The Indian state of Bihar is where the traditional food Dal Pitha comes from. People love this snack or meal, which is rice cakes filled with spiced lentil (chana dal) cheese. The food is delicious because it has a great mix of textures and tastes. The soft rice cakes go well with the savoury and slightly spicy lentil stuffing. It is common to eat Dal Pitha with chutney or yoghurt during holidays and other special events in Bihar. A careful process of forming the dumplings and steaming them to perfection makes it a beloved part of Bihari food.
Dal Pitha Recipe
Dal Pitha is a traditional and loved treat from the eastern parts of India, especially from the states of Bihar, West Bengal, and Odisha. With a filling of spicy lentils (dal), these steamed rice cakes are known for their unique shape and tasty taste. People often eat Dal Pitha during holidays, other special events, or just as a healthy snack. With its soft rice shell and tasty dal filling, it's a tasty treat that perfectly captures the spirit of regional Indian food.
Equipment
- A mixing bowl
- A steamer or a large pot with a steaming basket
- A rolling pin
Ingredients
For the Outer Covering:
- 2 cups Rice flour
- Water as needed
- Salt to taste
- 1 tablespoon Oil (for the dough)
For the Dal Filling:
- 1 cup Chana dal (Bengal gram), soaked for 2-3 hours
- 2-3 Green chilies finely chopped (adjust to taste)
- 1 teaspoon Ginger grated
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Asafoetida (Hing)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds (Rai)
- 1 tablespoon Oil
- Salt to taste
Instructions
Step 1: Prepare the Dal Filling
- Drain the soaked chana dal and grind it into a coarse paste without adding water.
- Heat oil in a pan, add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
- Add green chilies, grated ginger, and turmeric powder. Sautรฉ for a minute.
- Add the ground chana dal paste and salt. Cook on medium heat, stirring continuously, until the dal mixture becomes dry and leaves the sides of the pan. Let it cool.
Step 2: Make the Rice Dough
- In a mixing bowl, combine rice flour, salt, and oil. Gradually add water while kneading to form a smooth, pliable dough. Cover and set aside.
Step 3: Shape the Pithas
- Take a small portion of the rice dough and roll it into a ball. Flatten it into a small disc with your fingers or using a rolling pin.
- Place a spoonful of the cooled dal filling in the center of the disc.
- Carefully fold the edges of the disc to cover the dal filling, shaping it into a half-moon or crescent shape. Ensure there are no cracks.
Step 4: Steam the Dal Pithas
- Prepare a steamer by boiling water in the bottom part. Grease the steaming tray or basket.
- Place the shaped dal pithas on the greased tray, ensuring they are spaced apart to prevent sticking.
- Steam for about 20-25 minutes or until the pithas are cooked and the outer covering becomes translucent.
Step 5: Serve
- Serve the hot and steaming Dal Pithas with a drizzle of ghee and a side of tamarind chutney or coconut chutney.
Tips and Information
Tips and Information
- Consistency of Rice Dough: The rice dough should be soft and pliable, not too sticky. Adjust the water as needed.
- Filling Variations: You can experiment with different fillings, such as grated coconut, jaggery, or spiced vegetables, to create variations of Dal Pitha.
- Shaping: Ensure the pithas are sealed properly to prevent the filling from spilling out during steaming.
