Pitod (pronounced pitt-aud) is traditionally a Rajasthani dish but it is also popular in other parts of India. It is very similar to Gujrati Khandvi but pitod is slightly thicker. The recipe is very easy. To make pitod, batter is made with besan (gram flour) and buttermilk. The mixture is cooked and solidified, then it is set and cut into small pieces. Once ready, it can be mixed into curd to make raita.
Pitod ka raita is our family favourite, everyone is very fond of this raita. We all love this raita with smokey flavour.
The procedure to add smokey flavour is very easy, heat one small piece of wood charcoal directly on the gas stove, place 1 tejpatta on raita, keep red hot charcoal on it, drop desi ghee on it and cover it immediately, after five minutes remove the charcoal, coal smoke enhances the taste and aroma of the dish
Recipe to make Pitod –
Ingredients for 3 to 4 servings –
- Besan ( gram flour ) – 1 tea cup
- Chhachh ( butter milk) -3 tea cup
- Haldi ( turmeric powder)-1/4 tsp
- Hing (asafetida) – 1 pinch
- Refind oil – 1 tbsp
- Salt according to taste.
- Take besan in a bowl, add butter milk, haldi and hing, whisk to make lump free batter.
- Grease one plate to set pitod.
- Heat oil in heavy bottom kadhai (wok)
- Transfer batter to it, keep stirring. After it starts to boil, add salt, and lower the flame.
- As the mixture thickens, many bubbles will appear, but within a few minutes bubbles will disappear and the mixture will combine together.
- Switch off the flame.
- Transfer the mixture to the greased plate and spread it.
- Keep aside to cool.
- Once pitod cools down, cut into small cubes.
- Pitod is ready to make raita.
Ingredients to make pitod ka raita
- Thick curd – 250 gm
- Roasted jeera powder -1/2 tsp
- Red chilli powder – 1/4 tsp
- Salt according to taste.
- Fresh coriander leaves for garnishing.
- Wood charcoal – 1 small piece.
- Tej patta (bay leaf) – 1
- Desi ghee – 1/4 tsp
- Pitod (made previously as per the recipe given above)
- Whisk curd, add salt, red chilli powder and roasted jeera powder. Mix well.
- Now add pitod pieces and mix it.
- Now keep 1 tej patta on the raita.
- Heat charcoal on the gas flame, when it is red hot keep charcoal on tej patta. Put desi ghee on it and immediately cover the bowl with a lid and keep aside for 5 minutes. The smoky flavor of the charcoal will infuse in the dish.
- Remove charcoal and tej patta, garnish with fresh coriander leaves.
- Authentic pitod ka raita with unique smoky flavour is ready to serve.
- Serve this raita as a side dish with roti, paratha, dal chawal or puri.
- Procedure to make Khandvi and Pitod is same.
- Only difference between khandvi and pitod is that pitod is slightly thicker than Khandvi.