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Chitoi pitha with egg, Bangladeshi rice pancake

Chitoi pitha with egg, Bangladeshi rice pancake

Main dishes

A savory rice crepe from Bangladesh: a thin, fluid rice batter cooked on a hot plate, topped with an egg, and served hot for breakfast.

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Recipe from MD Abu Siyam, adapted by Recette de cuisine · · updated on

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This Bangladeshi rice crepe, which is seasoned and steamed, is typically topped with an egg. It can be enjoyed for breakfast or as a snack, alongside mashed potatoes, tomato chutney, or marinated chili peppers.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting4 hr 30 min
  • Total5 hr 20 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodsteam
  • Estimated cost$2.34 $0.78 / serving Estimated price; varies by store.
  • Vegetarian
  • Gluten-free

Ingredients

3 people
  • $0.58
  • $1.60
  • $0.04
  • $0.12

Prices from US supermarkets.

Directions

  1. Soak the rice for 4 to 5 hours.
  2. Drain the liquid and mix it with boiling water until you have a smooth, fluid paste.
  3. Heat a cast-iron or earthenware stove top; once it’s hot, wipe it down with a little oil.
  4. Pour each portion, spoon a generous amount of dough in the center and gently rotate the baking sheet to create a thin layer. ≈ 3 min
  5. Immediately crack an egg onto the dough and season it. ≈ 2 min
  6. Cover and cook for 4 to 5 minutes over medium heat, steaming, until the dough and egg are cooked through.
  7. Serve hot. ≈ 2 min

The bill

Chitoi pitha with egg, Bangladeshi rice pancake

  • 200 g of rice$0.58
  • 4 eggs$1.60
  • 1 teaspoon of salt, to taste$0.04
  • a little bit of neutral oil, for greasing the pan$0.12

Total$2.34

that's $0.78 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 200 g of rice
  • 350 ml of boiling water
  • 4 eggs
  • 1 teaspoon of salt, to taste
  • a little bit of neutral oil, for greasing the pan

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