Mansa Pitha

Instructions

1. 1

   Prepare the Meat Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 6-7 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for 1 minute until fragrant.
   • Add the turmeric, red chili, coriander, and cumin powders, along with 1 tsp of salt. Stir for 30 seconds to toast the spices.
   • Add the minced mutton. Use a spatula to break up any lumps and cook for 10-12 minutes, stirring occasionally, until the meat is browned and cooked through.
   • Ensure all the moisture has evaporated and the filling is dry. Stir in the garam masala and chopped coriander leaves. Mix well, turn off the heat, and set aside to cool completely.
2. 2

   Prepare the Rice Flour Dough

   • In a heavy-bottomed pot, bring 2 cups of water to a rolling boil. Add 0.5 tsp salt and 1 tsp oil.
   • Reduce the heat to low. Gradually add the rice flour while stirring continuously with a wooden spoon or spatula to prevent lumps.
   • Keep stirring for 2-3 minutes until the mixture forms a thick, cohesive dough.
   • Turn off the heat, cover the pot, and let the dough rest for 5 minutes. This allows the rice flour to steam and soften further.
   • Transfer the warm dough to a large plate or clean countertop. Grease your hands with a little oil and knead the dough for 4-5 minutes until it is smooth, soft, and pliable.
3. 3

   Assemble the Pithas

   • Divide the smooth dough into 12 equal-sized balls.
   • Take one ball and flatten it between your palms. Use your fingers to shape it into a small cup or bowl, about 3 inches in diameter, with slightly thin edges.
   • Place about 1 to 1.5 tablespoons of the cooled meat filling in the center of the dough cup.
   • Carefully bring the edges of the dough together to enclose the filling completely. Pinch the seams firmly to seal. You can shape it into a round ball or a half-moon (gujiya shape).
4. 4

   Steam the Pithas

   • Lightly grease a steamer plate, idli stand, or banana leaves.
   • Arrange the assembled pithas on the greased surface, ensuring there is some space between them to allow for even steaming.
   • Place the steamer rack in a pot with 1-2 inches of boiling water at the bottom. Cover with a tight-fitting lid.
   • Steam on medium-high heat for 12-15 minutes. The pithas are cooked when they appear glossy and feel firm to the touch.
   • Turn off the heat and let them rest in the steamer for 2 minutes before carefully removing them.
5. 5

   Serve

   • Serve the Mansa Pitha hot, either on its own or with a side of spicy tomato chutney or ghuguni (yellow pea curry).