Dim Pitha

Delicious, protein-packed Dim Pitha – a unique, soul-satisfying snack that's perfectly spiced!

Instructions

1. 1

   Prepare the Batter

   • In a medium mixing bowl, add the rice flour and salt.
   • Gradually pour in the water while whisking continuously to prevent lumps. Continue until you have a smooth, thin, and pourable batter, similar in consistency to a crepe batter.
   • Let the batter rest for 5-10 minutes.
2. 2

   Add Aromatics

   • Stir the finely chopped onion, green chilies, and coriander leaves into the rested batter.
   • Mix well to ensure all the ingredients are evenly distributed.
3. 3

   Cook the Pitha

   • Heat a non-stick skillet or tawa over medium-low heat. Once hot, brush about 1 tablespoon of oil evenly over the surface.
   • Give the batter a final stir, then pour one ladleful (about 1/4 of the batter) onto the center of the pan.
   • Quickly swirl the pan to spread the batter into a thin, even circle.
   • Cook for about 2 minutes, until the top surface appears set and is no longer liquid.
4. 4

   Add the Egg

   • Crack one egg directly onto the center of the pitha.
   • Using a spatula or the back of a spoon, gently break the yolk and spread the egg evenly across the entire surface of the pitha.
   • Immediately sprinkle a pinch of salt and black pepper over the egg.
   • Allow it to cook for another 1-2 minutes, until the egg whites are mostly opaque but the yolk is still slightly runny.
5. 5

   Fold and Serve

   • Carefully fold the pitha in half, enclosing the egg.
   • Gently press down with your spatula and cook for 1 minute on each side, until the pitha is lightly golden and the egg is cooked to your liking.
   • Slide the finished Dim Pitha onto a plate. Repeat the process with the remaining batter and eggs.
   • Serve hot, either on its own or with a side of tomato ketchup or green chutney.