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Ingredients:

1. Bironor choul/ sticky rice 2 big cups

2. Emne chou/ normal rice 1/2 a cup

3. Modur kotihan thoom laager/ jaggery

     to taste

4. Narikol Kura/grated coconut 1/4 a cup

5. Noon chimti ahan/ a pinch of salt

6. Thou/ veg oil for deep fry

Method:

Clean and dry the rice. Grind the rice to make flour. Now add jaggery, grated coconut, salt to the flour and make a batter adding little amount of water at a time, checking the consistency. Shouldn’t be too thin or thick. Now deep fry one pitha at a time till golden.

Keep each in a hot pot immediately to avoid harden.

Now this is quite optional to deep the pithas in a very light sugar syrup and remove immediately to keep it softer for long.