Today, I am working all day in my shop. Suddenly, in the evening, a phone rang on my mobile. The phone was given to me by a very close friend. If you are not busy, come for a while. We were having tea, so I called you to have tea. While drinking tea, suddenly, I saw a person in front of me making my favourite Bhapa pitha.

Different and different types of pitha are prepared according to the region in Bangladesh. In our rural areas, usually, after the new song is played, the preparation for organizing pitha starts.

During the winters, there is a rich presentation and excess of pitta. But among these pithas, Bhapa undoubtedly occupies an important place. Vapa pitha is a popular pitha in Bangladesh. It is prepared during the winter season And is primarily made by steaming rice flour. Jaggery is given for sweetening. A coconut shell is added to enhance the taste. Although it is traditionally a rural breakfast, in the late 20th century, it became popular in the cities, mainly as food for rural people who came to the cities. Bhapa pitha is now available on the streets and even in restaurants. We went there and asked him to make some Bhapa pitha.

Then I followed her, thinking how Bhapa was making pita.

Bhapa Pitha Recipe
Primary Materials:
• Rice powder, 1 kg
• one coconut (soprano)
• Grinding powder (250 grams)
• Salt (quantity)
• Water (quantity)
Other Materials:
• two pieces of white thin, soft cloth
• Small lid
• Small round bowl for making pita
• Special pot with lid for steaming Bhapa pita clay pot
• Sieve

Method of preparation:

1. In a bowl, mix rice powder, salt and a little water and knead it well so that the dough does not get cooked; take care that it should be neat.
2. This time, this rice powder should be rubbed by hand in a sieve. It will come out like neat semolina grains.
3. Mix half of the grated coconut with sifted rice powder.
4. This time, fill half the pot with water and wait until the water boils and steams. There is a particular type of bone available in the market for Bhapa pitha, you can use that too. There is a hole right in the middle of the lid of this pot. Air movement is blocked at the edge of the bone, so the steam escapes through a leak.
5. Now, for the pitha, put a drop of oil in a small bowl and sprinkle some ground rice powder on it. And cover it again with rice powder. Make steamed patties by pressing gently with your hands.
6. Cover the bowl with a wet, thin cloth and place it upside down on the pot of hot water. Now, the bowl should be removed slowly. Be careful not to break the Bhapa pitha
7. The ends of the cloth should be folded in one place and covered with a big lid so that the steam hits the pitha. After steaming for 5/7 minutes, remove the lid and press it with your fingers to see if it is soft. If it is quiet, it means that the pita is ready to serve.