Til Pitha

Name: Til Pitha
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Assamese
Ingredients: 250 g rice flour; 400 ml Water; 0.25 tsp Salt; 150 g black sesame seeds; 120 g Jaggery; 3 tbsp Coconut; 1 tbsp ghee or oil

Thin rice flour crepes rolled around a sweet, nutty filling of roasted black sesame and jaggery, made especially for Bihu.

🇮🇳India· Assam

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 6
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 7 gathered

Servings

250 g rice flour
400 ml Water — approximately, for the batter
¼ tsp Salt
150 g black sesame seeds — roasted
120 g Jaggery — grated
3 tbsp Coconut — grated, optional
1 tbsp ghee or oil — for greasing the griddle

Equipment

•Flat griddle (tawa)

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 7 g
carbs: 28 g
fibre: 2 g
protein: 3 g
calories: 180 kcal

Instructions

1
Mix the rice flour with water and a pinch of salt to make a thin batter. Let it rest for 15 minutes.
2
Meanwhile, coarsely crush or grind the roasted sesame seeds. Mix them with grated jaggery and coconut to make the filling.
3
Heat a flat griddle over the stove. Lightly grease the surface with ghee (clarified butter) or oil.
4
Pour a thin layer of batter onto the griddle. Spread it out gently into a round crepe.
5
Cook on low heat until the base sets and turns lightly golden. Do not flip it over.
6
Place a line of sesame-jaggery filling along one edge while the pitha (rice crepe) is still in the pan.
7
Carefully roll the pitha over the filling into a cylinder using a spatula.
8
Remove it from the griddle. Serve warm or at room temperature.

Chef's tips

The batter should spread easily without being too watery; cook a small test pitha first. Roll it gently while the base is still soft so it does not crack.