Shora pithe is an integral part of Bengal’s pithe–puli culture. Every winter, rice becomes the central ingredient of the kitchen, transformed through soaking, grinding, fermenting, and steaming. Pithe and puli are not single recipes but a system of seasonal cooking that happens during the first couple of weeks in January, until Poush Sankranti. There are steamed pithe, fried pithe, pan-roasted ones, stuffed pulis, and syrup-soaked versions. Shora pithe belongs to the simplest category. It uses a thin rice batter poured into an earthen mould called a shora. Yet simplicity does not mean uniformity. Across Bengal and Bangladesh, the same pithe appears under different names, shaped by region, utensil, and heat. What remains constant is the dependence on winter rice and patient cooking over fire.
chita pithe making
chitoi pithe making
shora mould
In many districts, shora pithe is known as chitoi pithe. In parts of Bangladesh, it is also called chita pitha. The batter changes slightly with geography. Some add coconut. Some keep it plain. The mould changes too. Earthen shora, cast-iron plates, or thick brass pans are common. Rice flour itself produces countless varieties. There is bhapa pithe, patishapta, dudh puli, shoru chakli, and many more. All start with rice. The eating style shifts with context. Shora pithe pairs easily with jhola gur. Many eat it soaked in milk and date palm jaggery. In rural homes, it also appears with jhal torkari or lentils. In several Muslim and agrarian communities, chitoi pithe is eaten with duck meat curry, using the pithe to soak up the gravy.
How Shora Pithe Is Eaten and Remembered
The versatility of shora pithe explains its survival across communities. Sweet or savoury, it adapts. Along with chitoi pithe, my grandmother also used to make it with winter vegetables and call it sobji pithe. During winter mornings, it appears with gur and milk. By afternoon, the same pithe turns savoury with chillies, onions, or leftover curries. The neutral rice base makes it ideal. This flexibility also connects shora pithe to everyday life rather than ritual alone. It fits into breakfast, lunch, or an evening meal.
The mould matters too. The shora creates steam, trapping heat and moisture. That gives the pithe its soft, spongy texture with a lightly crisp base. Even when the mould changes, the technique remains. It’s about controlled heat, covered cooking and steam management. These small details separate a good chitoi pithe from a dense one. That is why this pithe continues to be taught hands-on, not written down. No matter how much you follow a recipe, it is purely on practice and experience.
Madhushree eating pithe
Chitoi Pithe
Tips and tricks for better shora pithe
Add a pinch of baking powder for a lighter texture. If possible, soak rice and grind it into a paste. It gives better structure and flavour. If you use rice flour, buy only from a trusted source like. While grinding, use lukewarm water. It helps the batter bloom. Always add a pinch of salt, even for sweet versions. Heat the shora gently. Grease lightly. Cover while cooking. Sprinkle water on the lid for steam. No shora? An appe pan works as a practical substitute.
Sora Pithe
Share your cooking with us –
Do try this recipe and share your feedback. You can also reach out to us at our social media handles Instagram, Facebook or any of our personal Facebook (Madhushree & Anindya) . Post a picture and tag us.
Shora Pithe or Chitoi Pithe
Ingredients
Method
- In a bowl, mix rice flour, coconut, sugar, salt. Use a little lukewarm water and grind this into a smooth paste.
- Add a pinch of baking powder and more luke warm water.
- whisk to make a smooth, pourable batter. It should be thinner than pancake batter but not watery. Rest for 10 minutes.
- Heat the shora on low flame and lightly grease it with ghee. Pour batter to fill each cavity. Cover and cook on low heat.
- Sprinkle a little water on the lid to create steam. Cook until the surface sets and the base turns lightly golden. Serve hot.
- You need 1 cup short grain fragnant rice for this. Wash and soak rice for 4–5 hours in luke warm water.
- Drain completely. Grind with lukewarm water into a smooth, flowing paste along with sugar and coconut.
- Add salt and baking powder. Mix well into a runny batter that coats the back of a spoon.
- Heat and grease the shora. Pour batter, cover, and cook on low heat with steam as before. This version yields a softer, more aromatic pithe.
- Eat shora pithe with jhola gur, milk and gur together, or with a jhal torkari. It also pairs beautifully with duck meat curry. In case of the latter, no need to add sugar to the batter.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
