Skip to main content

Dhal Pitha - Jharkhand Cuisine



After visiting Jammu and Kashmir,today we are going to Jharkhand,eastern state carved out of south  Bihar in 2000.

Coming to the cuisine its almost similar to Bihar and most of dishes popular in Bihar is also popular in Jharkhand.Traditional jharkhand is equally vegetarian as well as non-vegetarian.In general the food cooked in Jharkhand is considerd to be very light and easy to digest.

Today's recipe is one such simple recipe which resembles the South Indian Purana Kozhukattai with a savory stuffing with bengal gram dhal(channa dhal).

Pitha is served mostly for dinner or breakfast along with some chutney,I adapted the recipe from here and made it according to my family taste.Isauted the ground channa dhal mixture for couple of minutes and added some grated coconut for extra taste.Now off to the recipe..........................................


Basic Information

 Soaking time 2 hrs
Preparation time 10 minutes
Cooking time 20-25 minutes
Makes 15-18

 For the stuffing
IngredientQuantity
Bengal gram/channa dhal/
kadala paruppu		1/2 cup
Green chilly/pachamilagai2 
Cumin seeds/jeeragam1/2 tsp
Salt1/2tsp
Oil2 tsp + 1tsp
Coconut(grated)1 tbs(optional)

For the Outer Covering

IngredientQuantity
Rice flour/arisi maavu1 cup
Salt1/2 tsp
Boiling water11/2-13/4 cups




Method

Soak the channa dhal in warm water for 2 hours and grind it to a coarse paste along with green chilly,cumin seeds and salt.
Heat a pan with oil and add in the ground paste,saute it for 2 -3 minutes.Make sure it won't become very dry.Put off the flame and add the grated coconut,mix it well.The stuffing for the pitha is ready.


Now take the rice flour in a bowl,add in salt and mix it well.Now to this add the boiling water and mix well \to form a thick,soft dough.
Grease the palm with oil and take a small lemon size ball,flatten it to a disc,keep a spoonful of stuffing and close the edges by pressing.

Arrange it in a idly plate and steam it for 10-12 mins or till a tooth pick comes out clean.

Serve it warm with coriander or mint chutney.

Enjoy........................................................................




  • The amount of water for the dough varies depending on the quality of the rice flour.
  • In the original recipe the ground channa dhal is not sauteed.
  • Addition of coconut is purely optional.
  • Do not add more green chilly,I feel 2 is more than enough.








Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more