Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

Rate This Recipe


  • For covering:
  • 1.5 cups - wheat flour.
  • 1/2 cup - plain flour.
  • 1/4 tsp - salt.
  • Water for dough| For Stuffing:
  • 2 cups - Bengal gram dal (channa dal), soaked overnight in water.
  • 3 - whole red chillies dry.
  • 4 to 5 flakes - garlic.
  • 1 inch piece - ginger.
  • 1/4 tsp - asafoetida powder.
  • 1/2 tsp - turmeric powder.
  • 3/4 tsp - garam masala powder.
  • Salt to taste.

How to Make Pittha

  • For covering:
  • Add salt. Knead dough till soft and pliable. Keep aside covered.
  • For stuffing:
  • 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.
  • To proceed:
  • 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.