Ghila Pitha

Name: Ghila Pitha
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Assam)
Ingredients: 200g rice flour; 120g Assamese gur (jaggery), grated; 150ml warm water; ½ tsp salt; Oil for shallow frying (3 tbsp mustard oil)

🌱 Vegan📊 Medium

Traditional 4. Ghila Pitha recipe

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Ghila Pitha

Make batter (10 mins, no heat): Dissolve grated jaggery in 150ml warm water — stir until completely melted. Sieve rice flour into a bowl. Slowly pour jaggery water into rice flour, stirring to form a thick, smooth batter (consistency of pancake batter). Add salt. Let rest 10 minutes.
Fry pithas (20 mins, medium heat): Heat mustard oil in a flat iron kadai or tawa. Pour a small ladleful (60ml) of batter into the hot oil — it should spread into a round, dome-shaped cake about 8cm across. Fry until the underside is golden-brown and crisp (3–4 mins). Flip and fry the other side for 2 mins until cooked through. The inside should be soft and just set. Drain on paper.

📖 Cultural notes

Ghila Pitha, named for its resemblance to a kneecap (ghila), is the simplest and most beloved Bihu pitha — prepared with just three ingredients and eaten warm with a cup of Assam tea. ---

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