Mizoram Koat Pitha is a fritter dish made with rice flour and banana which is similar to the Kerala Unniyappam which is fried on a kuzhi Paniyaram Pan. The flavours come together wonderfully to make a great dish with a crisp exterior and soft interiors.
In the North East it is widely consumed as a delicious dessert on almost all the special occasions.
Serve Koat Pitha as a delicious dessert after light meal of Sana Thongpa and Tan Ngan, or as an evening tea time snack along with masala chai.
Other recipes that you can try are:
Cuisine: North East India Recipes
Course: Snack
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Glass Mixing Bowl
Cooks in 10 M
Total in 15 M
To begin the preparation of Mizoram Style Koat Pitha, first dissolve the jaggery in water and pass it through a fine filter to remove the scum.
Mash the bananas and keep them aside in a bowl.
To the mashed banana, now add the jaggery water and rice flour and with a pinch of salt.
Mix the Koat Pitha mixture until well combined and becomes a thick batter.
Heat a pan with oil on medium heat and spoon a small amount of batter into the oil.Fry the Koat Pitha till it becomes golden and drain it on a paper towel.
Serve the Mizoram style Koat Pitha as a delicious dessert after a light meal of Sana Thongpa and Tan Ngan, or as an evening tea time snack along with masala chai.