Biri Puli

Name: Biri Puli
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup urad dal; 1/4 cup rice (any rice of ur choice); little salt; 1/2 cup jaggery; 2 tbsp chena (mashed paneer); 1 tsp cardamom powder; 1/2 tsp pepper powder; 1/2 cup grated coconut; little chopped dry fruits & cherries; 2 tsp Ghee/oil for shallow fry; as required Honey for garnishing

Kirti Das @cook_15894310

Hyderabad

#holisweets
#goldenapron (4th week)
This is an authentic traditional pitha (sweet dish) of Odisha, mainly made of urad dal, rice, jaggery and Coconut/chena stuffing.....no maida no sugar. The best part is that it is shallow fried with very less oil/ghee . Very simple to prepare yet healthy and tasty

Kirti Das @cook_15894310

Saved

Ingredients

25-30 mins

4 servings

1 cupurad dal
1/4 cuprice (any rice of ur choice)
little salt
1/2 cupjaggery
2 tbspchena (mashed paneer)
1 tspcardamom powder
1/2 tsppepper powder
1/2 cupgrated coconut
little chopped dry fruits & cherries
2 tspGhee/oil for shallow fry
as requiredHoney for garnishing

Saved

Steps

25-30 mins

1

First soak urad dal and rice in enough water separately overnight. Then grind it with 1/4cup of jaggery and little salt. If required add very little water to grind. The consistency of batter should be thick.Keep it for 10 mins by covering.
2

Now heat a pan. Put grated coconut and fry on slow flame till raw smell goes. When colour changes, add 1/4 cup jaggery in it. Cook on low flame till jaggery melts. Then add chena, cardamom powder, pepper powder and dry fruits. Fry another 1 min and switch off the flame. The stuffing is ready.Let it cool
3

Now heat a tawa. Brush little ghee/ oil. Then put little urad dal mixture over the tawa making small small circles.
4

Now spread the stuffing over all pithas. Now cover these with urad dal mixture. After few mins turn to other side. Cook on slow flame until both sides become nice golden brown colour. It will take time to cook on low flame but the result will be awesome
5

Once done remove from the tawa to a plate. Garnish with some honey and stuffing. Serve hot