Chana Dal pittha

Name: Chana Dal pittha
Total time: 1200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: Ingredients for making rice dough:; 1 cup rice flour; 3/4 cup water; Ingredients for making fillings:; 1 cup chana Dal (soaked for 3-4 hours); 1 tsp ginger garlic paste; 1 pinch cumin seed; 1 green chilli; 1/2 tbsp mustard oil; coriander leaves for garnishing; turmeric powder and salt; pinch asfoetida

Richa Vardhan @apnirasoi

Mumbai

#dals

Pithas are made by stuffing sweet or savory ingredients in a rice flour dough and shaping it in a ball. Then the stuffed dough balls are cooked by either steaming or boiling.

Pitha is a part of Bihari cuisine particularly in Mithila region of Bihar and is served as a snack or in dinner. It is considered healthy and have high protein.
Pithas are not only popular in Bihar but also in the rest of the states and made by different names and slightly different ways. In many households pithas are made traditionally in the indian calendar month of Poush (chilli winter).
I am sharing one of the pitthas recipes called chana Dal pittha.

#dals

Pithas are made by stuffing sweet or savory ingredients in a rice flour dough and shaping it in a ball. Then the stuffed dough balls are cooked by either steaming or boiling.

Richa Vardhan @apnirasoi

Mumbai

#dals

Pithas are made by stuffing sweet or savory ingredients in a rice flour dough and shaping it in a ball. Then the stuffed dough balls are cooked by either steaming or boiling.

#dals

Pithas are made by stuffing sweet or savory ingredients in a rice flour dough and shaping it in a ball. Then the stuffed dough balls are cooked by either steaming or boiling.

Saved

Ingredients

20 minutes

8 servings

Ingredients for making rice dough:
1 cuprice flour
3/4 cupwater
Ingredients for making fillings:
1 cupchana Dal (soaked for 3-4 hours)
1 tspginger garlic paste
1 pinchcumin seed
1green chilli
1/2 tbspmustard oil
coriander leaves for garnishing
turmeric powder and salt
pinchasfoetida

Saved

Steps

20 minutes

1

Method to make rice dough- Boil water in a kadahi, add rice flour gradually in kadahi, keep stiring on low flame for 2-3 minutes, let it cool.
Knead it well applying warm water on your palm to make a soft dough.
Divide it into 8 equal round shape balls
2

Method to make Dal fillings-Blend chana Dal removing excess water coarsely, keep it aside, heat oil in a kadahi, add cumin seeds, let it crackle, add asfoetida, ginger-garlic paste, turmeric powder, saute for 20 seconds.
Add blended Dal, mix well and saute for 3-4 minutes, add salt (would suggest adding more than usual as rice dough does not have salt in it). Garnish with green chilli and coriander leaves.
3

Method to make Dal pitthas- Fill the dals into rice dough one by one by making the dough into bowl shape and pack it tightly making in ball shape. Boil water in a kadahi and add the stuffed balls into it. Keep an eye over it, as soon as you see the balls start coming up and grows in size (usually take 3-4 minutes) take it out with the help of strainer.
Pithas are ready.
Let it become warm and serve with chutney or pickle of your choice.