Dal Pitha

   

Ingredients

Dough:

2 Cup Raw rice flour  

4 Cups Water

1 tsp Mustard oil  

Salt to taste

Stuffing:

1 Cup Black gram/ kala chana with skin  

1 tbsp Coriander leaves

2 tbsp Mustard oil  

2 tsp Panchporan

1/4 tsp Turmeric powder  

1 tsp Chili flakes

1 tsp Asafoetida  / hing

Salt to taste

 

Method:

Soak the black gram for 4 hours in water.

Drain and grind to a coarse consistency.

Warm a pan and pour in the mustard oil.

Once the oil is hot, add the panchphoran spice mix and let them splutter.

Add the dal mixture (make sure the area you add it in is greased to avoid the dal sticking to the pan).

Add salt, turmeric powder, 1 tsp cumin seeds, asafoetida and chili flakes.

Sauté till it is cooked. Add the coriander leaves and let it cool.

Boil 4 cups of water, then add a pinch of salt and 1 tbsp oil.

Take the required rice flour in a wide container or bowl. Pour 1 cup of boiling water.

Mix well with a spatula and add the water until you get a soft dough consistency. Cover with a lid or wet cotton cloth and leave for 10 minutes.

Knead gently into a smooth dough. You can continue to add water if needed or sprinkle rice flour as required.

Pinch out equal dough parts and make smooth balls.

Gently flatten the ball using a rolling pin or with your palm (Sprinkle a little rice flour if the dough gets sticky).

Place the dal mixture towards one half of the rolled part and cover it with the other half forming a semicircle shape.

Gently press and seal the corners with the tip of your fingers (You can use oil or water and rice flour slurry to seal the edges).

Grease the steamer plates or compartments and place the pithas on them.

Steam for 15 minutes (You can preheat the steamer with just water for 10 minutes before placing the steamer plates).

Take a toothpick or knife and pierce the centre of the pithas to check if they are well cooked. If the pricker comes out clean, then it’s ready. If not, let it steam for 5 more minutes.

Serve hot with ghee or green chutney.

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