Dim Pitha

1. 1
   prep · ~10 min

   Boil and prepare the eggs.

   1.Place 4 eggs in a saucepan, cover with water, and boil for 10 minutes.

   2.Drain, cool under running water, peel, and chop finely.
2. 2
   saute · ~7 min

   Cook the egg filling.

   1.Heat 2 tsp oil in a pan over medium heat.

   2.Add chopped onion and sauté until soft and translucent (3-4 min).

   3.Add green chili and ginger, sauté for 30 seconds until fragrant.

   4.Stir in turmeric, coriander, cumin, and garam masala; cook 30 seconds.

   5.Add chopped boiled eggs and a pinch of salt, mix gently, and cook for 2 minutes.

   6.Remove from heat and stir in chopped coriander leaves.

   TIPAvoid over-stirring after adding eggs; you want some texture in the filling.
3. 3
   prep · ~8 min

   Make the rice flour dough.

   1.In a mixing bowl, combine 2 cups rice flour with 1 pinch salt.

   2.Bring 1.5 cups water to a rolling boil in a saucepan.

   3.Pour the boiling water gradually into the rice flour while stirring continuously.

   4.Mix with a spatula until it forms a rough dough, then cover and let rest 2 minutes.

   5.When cool enough to handle, knead briefly into a smooth, pliable dough.

   TIPThe dough should be warm when shaping. If it cracks, sprinkle a few drops of warm water and knead again.
4. 4
   assemble · ~10 min

   Shape the pithas.

   1.Grease your palms and the steamer plates lightly with oil.

   2.Pinch off a lime-sized ball of dough and flatten into a 3-inch disc in your palm.

   3.Place 1 tablespoon of egg filling in the center.

   4.Fold the disc in half over the filling to form a half-moon, pinching the edges firmly to seal.

   5.Repeat with remaining dough and filling.

   TIPKeep the dough balls covered with a damp cloth while working to prevent drying.
5. 5
   steam · ~10 min

   Steam the pithas.

   1.Arrange the shaped pithas on greased steamer plates without overcrowding.

   2.Steam over boiling water for 8-10 minutes until the outer shell turns glossy and slightly translucent.

   TIPThe pithas should not touch each other — they may stick together while steaming.
6. 6
   rest · ~2 min

   Rest and serve.

   Let the pithas rest in the steamer for 2 minutes before removing. Serve warm.

   TIPDim Pitha is best enjoyed fresh, served with a drizzle of melted jaggery or date palm syrup.

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