Joha rice flour — 3 bowls
Water — 2 table spoon
Sugar — very little
Salt — a pinch
Grated coconut — 2 table spoon
Spinach juice — optional, can be used instead of water
Beetroot juice — optional, can be used instead of water
Method of preparation:
Mix water, salt, sugar, coconut with the rice flour. Rub the content with your palm in a Saloni and sieve it.
Take a kettle filled with water and put it on the stove. Close the nozzle of the kettle with paper or plantain leaf. Let the water boil.
Take a bowl and fill it with the rice content that is ready. Now place the bowl on the mouth of the kettle and close it with the lid of the kettle. The pitha will be cooked within minutes in steam.
Serve hot as this pitha tastes better when it is hot. I keep it stored in the refrigerator and whenever I have guests at home, I take it out and place it at the mouth of the kettle. It becomes soft within seconds like freshly made. You can use spinach or beetroot juice instead of water to make this pitha. That will definitely give you a new experience in colour, flavour and taste.