Tekeli Pitha

Name: Tekeli Pitha
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Assam)
Ingredients: 250g rice flour; 150ml water; 50g fresh coconut, grated; 60g Assamese gur (jaggery), grated; ¼ tsp salt; 1 tsp mustard oil (for greasing)

🌱 Vegan📊 Medium

Traditional 7. Tekeli Pitha recipe

⏱️20 minPrep

🔥15 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Tekeli Pitha

Prepare batter (10 mins, no heat): Mix rice flour with water and salt to form a thin, pourable batter — consistency of single cream.
Steam on tekeli (15 mins, high heat): Fill a clay pot (tekeli) or pressure cooker with 500ml water and bring to a rolling boil. Lightly grease the inverted lid with mustard oil. Pour 3 tablespoons of batter onto the greased lid, then scatter coconut and jaggery over it. Immediately invert over the boiling vessel — the steam will cook the pitha in 8–10 minutes. It is done when the surface is firm and the edges lift cleanly. Fold in half and serve warm.

📖 Cultural notes

Tekeli Pitha is named after the clay tekeli pot on whose inverted mouth it was traditionally steamed — a beautifully simple cooking technique that uses rising steam without any modern equipment. ---

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