Recipe: Eating on a Dime Chana Dal pittha

Recipe: Eating on a Dime Chana Dal pittha Delicious, fresh and tasty.

Chana Dal pittha. Chana dal pittha is a savory steamed pittha recipe with soaked chana dal cooked along with ginger, spice powders and then filled in a wheat flour based soft dough. These chana dal filled pittha are traditionally steamed in hot water but can also be deep fried and served as snack with coriander chutney. This Dal pitha recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.

There are different varieties of Pithas.

Bihari Dal Pitha is prepared using fresh rice flour and spicy masala lentil filling.

The speciality of this dish is that it is vegan, gluten free and steamed.

You can cook Chana Dal pittha using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Chana Dal pittha

1. It’s of Ingredients for making rice dough:.

2. It’s 1 cup of rice flour.

3. It’s 3/4 cup of water.

4. It’s of Ingredients for making fillings:.

5. Prepare 1 cup of chana Dal (soaked for 3-4 hours).

6. It’s 1 tsp of ginger garlic paste.

7. You need 1 pinch of cumin seed.

8. It’s 1 of green chilli.

9. You need 1/2 tbsp of mustard oil.

10. It’s of coriander leaves for garnishing.

11. Prepare of turmeric powder and salt.

12. Prepare pinch of asfoetida.

Chana dal pittha is a savory steamed pittha recipe with soaked chana dal cooked along with ginger, spice powders and then filled in a wheat flour based soft dough.

These chana dal filled pittha are traditionally steamed in hot water but can also be deep fried and served as snack with coriander chutn.

Fix the utensil with Pitha over the utesil with water.

When cooked, the clour of Pitha is different in comparison to what it was earlier and looks shiny.

Chana Dal pittha instructions

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..

Chawal ka Namkeen Pitha is ready.

Take out Pitha on a plate, serve with coriander chutney, tomato sauce or tomato chutney and eat.

Chana and chana dal are considered to be staples in India, which can be used in interesting ways to make a range of regional delicacies.

Chana dal is particularly popular in Eastern India, being a much-loved ingredient in Bengali cuisine.

Chana dal and luchi are often relished as breakfast, or during puja functions.