Kettle-steamed rice cake · Gone by 9 am
Tekeli Pitha (kettle rice cake)
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It is named after the tekeli, the narrow-necked pot (today often a kettle) whose steam cooks it: the rice flour sits on a cloth over the mouth of the pot until it turns fluffy and white.
Soft steamed cakes of rice flour with a coconut-and-jaggery filling, sold hot from small tea stalls in Guwahati from about 6 am and eaten with a cup of tea; most stalls have sold out by 9.
Why it's made this way: Pitha (rice cakes) are central to Assamese breakfasts and to the Bihu festivals; the kettle-steamed tekeli version is a specifically Assamese type.
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Part of World of Street Food — 3422 dishes from 118 countries.
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