Dal Pitha
Soft rice flour dumplings stuffed with a gently spiced lentil filling, Dal Pitha is a comforting Bihari favorite often served with ghee and chutney. It is simple, filling, and full of homestyle flavor.
For 12 servings
- prep · ~180 min
Soak the chana dal.
Wash the chana dal well and soak it in enough water for 3 hours. Drain fully before using.
- boil · ~12 min
Cook the dal until just tender.
Boil the soaked chana dal in fresh water until it is cooked but still holds its shape. Drain any extra water and lightly crush the dal.
TIPDo not overcook the dal into a paste. A grainy filling gives Dal Pitha its classic texture. - saute · ~8 min
Make the lentil filling.
1.Heat mustard oil in a pan over medium heat.2.Add cumin seeds and fennel seeds and cook until fragrant (20 seconds).3.Add onion, garlic, ginger, and green chili, then cook until the onion softens (3 to 4 minutes).4.Add the cooked dal, turmeric powder, red chili powder, and half of the salt.5.Cook the mixture for 3 to 4 minutes until dry and well combined.6.Turn off the heat and mix in coriander leaves and lemon juice. - mix · ~5 min
Make the rice flour dough.
1.Bring 2.5 cups water to a boil in a pot.2.Add the remaining salt.3.Lower the heat and add rice flour little by little, mixing quickly to avoid lumps.4.Cook for 1 to 2 minutes until the mixture comes together as a soft dough.TIPKeep the dough soft and warm. If it cools too much, shaping the pitha becomes difficult. - rest · ~5 min
Cool the dough slightly.
Transfer the dough to a plate and let it cool just enough to handle. Cover it with a cloth so it does not dry out.
- assemble · ~15 min
Shape and fill the pitha.
1.Divide the warm dough into 12 equal portions.2.Flatten each portion into a small disc with damp fingers.3.Place a spoonful of dal filling in the center.4.Fold and seal the edges to make half-moon dumplings.TIPWet your fingers lightly while shaping to prevent cracks in the rice dough. - steam · ~15 min
Steam the dal pitha.
Bring 4 cups water to a boil in a steamer. Arrange the pitha in a single layer and steam until firm and cooked through, about 12 to 15 minutes.
- serve
Serve hot with ghee.
Drizzle the hot dal pitha with ghee and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the boiled chana dal very well before sautéing, or the filling will turn wet and make sealing difficult.
- 2Cook the filling until it looks fairly dry; excess moisture can split the rice dough while steaming.
- 3Shape the pitha while the rice dough is still warm, since cooled rice dough cracks much more easily.
- 4Keep a small bowl of water nearby and moisten your fingertips lightly to smooth edges without making the dough sticky.
- 5Do not overstuff each dumpling; a modest spoonful lets the half-moon seal neatly and stay closed in the steamer.
- 6Line the steamer plate or grease it lightly so the rice dumplings release cleanly after steaming.
- 7Leftover dal pitha reheats best by steaming again for a few minutes rather than microwaving, which can toughen the rice shell.
Adapt it for your goals.
Vegan
Skip the ghee and serve with a little extra mustard oil or a fresh coriander chutney for a fully plant-based version.
no onion garlicNo-onion-garlic
Omit onion and garlic, then increase ginger, green chili, and coriander for a lighter satvik-style filling.
spicierSpicier
Add more green chili and a touch more red chili powder if you prefer a sharper, more assertive filling.
jainJain
Leave out onion, garlic, and ginger, then rely on cumin, fennel, chili, lemon, and coriander for flavor.
Why this is on our healthy list.
Plant Protein from Chana Dal
The lentil filling adds satisfying plant-based protein and makes the dumplings more filling than plain rice dough alone.
Steamed, Not Fried
Because Dal Pitha is steamed, it stays light while still delivering a comforting, substantial texture.
Fiber-Rich Lentil Filling
Chana dal contributes fiber, which pairs well with the rice casing to create a hearty, slow-eating meal.
Aromatics and Herbs
Ginger, garlic, green chili, cumin, fennel, and coriander add flavor depth without needing heavy gravies or rich sauces.
Frequently asked questions
It usually means the dough has cooled or dried out too much. Shape while warm, keep it covered, and use lightly damp fingers.
