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1.5 cups -
1/2 cup - plain flour.
1/4 tsp - salt.
Water for dough| For Stuffing:
2 cups -
dal (channa dal), soaked overnight in water.
3 - whole
4 to 5 flakes - garlic.
1 inch piece - ginger.
1/4 tsp -
1/2 tsp -
3/4 tsp -
Salt to taste.
How to Make Pittha
Add salt. Knead dough till soft and pliable. Keep aside covered.
Wash soaked dal in water 2-3 times. Drain well.
Crush coarsely in food processor without adding water.
Add all other ingredients for stuffing. Grind to a smooth stiff paste.
Remove, knead lightly, shape into 9-10 patties. Cover and keep aside.
Knead dough again till smooth and elastic.
Divide into 10 portions. Roll one into a 4 round.
Place a patti in one half of round. Fold other half over it.
Seal both edges of semicircle together using water to moisten edges.
Repeat for all dough and patties.
Boil plenty of water in a large deep vessel.
When it starts to boil fiercely, gently drop in pitthas, one by one.
Boil for 18-20 mins, on a rolling boil, without a lid.
Drain each one carefully with perforated spoon.
Arrange on serving dish, garnish with chopped coriander.
Serve hot or warm with green all purpose chutney or other chutney of choice.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.