Bihari Dal Pitha | Steamed Rice Dumplings with Savory Filling

                    Never in my wildest dreams i had thought i would start a food blog (A girl who never knew to make a decent cup of coffee before marriage! yeah.. That was me!) and moreover explore so many varieties of cuisine.. My blog and most importantly KKAJ, my fav fb food group gives me so many novel ideas and exploits me in the maximum possible way.. The themes they give are so interesting that i can’t help but search and prepare according to it… As you can guess, todays theme was Bihari cuisine and thus i made these yummy and soft Dal Pithas with a tangy Mint Coriander chutney..


I had never tried nor tasted bihari cuisine before, so was very scared of what to make and how it would come out and whether we would like it and blah blah… Me and my hubby (Yes, he too came in to search!) gave a real bad time to the search engines typing out every possible way to find a good bihari recipe.. The first recipe i found was Litti Chokha… But that had potatoes in them and as you all know, ahem ahem, my hubby is an ardent adversary of the yummy veggie.. So plans cancelled…He then kept searching for bihari desserts but it was all sugar sugar and more sugar… Noooo…..

Finally i found about these pithas while reading in wiki about bihari cuisine.. When i google searched, there were a number of recipes with different measurements and ingredients… Some had vegetable filling, some had sweet while some had this bengal gram one.. I finally made up my mind to make the gram filling one and went ahead with my own changes in them.. Though it took me more than an hour to make this with all the photo session involved, i feel the effort was worth it when i saw my hubby relishing them with a huge smile on his face.. *Mitha’s Pitha Success* Lol!


                      Try them if you want variation in your tastebuds and have no problems with the typical chana dal/besan flavor… This is a very healthy snack for your evenings as it is steamed and has gram filling.. Do try! Happy and Healthy cooking!!

Health Benefits of Bengal GramHigh Fiber content which prevents constipation and digestive disorders and leads to weight loss,Good source of Protein for vegetarians,Excellent source of Manganese and Iron,Stabilizes Blood Sugar, Lowers Cholesterol..


RECIPE: {Makes around 6-8 Pithas}

Ingredients:

For the Outer Covering:
1/2 Cup Rice Powder/Rice Flour
1 1/2 Cup Water
1 tsp Cumin seeds/Jeera
Salt to taste

For the Filling:
1/2 Cup Chana Dal/Bengal Gram
3 Green Chillies
2 cloves of Garlic
1 tsp Cumin seeds/Jeera
Salt to taste
2 sprigs of Coriander Leaves

For the Seasoning:
1 tsp Oil
1 tsp Mustard seeds
A sprig of Curry Leaves

Recipe:
1. Soak the chana dal in sufficient water for around 4-5 hours or overnight.. Drain and keep it aside..

2. Heat water in a thick bottomed pot and add salt and cumin seeds as soon as it starts boiling..

3. Now switch off the flame, add rice flour to it and mix well till it forms a dough…

4. Transfer it to a plate.. Allow it to cool slightly..

5. Dip your fingers in little water and form a smooth dough using your hands..

6. Cover it with wet cloth and keep it to rest till use..
7. Grind chana dal with green chillies and garlic to a coarse paste..
Note: Do NOT add water at all while grinding..

8. Add cumin seeds and salt and grind till the chana dal are mashed.. Add coriander leaves..

Now, both the filling and covering are ready!

9. Divide the dough into equal sized balls and keep aside..

10. Take one ball and press it between your palms.. Now shape it with your fingers to form a small circle..
Note: Dip your fingers and apply your palms with water if the dough is sticking..

11. Keep a small lump of the filling inside..
Note: Don’t fill too much as it will be difficult to close..

12. Cover it into desired shapes.. You can make semicircle like this or cover fully into a round dumpling..

13. Design using a fork if desired.. {seals the edges properly and looks pretty too}

14. Place it in a steamer and steam for around 15-20 mins till a knife inserted comes out clear..

15. Cut into desired shapes and pour seasoning of curry leaves and mustard seeds over it..
Enjoy with Mint Coriander Chutney!
For the Chutney, Grind together a Tbsp of freshly grated Coconut with 5 sprigs of Coriander leaves, a sprig of Mint leaves,3 Green Chillies, a clove of Garlic, a small piece of Ginger and Jaggery with little water to a smooth paste.. Add Salt and Lemon juice.. Serve fresh!

Dip the Tasty Pithas into the Tangy Chutney and enjoy with a Hot cup of Tea!

Notes:
1. Garlic can be avoided in both filling and chutney if desired..
2. Pitha can be made by stuffing dry potato curry instead of chana dal filling.. So it is a good way to use up leftover curries..
3. I actually made double the quantity i have mentioned here and i had leftover filling as well as covering.. I used the covering to make Almond Modaks and the filling to make Dal…
4. Take care while covering the Pithas that it does not break..
5. As this is a very filling meal, do not make in large quantities… Two Pithas were more than filling for me!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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