Dal pitha

 Dal Pitha

📝 Ingredients

For the Dough:

• 1 cup rice flour

• 1 cup water

• Salt to taste

• 1 tsp oil (optional)

For the Filling:

• 1/2 cup chana dal (Bengal gram), soaked for 2–3 hours

• 2–3 green chilies, finely chopped

• 1 tsp grated ginger

• 1/2 tsp cumin seeds

• Salt to taste

• A pinch of asafoetida (hing)

• Fresh coriander leaves, chopped

• Optional: garlic, crushed or finely chopped

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👩‍🍳 Instructions

1. Prepare the Dough:

• Boil water with a pinch of salt and a little oil.

• Lower the flame, add rice flour gradually, stirring constantly to avoid lumps.

• Once mixed, turn off the flame and let it cool slightly.

• Knead into a soft, smooth dough while still warm. Cover and set aside.

2. Prepare the Filling:

• Coarsely grind the soaked chana dal (not too smooth, you want some texture).

• Heat a little oil in a pan. Add cumin seeds and hing.

• Add ginger, green chilies, and garlic if using. Sauté briefly.

• Add the ground dal, salt, and sauté until the mixture dries out a bit.

• Add chopped coriander. Let it cool.

3. Shape the Pithas:

• Take a small ball of dough and flatten it into a disc (like a momo or dumpling wrapper).

• Place 1–2 teaspoons of the dal filling in the center.

• Fold and seal the edges—can be half-moon shape or like a dumpling.

4. Steam the Pithas:

• Place the prepared pithas in a greased steamer or idli stand.

• Steam for 10–15 minutes until they look glossy and slightly firm.

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🥣 Serving Suggestions:

• Serve hot with green chutney, tomato chutney, or a tangy tamarind dip.

• Can also pair well with a light potato curry or tomato achar (pickle).