Tel Pitha Recipe

Discover the art of Tel Pitha! Our easy recipe brings Assam's cultural delight to your kitchen. Crispy, sweet perfection awaits. Try it now!

Tel Pitha

    Tel Pitha

  • Cuisine: Indian
  • Category: Snack, Dessert
  • Prep Time:
  • Cook Time:
  • Servings: 6
  • Calories: 150 calories

About this recipe

Tel Pitha, a delightful treat hailing from Assam, India, is more than just a snack; it's a cultural experience on a plate. Picture this: a crispy, golden exterior giving way to a tender, sweet core – that's the magic of Tel Pitha.

The preparation is a charming ritual, bringing together rice flour, water, and the rich sweetness of grated jaggery. It's a dance of flavors and textures, perfectly choreographed in a simple mixing bowl.

The aroma of hot oil and the sizzling sound as spoonfuls of the batter meet the frying pan signal the creation of these delectable delights. As they turn a glorious shade of gold, you know you're in for a treat.

The crackle as you bite into the Tel Pitha reveals a marriage of crispy and chewy textures, while the subtle sweetness from the jaggery lingers on your palate.

Tel Pitha is not just a dish; it's a connection to tradition and a celebration of flavors. Whether served at festivals, family gatherings, or as an everyday indulgence, each bite tells a story of Assamese culinary heritage.

So, next time you savor a piece of Tel Pitha, remember, you're not just enjoying a snack – you're tasting the essence of Assam, one delicious morsel at a time.

Origin of Tel Pitha recipe

Tel Pitha is deeply rooted in the culinary traditions of Assam, a northeastern state of India. It is a significant part of Assamese cuisine, particularly celebrated during festivals and special occasions.

The word "Pitha" generally refers to traditional rice cakes or dumplings in Assam.

The preparation of Tel Pitha is a cultural practice passed down through generations. It reflects the agrarian lifestyle of Assam, where rice is a staple crop. The use of rice flour as a primary ingredient in Tel Pitha is a testament to the agricultural abundance of the region.

Jaggery, another key component, not only adds sweetness but also connects the dish to the agricultural roots of Assam. Jaggery is often made from sugarcane or date palm sap, emphasizing the use of locally available ingredients.

Tel Pitha is not only a delightful treat but also holds cultural significance, embodying the essence of Assamese traditions. Its preparation and consumption bring people together, creating a sense of community and celebration. The recipe serves as a flavorful link between the past and the present, preserving the rich culinary heritage of Assam.

Why make this recipe?

Trying the Tel Pitha recipe is like taking a flavorful journey into the heart of Assamese culture. Here's why you should give it a shot:

  • Cultural Experience: Tel Pitha is more than just a recipe; it's a cultural experience on your plate. By trying it, you're embracing a culinary tradition deeply rooted in Assam, India.
  • Delightful Flavors: The combination of rice flour and jaggery creates a magical blend of textures and flavors. The crispy exterior and sweet, chewy interior make each bite a delightful experience.
  • Easy Preparation: The recipe is relatively simple, requiring basic ingredients like rice flour, jaggery, and water. It's a great introduction to Assamese cuisine for both novice and experienced cooks.
  • Festival Connection: Tel Pitha is often associated with festivals and special occasions in Assam. Trying the recipe allows you to bring a bit of festive spirit into your kitchen.
  • Versatile Snack/Dessert: Whether you enjoy it as a snack or dessert, Tel Pitha is a versatile treat suitable for various occasions. Share it with friends and family or savor it as a personal indulgence.
  • Culinary Exploration: If you enjoy exploring global cuisines, Tel Pitha offers a unique opportunity to dive into the lesser-known but incredibly rich culinary landscape of Assam.

So, why not embark on this culinary adventure? Discover the joy of making and savoring Tel Pitha, and let its cultural and flavorful essence enhance your culinary repertoire.

What does Tel Pitha taste like?

The taste of Tel Pitha is a delightful blend of crispy, chewy, and sweet flavors.

The outer layer, fried to golden perfection, provides a satisfying crunch, while the inner part, made tender by the rice flour and jaggery combination, offers a chewy texture.

The sweetness from the jaggery is subtle yet distinct, creating a harmonious balance with the fried exterior.

Imagine the comforting taste of rice, subtly sweetened with the natural richness of jaggery, and then transformed into a crispy yet tender snack. It's a unique combination that makes Tel Pitha a memorable treat, leaving a lingering sweetness on your palate.

Let me out it like this, the overall experience is not overly sugary, allowing you to appreciate the simplicity and authenticity of Assamese flavors.

What would you need for this recipe?

These are the ingredients needed to make Tel Pitha:

  • Rice Flour: Rice flour serves as the primary base for Tel Pitha. It gives the dish its distinctive texture, contributing to both the crispiness and chewiness.
  • Jaggery: Jaggery, a natural sweetener, is a key ingredient that adds sweetness to Tel Pitha. It is often made from sugarcane or date palm sap and brings a rich, earthy sweetness to the dish.
  • Water: Water is used to make a smooth batter with the rice flour and helps achieve the desired consistency for frying the Tel Pitha.
  • Oil for Frying: Any neutral cooking oil is suitable for frying the Tel Pitha. It plays a crucial role in achieving the crispy golden exterior.


