Today we travel to yet another state which comes under the seven sister states of India. Mizoram shares its boundaries with Tripura, Assam , Manipur, Bangladesh and Burma. The cuisine of the seven sister states are so much identical. Various types of pithas are famous everywhere. Mizo love to add pork and fish to their daily cooking. Their dishes are less spicy compared to the other states of India. When I was going through blogs for mizoram recipes I stumbled upon a post, which had thupka, panch phoran tarkari and this koat pitha. As I have done the other two dishes for two other states, I selected to make Koat pitha. Koat is banana and fritters made with banana, rice flour and jaggery is called as koat pitha. I tried serving this piping hot but it was so gooey in the centre and I was afraid that I under cooked the pithas. But once they were cool, they became such a delicious, soft fritters with crispy skin. As these has bananas, they tend to get gooey while hot. But nothing to worry about. Fry the fritters on medium to low flame as these fritters burn easily. They tasted amazing and even after 40-45 minutes. SO it is bvetter to serve these after they come down to room temperature.
Recipe Source: Khana Khajana
Rice Flour-1/2 cup
Grated Jaggery-1/2 cup
Oil-For Deep Frying
1. In a bowl take jaggery and bananas. Mash them with a fork until it becomes a loose batter.
2. Add the rice flour and mix to form a thick batter.
3. Heat oil in a pan and drop tablespoons of batter into medium hot oil.
4. Cook on medium to low flame unitil thje pithas are brown in colour.
5. Remove from oil and transfer to a plate.
6. Allow them to cool completely.
7. Serve with a cup of coffee..
Take banana and jaggery in a bowl.
Mash them together.
Add rice flour.
Mix to form a thick batter.
Drop spoonfull of batter into oil.
Fry until golden.
The texture of this pitha was so nice. It had a crispy skin and soft cake like interiors. Yumm!!!