Manda Pitha with Ghuguni

Make the rice flour dough. In a pot, bring 2 cups of water to a rolling boil. Add salt and ghee. Reduce the heat to low and gradually add the rice flour, stirring continuously with a wooden spoon to avoid lumps. Mix until the flour absorbs all the water and forms a dough. Turn off the heat, cover the pot, and let the dough rest for 5 minutes. Transfer the warm dough to a large plate and knead for 3-4 minutes until it is smooth and pliable.

Shape and stuff the pithas. Divide the dough into 12 equal-sized balls. Grease your palms with ghee or oil. Take one ball of dough and flatten it into a small disc or cup, about 2-3 inches in diameter. Place about 1 tablespoon of the coconut filling in the center. Bring the edges of the dough together to cover the filling and seal it tightly. Roll it gently between your palms to form a smooth, crack-free ball. Repeat for all remaining dough and filling.

Steam the pithas. Grease a steamer plate or idli stand. Arrange the stuffed pithas on the plate, ensuring they don't touch. Steam on medium-high heat for 10-12 minutes, until the pithas look shiny and feel firm. Turn off the heat and let them rest in the steamer for 2-3 minutes before removing.

Serve the Manda Pitha warm as a delicious sweet snack or dessert.

Simmer and Finish

• Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to absorb all the flavors of the spices.
• Turn off the heat. Stir in the garam masala powder and fresh lemon juice.
• Garnish generously with chopped coriander leaves. Let it rest for 5 minutes before serving.