Healthy Dal Pitha

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Back from the days where I started to keep a watch on my calorie intake it was difficult for me to stay from all the cheese and beer but it wasn't impossible. One of the days during my diet, A friends mother was in bangalore and while i visited her and gossiping about things happening around, she slowly brought a small plate filled with food and kept in front of me. I still laugh when i think of the dialogue she said - " Khalo Nita, Weight nahi badega :-)" and there I was introduced to this delicious dish - " Dal Pitha "
Dal Pitha is a popular rice flour dumplings in Bihari Cuisine. But this my version of using wheat flour instead of rice flour which makes it healthy and also instead of frying I have boiled the pitha or you can also steam just like momo's and other dumplings. Its high in proteins and its enjoyed by all age group. A perfect and healthy tea time snack trust me you wont stop with just one bite as the flavour of the spicy masala stuffing with the green chutney whoaaa... I am hungry now... :-)



Ingredients Of Dal Pitha

  • 250 gm wheat flour
  • 500 gm channa dal
  • 1 teaspoon garlic and ginger paste
  • 1/2 tsp green chilly paste
  • Coriander leaves optional
  • 1/2 tsp of Jeera
  • Salt as per taste
    How to Make Dal pitha:

    Soak dal three to four hours. 

    Take wheat flour and water, kneed flour smoothly just like how we knead for Roti/Phulka and divide them into equal portions.

    Drain the excess water from soaked dal and grind dal along with green chillies, ginger, garlic, salt, carom seeds cumin seeds and pepper corns to make a coarse paste. Add the chopped cilantro leaves optional.

    Stuffing for Dal Pitha is ready.  

    To Make Pitha's:

    Grease a steamer vessel with oil. Just like how to make Momo's or other dumplings. 

    You can either roll it in the share of small puri's and fill the stuffing or use gujiya mould to shape the pithas.

    Place the pithas in the greased steamer and steam them for 8-10 minutes. You can also cook the pitha by dunking them in boiling hot water. Cook till they rise up to the surface, drain and serve. 
    **Make sure to seal the pithas properly to avoid leakage.

    Serve it hot along with your choice of chutneys or sauces.
                  

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