CHANTARO – MITHO

(Sweet Red Rice Flour Pancake)

Recipe Overview

Mitho Chantaro is a traditional Thathai Bhatia sweet pancake, made using red rice flour

and lightly sweetened with icing sugar. Simple in preparation yet rich in flavour,

it reflects the rustic charm of Bhatia home cooking.

Recipe Details

– Cuisine: Sindhi–Bhatia

– Course: Breakfast / Sweet

– Diet: Vegetarian

– Servings: 4–6 pancakes

– Preparation Time: 10 minutes

– Cooking Time: 20 minutes

– Difficulty Level: Easy

Ingredients

For the Batter

– Red rice flour – 2 cups

– Whole wheat flour – ½ cup

– Ghee – ½ tbsp

– Water – as required (to make a thick, pouring consistency batter)

For Cooking

– Ghee – 1½ tbsp (approx., for cooking)

For Topping

– Icing sugar – ½ cup

Method

Step 1: Prepare the Batter

– In a bowl (toap), combine red rice flour, whole wheat flour, and ½ tbsp ghee.

– Gradually add water and mix to form a thick batter of pouring consistency.

Step 2: Cook the Chantaro

– Heat a tawa on medium flame.

– Pour a ladleful (kevai) of batter onto the tawa and spread evenly.

– Drizzle ghee around the edges to prevent sticking.

– Cook on both sides until golden in colour.

Step 3: Finish

– Remove from the tawa.

– Immediately sprinkle icing sugar on top.

Chef’s Tip

Serve immediately after cooking so that the icing sugar melts slightly over the warm

pancake, enhancing both flavour and texture.

Serving Suggestions

Mitho Chantaro is best enjoyed:

– Served hot

– Eaten plain, without accompaniments

Storage & Make-Ahead Tips

– Best consumed fresh

– Batter can be prepared in advance and refrigerated for a few hours

Nutritional Insight (Approximate)

– Red rice flour adds fibre and nutritional value

– Provides sustained energy

– Lightly sweet and satisfying

Did You Know?

Red rice flour, widely used in Bhatia cuisine, lends a distinct nutty flavour and higher

nutritional value, making traditional dishes like Chantaro both wholesome and unique.

Cultural Significance

Mitho Chantaro is a traditional breakfast delicacy of the Thathai Bhatia community,

representing the simplicity and resourcefulness of home-style cooking. Prepared with

red rice flour, a staple ingredient in many Bhatia households, it was often made as a

quick morning meal or as a light sweet accompaniment during family gatherings.

The dish reflects the community’s preference for wholesome, minimally processed

ingredients and demonstrates how simple pantry staples could be transformed into

nourishing and satisfying foods. For many, Mitho Chantaro evokes memories of childhood

breakfasts, traditional kitchens, and recipes lovingly passed down through generations.

Variations

– Gur Jo Chantaro (Jaggery Chantaro) : Replace the icing sugar with grated jaggery

or a drizzle of melted jaggery syrup for a richer, more traditional sweetness.

– Dry Fruit Chantaro : Sprinkle finely chopped almonds, pistachios, or cashew nuts

over the pancake along with the icing sugar for added texture and flavour.

– Elaichi Chantaro : Add a pinch of cardamom powder to the batter to impart a delicate

aroma and enhance the sweetness.

– Saffron Chantaro : Mix a few saffron strands soaked in warm water or milk into the

batter for a festive variation.

– Mitho Chantaro with Honey : Serve warm with a drizzle of honey instead of icing sugar

for a naturally sweet alternative.