Bihar
Dal pitha
Rice flour pockets stuffed with spiced dal, then steamed. Bihar's answer to the dumpling.
50 minTime
12 gProtein each
mediumSpice
2hPlan ahead. Soak for 2 hours first; the 50 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original432kcalsame
12 gproteinsame
6 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Grind the soaked dal coarsely with ginger, garlic, chillies, cumin and salt, using very little water. Mix in turmeric, asafoetida and coriander.
- 2Bring the water to a boil with a pinch of salt and the oil. Add the rice flour, stir, cover and leave off the heat for 5 minutes. Knead while warm.
- 3Flatten a lime sized ball into a thin disc, spread a spoon of filling on one half, fold over and seal the edges.
- 4Steam the pithas, or slide them into a pot of boiling water, until done.
- 5Optional: heat the mustard oil, splutter the mustard seeds and toss the pithas in it.
Serve it like this
Serve hot from the steamer with chutney and sambar in small bowls on the side.
