Delicate, lacy rice crepes from Bengal, made with a very thin rice flour batter. This savory pitha has a beautiful net-like texture and is perfect for breakfast or a light snack, especially when paired with a spicy curry.
Prep15 min
Cook20 min
Servings4
Serving size: 2 pithas
243cal
5gprotein
48gcarbs
4g
Ingredients
1.5 cup Rice Flour (Use a fine variety like Gobindobhog for best results.)
3 cup Water (Adjust to get a very thin, free-flowing consistency, like thin buttermilk.)
0.75 tsp Salt (Adjust to taste.)
1 pc Green Chili (Finely chopped, optional for mild heat.)
1 small Onion (Very finely chopped, optional for flavor.)
2 tbsp Coriander Leaves (Finely chopped, optional for freshness.)
A traditional Assamese delicacy, this dal features whole black gram lentils slow-cooked to a creamy consistency. Its unique earthy flavor, enhanced by ginger and mustard oil, makes it a comforting and soulful dish.
Protein-packed Mati Mahor Dali with soft Kholasapori Pitha – a fiber-rich, soul-satisfying breakfast.
This assamese dish is perfect for breakfast. With 506.32 calories and 17.990000000000002g of protein per serving, it's a low-fat, high-fiber, low-cholesterol, anti-inflammatory option for your meal plan.
fat
In a large mixing bowl, combine the rice flour and salt.
Gradually pour in the water while whisking continuously with your other hand. This prevents lumps from forming.
Continue whisking until you have a very thin, smooth, and free-flowing batter. The consistency should be similar to thin buttermilk or milk.
If using, stir in the finely chopped green chili, onion, and coriander leaves.
Let the batter rest for at least 15 minutes to allow the rice flour to hydrate properly.
2
Heat the Pan
Place a non-stick tawa or a traditional earthen pan ('khola') over medium-high heat. Let it get properly hot.
To check if the pan is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the pan is at the right temperature.
Lightly grease the hot pan with a few drops of mustard oil using a paper towel or half an onion on a fork.
3
Pour and Cook the Pitha
Always stir the batter well right before making each pitha, as the rice flour settles at the bottom quickly.
Take a ladleful of the thin batter. From a height of about 6-8 inches, drizzle the batter all over the hot pan in a random, circular motion to create a net-like, lacy pattern.
Do not attempt to spread the batter with the ladle. The natural gaps are essential for the pitha's signature texture.
Cover the pan with a lid and cook on medium heat for 1 to 2 minutes.
4
Fold and Serve
The pitha is cooked when the edges start to curl up and lift away from the pan, and the top surface appears set and no longer liquid.
There is no need to flip this pitha.
Gently use a spatula to fold the pitha in half, then into a quarter, and remove it from the pan.
Repeat the process for the remaining batter, greasing the pan lightly between each pitha.
Serve immediately while hot and crisp with accompaniments like Aloo'r Dom (spicy potato curry) or Ghugni (dried peas curry).
4
Serving size: 1 cup
263cal
13gprotein
37gcarbs
8gfat
Ingredients
1 cup Whole Black Gram (Also known as Mati Mah or Sabut Urad Dal)
4 cup Water (For pressure cooking, plus more for adjusting consistency)
2 tbsp Mustard Oil (Essential for the authentic Assamese flavor)
1 tsp Panch Phoron (A five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds)
1 inch Ginger (Finely chopped or grated)
5 pcs Garlic Cloves (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Lentils
Rinse the whole black gram (mati mah) thoroughly under cold running water until the water runs clear.
Place the lentils in a large bowl and cover with 3-4 cups of water. Soak for at least 6-8 hours, or preferably overnight.
After soaking, drain the water completely and give the lentils one final rinse.
2
Pressure Cook the Dal
Transfer the soaked and drained lentils to a pressure cooker.
Add 4 cups of fresh water, turmeric powder, and 1/2 teaspoon of salt.
Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 25-30 minutes.
Turn off the heat and allow the pressure to release naturally. This is crucial for tender lentils.
Once the pressure has subsided, open the cooker. The lentils should be soft and cooked through. Gently mash them with the back of a ladle to achieve a creamy consistency, leaving some whole for texture.
In a separate small pan (tadka pan), heat the mustard oil over medium heat until it just begins to smoke. This reduces its pungency.
Reduce the heat to low, add the panch phoron, and let the seeds crackle and become fragrant, about 30 seconds.
Add the chopped ginger, garlic, and slit green chilies. Sauté for about a minute until the raw smell disappears.
4
Combine and Simmer
Add the finely chopped onion to the tempering pan and sauté until it becomes soft and translucent, which should take about 4-5 minutes.
Carefully pour this entire tempering mixture into the pressure cooker with the cooked dal.
Add the remaining 1/2 teaspoon of salt (or to taste) and stir well to combine.
Bring the dal to a gentle simmer over low heat. Let it cook for another 8-10 minutes, allowing the flavors to meld beautifully. If the dal is too thick, add a splash of hot water to reach your desired consistency.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the dal rest for 5 minutes before serving.
Serve hot with steamed rice (bhaat) for an authentic and comforting Assamese meal.
