Recipe: Yummy Coconut filled pittha

Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Yummy Coconut filled pittha
Page content

Recipe: Yummy Coconut filled pittha Delicious, fresh and tasty.

Coconut filled pittha. About Pitta Dosha and Inflammation Inflammation is the body's defence mechanism to help clear and remove irritants or pathogens. While it serves an important function, chronic inflammation can be detrimental to the digestive tract. Pitta dosha is responsible for all heat in the body, therefore inflammation is a Pitta imbalance.

Cook stirring often until the mixture is semi sticky but not runny.

Steps to make pitha dough: Boil water.

Pitta Sounds: Listen to music that is soothing, calming and rhythmic to balance the Pitta dosha.

You can cook Coconut filled pittha using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Coconut filled pittha

  1. Prepare of rice flour.

  2. Prepare of ghee.

  3. You need of dedicated coconut.

  4. It’s of jaggery or sugar.

  5. You need of Dry fruits.

Pitta Fabrics: Wear clothing that is made from loose, breathable, light, and natural fabrics like cotton, linen and hemp to stay cool.

I've tried making a few different recipes for kitchari - and this one is by far my favorite!

I love how rich and yummy the kitchari turns out and how comforting it is to eat.

This ayuvedic kitchari recipe is the perfect meal for lunch or dinner, its filling enough without being too much.

Coconut filled pittha instructions

  1. Roast coconut in ghee. Add jaggery.add dry fruits..

  2. Boil the water equal amount of rice flour. Put rice flour in boiling water. Make a dough..

  3. Take small ball make a well and put coconut filling in it..

  4. Boil the water put all ball in it. Cook for 15 minutes.

  5. Your pitta is ready.

I also love how the spices transform when they are gently sautéed in the pan.

Pitha is a type of palm-sized fritter, pancake or dumpling from the eastern regions of the Indian subcontinent, common in Bangladesh and India.

Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled.

Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent).

See more ideas about Pitta bread, Filling snacks, Recipes.