Assamese Bhapot Diya Joon Pitha Recipe

17 Mar Assamese Bhapot Diya Joon Pitha Recipe

Last Updated on March 17, 2025 by blessmyfoodbypayal

Assamese Bhapot Diya Joon Pitha Recipe with step wise pictorial and video method.

Bhap – means “steam”, ot is ‘locative suffix’
Diya – means done
Joon – means “Crescent” which signifies the shape of the dish &
Pitha – refers to rice based dumplings.

So this recipe is all about rice dumplings made with rice flour cooked by steaming method and having it origin in the Northeast State of India Assam.

Having the mouthwatering stuffing made with coconut, jaggery, cardamom and nuts, this recipe is a treat to taste buds & usually made after harvesting.

We saw this recipe for the first time posted by very talented chef Monalisa Bora from Assam itself. Couple of days ago, she posted it in a food group, so we couldn’t resist ourselves from making the same.

And she helped a lot in guiding more about the recipe right from its name to its varieties. From storage to most cherished way to enjoy them.

As per Monalisa, there are other two variations as well : fried one and Doodh Poli.

You can fry them after they are steamed and also you can serve them steamed or fried after putting them into rabri.

Pitha be stored in refrigerator for a week in winters but up to 3 days in summer.

Also, you can enjoy them hot, cold or chilled, varies from personal choice.

The similar recipe is made in west Bengal as well and called by the name Poli Pitha.

STEP WISE PICTORIAL RECIPE OF ASSAMESE BHAPOT DIYA JOON PITHA

MAKING OF STUFFING

Take a heavy bottomed pan and add desiccated coconut and water.

Cook on low heat for a minute. Purpose is just to moist the coconut. Add jaggery after crushing.

Cook on low heat until jaggery melts. Cook further till the mixture turns sticky.

Remove the pan from the heat and add cardamom powder and nuts. Mix well and leave aside to cool down completely.

MAKING OF DOUGH

Take rice flour, salt and desi ghee in a bowl. Add boiling hot water.

Mix well.

Cover and rest for 10 minutes.

Then knead the mixture into a smooth dough.

SHAPING THE PITHA

Take a lemon sized portion of dough and roll it between your palms. While you are handling one, cover the rest of the dough with some muslin cloth or kitchen towel to prevent the dough from drying out.

Roll the ball into a disc on a surface using rolling pin. You can dust the rice flour whenever needed. The disc should neither be too thin nor too thick.

Put a tablespoon of stuffing in the middle of the disc.

Fold it like a crescent/D.

Trim off the extra edges.

Apply some water on the edges for secure sealing.

STEAMING PITHA

Grease the steamer basket. Arrange pitha in that. Do not overcrowd the basket and keep a little gap between each.

Cover and steam cook for 15 minutes.

Take them out and put the next batch.

Enjoy.

NOTES

Traditionally fresh grated coconut is used in its making. As we were having ample of desiccated coconut, so used that only.

Water is added just to moist the dry desiccated coconut. If using fresh coconut, no need to add water.

Assamese Bhapot Diya Joon Pitha recipe

blessmyfoodbypayal

Assamese Bhapot Diya Joon Pitha is a steamed rice cake made with joha rice, coconut, jaggery, and cardamom, offering a fragrant, sweet taste.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine Assamese

Servings 14 Pithas

Ingredients

  

1 cup = 250 ml

FOR STUFFING

• 1 Cup Desiccated Coconut
• 1/4 cup water
• 150 gram jaggery
• 1/2 tsp cardamom powder
• 2 tbsp nuts

FOR DOUGH

• 1 +1/2 cup Rice flour
• Pinch of salt
• 1/2 tsp desi ghee
• 1 +1/4 cup boiling hot water

Instructions

 

MAKING OF STUFFING

• Take a heavy bottomed pan and add desiccated coconut and water.
• Cook on low heat for a minute. Purpose is just to moist the coconut.
• Add jaggery after crushing.
• Cook on low heat until jaggery melts.
• Cook further till the mixture turns sticky.
• Remove the pan from the heat and add cardamom powder and nuts.
• Mix well and leave aside to cool down completely.

MAKING OF DOUGH

• Take rice flour, salt and desi ghee in a bowl.
• Add boiling hot water.
• Mix well.
• Cover and rest for 10 minutes.
• Then knead the mixture into a smooth dough.

SHAPING THE PITHA

• Take a lemon sized portion of dough and roll it between your palms. While you are handling one, cover the rest of the dough with some muslin cloth or kitchen towel to prevent the dough from drying out.
• Roll the ball into a disc on a surface using rolling pin. You can dust the rice flour whenever needed. The disc should neither be too thin nor too thick.
• Put a tablespoon of stuffing in the middle of the disc.
• Fold it like a crescent/D.
• Trim off the extra edges.
• Apply some water on the edges for secure sealing.

STEAMING PITHA

• Grease the steamer basket.
• Arrange pitha in that. Do not overcrowd the basket and keep a little gap between each.
• Cover and steam cook for 15 minutes.
• Take them out and put the next batch.
• Enjoy.

Notes

• Traditionally fresh grated coconut is used in its making. As we were having ample of desiccated coconut, so used that only.
• Water is added just to moist the dry desiccated coconut. If using fresh coconut, no need to add water.

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