Pitha
Pitha is typical bihari dish
prepared on special occasion of chitragupta puja of kayastha family. It is a
very healthy dish as it has carbohydrate from atta and protein from chana dal.
As will be seen, very few spices are used. And no oil is needed if eaten in
steamed form.
Ingredients
1.
Atta 2 cups
2.
Chana dal 1 cup
3.
Chopped Ginger
4.
Green chilies
5. Coriander leaves
6.
Salt
Method
1.
Soak the chana dal overnight
2.
Drain out water and grind
medium without water into thick consistency this is little tricky you can use
motor and pestle or sprinkle little water.
3.
Add chopped ginger, chopped
green chilies, coriander leaves and salt to the above and mix well.
4.
Knead the atta of harder
consistency than that for rotis. Roll atta balls into thick puris – say
about 3 inch diameter.
5.
Put about two to three
tea spoon of the chana dal mixture in the centre.
6.
Fold from two sides like gujhia
and press the edges firmly to make them stick.
7.
Put a pot of water on fire to
boil.
8.
When the water starts boiling,
slide the pitha one by one slowly into the water. Ensure that they do not stick
to one another.
9.
Let it boil for 15 minutes or
so.
10.
When cooked the pitha will
start floating. Remove from fire and take out the pitha
11.
Allow it to cool to room
temperature.
12.
Serve this dish with aloo gobi masala, raddish
salad & dhaniya chutney.
Instead of using wheat flour,
rice flour can also be used. However, rice flour will have to be kneaded in
luke warm water.
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