Dish
Arisa pitha
To make arisa pitha, rice flour is mixed with jaggery and water to form a dough. The dough is then shaped into small balls and flattened into discs, which are then deep-fried until golden brown. Arisa pitha has a crispy texture and a sweet, caramelized flavor.
Origins and history
Arisa pitha is a traditional dish from the Indian state of Odisha, and is often served during festivals and special occasions such as Raja Parba. It is believed to have originated in the rural areas of Odisha, where rice is a staple crop.
Dietary considerations
Arisa pitha is naturally gluten-free and vegan. However, it is high in sugar and calories, so it should be consumed in moderation.
Variations
Arisa pitha can be made with different types of sweeteners, such as honey or molasses. It can also be flavored with cardamom or saffron for added depth of flavor.
Presentation and garnishing
Arisa pitha can be arranged on a platter and garnished with chopped nuts or fresh fruit. It can also be served in small paper cups for a more casual presentation.
Tips & Tricks
To make arisa pitha extra crispy, use a mixture of rice flour and cornstarch in the dough.
Side-dishes
Arisa pitha is often served with tea or coffee, and can also be served with milk or yogurt.
Drink pairings
Arisa pitha goes well with tea or coffee.
Delicious Arisa pitha recipes
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