Xutuli Pitha is one of the lesser known pithas of Assam, a very tasty and quite easy to make.
The name Xutuli is derived from a traditional musical instrument of Assam, of the same name made of clay or stump of a bamboo tree.
A few Assamese terminologies:
Bora Saool: a variety of rice, which turns sticky when cooked.
Teel: sesame seed
To make around 20 Xutuli Pithas you need:
1/2 kg Bora Saool
250 ml Oil. I have used refined vegetable oil, but I grew up watching my Aaita(Grand mom) using only Mustard oil for frying pithas.Method:
Wash Bora Saool, drain and spread to dry for about an hour. Do not soak, as it will make the rice sticky.
Grind Bora Sa00l to a fine powder.
Rinse Teel thoroughly ...
Rub vigorously while wet and let dry for some time, the skin will fall off. ....
Roast this cleaned Teel a little and crush to make a coarse powder.
Mix with Goor, leaving 2 or 3 tblsps Goor to add to the dough. This is the stuffing of the pitha.
To make the dough, mix the Goor that was kept aside with 1/2 cup water and strain.
Pour this to the powdered Bora Saool and knead well....
...add little more water if necessary while kneading to make a soft dough.
Take a little dough on your palm, make a ball and flatten it.
Spread 1or2 tsps of the Teel+Goor filling .....
...and fold it, sealing it well by pressing with your fingers.
Make the Xutulies and keep ready for frying as it tastes best piping hot, hence, fry only before serving.
Heat oil and deep fry the Xutulies in medium heat, turning gently, till they are a golden brown.
Yummy Xutuli Pitha is ready.