Arisa Pitha is fried until it becomes golden brown and crispy on both sides. The frying process gives it its signature texture and color.
Draining and Cooling: Once the Arisa Pitha is fried, it’s taken out of the oil and allowed to drain on absorbent paper to remove excess oil. After draining, it’s left to cool.
Serving: Arisa Pitha can be served warm or at room temperature. It’s enjoyed as a snack or dessert. Its crispy exterior and sweet flavor make it a delightful treat.
Arisa Pitha is a beloved part of Odia cuisine, and its preparation and flavor may vary slightly from region to region within the state. It’s often prepared during festivals like Raja Sankranti and other special occasions, and it holds cultural significance in Odisha’s culinary traditions.