  • Mixing Bowl: Substitute: Any clean bowl can be used for mixing the rice flour, jaggery, and water. Choose one with enough space for easy stirring.
  • Spoon for Mixing: Substitute: A regular spoon or spatula works well for mixing the batter. Ensure it's sturdy enough to combine the ingredients effectively.
  • Deep Pan or Kadhai for Frying: Substitute: A deep frying pan or any wide, deep cooking vessel can be used. Ensure it has enough depth to safely submerge the Tel Pitha for frying.
  • Slotted Spoon or Tongs: Substitute: A regular kitchen spoon or tongs can be used to carefully lift the fried Tel Pitha from the hot oil.
  • Paper Towels: Substitute: Clean kitchen towels or napkins can be used to absorb excess oil from the fried Tel Pitha.

How to make Tel Pitha

Dive into the rich flavors of Assam with our Tel Pitha recipe! Crispy, sweet, and culturally significant – a delectable journey awaits your taste buds!


  • 1 cup rice flour
  • 1/2 cup jaggery (grated)
  • 1 cup water
  • Oil for frying


  1. In a mixing bowl, combine rice flour and water to form a smooth batter.
  2. Add grated jaggery to the batter and mix well until the jaggery is evenly distributed.
  3. Heat oil in a deep pan or kadhai for frying.
  4. Once the oil is hot, reduce the heat to medium.
  5. Using a spoon, drop small portions of the batter into the hot oil.
  6. Fry the Tel Pitha until they turn golden brown and crisp on the edges.
  7. Remove the fried Tel Pitha from the oil and place them on paper towels to drain any excess oil.
  8. Let the Tel Pitha cool for a few minutes before serving.

How do you serve Tel Pitha recipe?

Serving Tel Pitha is a delightful experience. Here are the steps to present your freshly made Tel Pitha:

  • Cooling: Allow the freshly fried Tel Pitha to cool for a few minutes. This helps them firm up and makes them easier to handle.
  • Arrangement: Arrange the Tel Pitha on a serving plate. You can present them in a single layer or stack them neatly for a visually appealing display.
  • Optional Garnish: For a decorative touch, you can sprinkle a bit of powdered sugar or drizzle honey over the Tel Pitha. This adds a hint of extra sweetness and enhances the presentation.
  • Serve Warm: Tel Pitha is often enjoyed warm. Serve it while it still retains its crispy texture, creating a delightful contrast with the slightly chewy center.
  • Accompaniments (Optional): Tel Pitha can be served on its own or paired with accompaniments like a cup of hot tea or coffee. The choice of accompaniment depends on personal preference.

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Recipe Tags: Tel Pitha, Tel Pitha Recipe, Recipe, Easy, Homemade, Top rated

What to serve with?

Tel Pitha is versatile and can be enjoyed on its own, but if you're looking to enhance the experience, consider serving it with complementary accompaniments. Here are a few suggestions:

  1. Tea or Coffee: Pairing Tel Pitha with a hot cup of tea or coffee is a classic choice. The warmth of the beverage complements the crispy and sweet nature of the Tel Pitha.
  2. Coconut Chutney: A simple coconut chutney can be a delightful side. The freshness of coconut adds a contrasting flavor, and the chutney provides a cool element against the warm Tel Pitha.
  3. Milk: Tel Pitha can be enjoyed with a glass of milk, offering a comforting combination of sweet flavors. It's a great option, especially if you prefer a milder accompaniment.
  4. Fruit Compote: A fruit compote, like a mixed berry or mango compote, can add a fruity and tangy element to balance the sweetness of the Tel Pitha.
  5. Yogurt: A dollop of yogurt can provide a creamy and slightly tangy contrast, enhancing the overall taste and texture.

My recommendations and tips

  1. Consistent Batter: Ensure the batter is well-mixed and has a smooth consistency. This contributes to the uniform texture of the Tel Pitha.
  2. Oil Temperature: Maintain a consistent oil temperature while frying. Too hot, and the outside might burn before the inside cooks; too cool, and the Pitha may absorb excess oil.
  3. Small Portions: Drop small, manageable portions of batter into the oil. This ensures even cooking and a balanced texture.
  4. Jaggery Adjustment: Adjust the amount of grated jaggery according to your sweetness preference. If you like it sweeter, add a bit more, but be mindful not to make it overly sweet.
  5. Frying Time: Keep an eye on the frying time. Fry the Tel Pitha until they achieve a golden-brown color, ensuring a crispy exterior.
  6. Draining Excess Oil: Place the fried Tel Pitha on paper towels to absorb any excess oil. This helps maintain a lighter, less oily texture.
  7. Serve Fresh: Tel Pitha is best enjoyed fresh. Serve it soon after frying to preserve its crispy texture.
  8. Experiment with Accompaniments: Explore different accompaniments to find what suits your taste. Whether it's tea, coffee, chutney, or yogurt, there are various options to enhance the experience.
  9. Share and Enjoy: Tel Pitha is a communal treat in Assam. Share it with friends and family to make the experience even more enjoyable.

Potential ingredients substitutes

While Tel Pitha traditionally uses specific ingredients, you can experiment with substitutes based on availability or dietary preferences. Here are some potential ingredient substitutes:

  1. Rice Flour: Substitute: If rice flour is not available, you can try using wheat flour or a gluten-free flour blend for a different texture.
  2. Jaggery: Substitute: Brown sugar, palm sugar, or maple syrup can be alternatives to jaggery. Adjust the quantity based on your desired sweetness.
  3. Water: Substitute: Coconut water or milk can be used instead of water to add a different flavor dimension to the batter.
  4. Oil for Frying: Substitute: Any vegetable oil with a high smoke point, like canola or sunflower oil, can replace the oil for frying.

Final Remark

In conclusion, crafting Tel Pitha transcends cooking—it's a celebration of Assamese heritage. Share these delectable bites and savor the rich flavors of tradition.

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