Dal Pitha
A classic Bihari delicacy featuring soft, steamed rice flour dumplings stuffed with a savory, spiced lentil filling. This wholesome and gluten-free dish is perfect for breakfast, a light lunch, or an evening snack.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dal Filling
- b.Wash the chana dal thoroughly and soak it in ample water for at least 4-6 hours, or preferably overnight.
- c.Drain the water completely from the soaked dal. It should be moist but not wet.
- d.In a grinder, combine the drained dal, ginger, garlic, green chilies, and cumin seeds. Grind to a coarse, thick paste without adding any water. Scrape the sides as needed.
- e.Transfer the paste to a bowl. Add hing, turmeric powder, chopped coriander leaves, and 1 tsp of salt. Mix everything together until well combined. The filling is ready.
- 2
Step 2
- a.Prepare the Rice Flour Dough
- b.In a saucepan, bring 360 ml of water to a rolling boil. Add 0.5 tsp of salt and 5 ml (1 tsp) of vegetable oil.
- c.Reduce the heat to the lowest setting. Gradually add the rice flour while stirring continuously with a wooden spoon or spatula to prevent lumps.
- d.Keep mixing until the flour absorbs all the water and forms a single mass. Turn off the heat, cover the pan, and let it rest for 5-7 minutes. This allows the flour to steam and soften.
- e.Transfer the warm dough to a large plate or clean work surface. Grease your hands with a little oil and knead the dough for 4-5 minutes until it is smooth, soft, and pliable.
- 3
Step 3
- a.Shape the Pithas
- b.Divide the smooth dough into 12 equal-sized balls.
- c.Take one ball and flatten it between your palms. Use your fingers to shape it into a small disc or cup (puri) of about 3 inches in diameter.
- d.Place about 1 to 1.5 tablespoons of the dal filling in the center of one half of the disc.
- e.Carefully fold the other half over the filling to form a semi-circle (gujiya shape).
- f.Gently press the edges together to seal them completely. You can also create a decorative pattern along the edge if you like. Ensure it's sealed well to prevent the filling from coming out.
- g.Repeat the process for the remaining dough and filling.
- 4
Step 4
- a.Steam the Pithas
- b.Prepare your steamer by adding 2-3 cups of water to the bottom pot and bringing it to a boil.
- c.Grease the steamer plate or tray with the remaining 5 ml of oil to prevent the pithas from sticking.
- d.Arrange the shaped pithas on the greased plate, leaving some space between them to allow for even steaming. Do not overcrowd.
- e.Place the plate in the steamer, cover with a lid, and steam on medium-high heat for 12-15 minutes.
- f.The pithas are cooked when the outer covering becomes firm, non-sticky, and has a slight sheen. You can also insert a toothpick; if it comes out clean, they are done.
- 5
Step 5
- a.Serve
- b.Once cooked, carefully remove the pithas from the steamer and let them cool for a minute.
- c.Serve the Dal Pitha hot with green chutney, tomato chutney, or a simple aloo tamatar sabzi.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smooth, crack-free dough, it's crucial to knead it while it's still warm.
- 2The dal filling must be thick and coarse. A watery filling will ooze out during steaming and make the pithas soggy.
- 3Seal the edges of the pitha very firmly to prevent them from opening up while steaming.
- 4Do not overcrowd the steamer. Steam in batches if necessary to ensure they cook evenly.
- 5If you don't have a steamer, you can place the pithas on a greased colander and place it over a pot of boiling water, covering it with a well-fitting lid.
Adapt it for your goals.
Fried Dal Pitha
After steaming, cut the pithas into bite-sized pieces. Heat a little oil in a pan, add mustard seeds, curry leaves, and a pinch of hing. Sauté the pitha pieces until they are slightly crispy and golden.
Sweet Pitha (Mitha Pitha)Sweet Pitha (Mitha Pitha)
Replace the savory dal filling with a sweet mixture of grated coconut, jaggery, and a pinch of cardamom powder for a delicious dessert version.
Different Lentil FillingDifferent Lentil Filling
You can experiment with other lentils like split moong dal or masoor dal for the filling, following the same preparation method.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
The chana dal filling is rich in protein, which is essential for muscle repair, growth, and overall body function. It's a great protein source for vegetarians and vegans.
Gluten-Free and Easy to Digest
Made from rice flour, Dal Pitha is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten sensitivity. The steaming process also makes it light on the stomach and easy to digest.
Rich in Dietary Fiber
Chana dal is a fantastic source of dietary fiber, which aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
Frequently asked questions
Yes, Dal Pitha is a very healthy dish. It is steamed, not fried, making it low in fat. The combination of rice flour and chana dal provides a good balance of carbohydrates and plant-based protein. It is also gluten-free and easy to digest.