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Preparation Time : 180
Cook Time : 30
Total Time : 210
Whole wheat flour - 3 cup
Gram dal - 3 cup
Garlic - 1 whole large size
Ginger - 1 tbsp grated
Whole red chilli - 6
Coriander seeds - 2 tbsp
Cumin seeds - 3/4 tbsp
Fenugreek seeds - 1 tsp
Asafoidea - 1/4 tsp
Salt - 2 tsp
TEMPARING onion -2 large finely chopped
Garlic - 8 cloves finely chopped
Cumin seeds - 1 tsp
Whole red chilli - 4
Green chilly - 2 finely chopped
Curry leaves - 2 stems
Coriander leaves - 2 tbsp
Mustard seeds - 1/2 tsp
Vegetable oil - 6 tbsp
Wash and soak gram dal for 2-3 hours. Now keep it in a strainer so that excess water will drain 💯 and it will become dry.
Now make thick paste without water.
Roast whole garlic on medium heat for 5 minutes, after that take out all cloves.
Dry roast coriander, cumin, fenugreek, asafoidea and red chilli for 2 minutes on low flame or till aroma comes out. Cool down naturally
Make fine powder with roasted garlic.
Put wheat flour, 1/4 tsp salt and 4 tbsp oil in a large bowl. Rub flour with hands then add little - little water and make semi soft dough. Cover it with damp cloth.
Mix dal mixture, ginger, 1/2 tsp salt and spices mix in a bowl.
Divide dough in equal parts and make lemon size bowl. Take one ball make medium size but little thick poori. Now take poori in hand ; stuff 1.5 tbsp dal mixture then fold it in half circle shape , press sides with fingers. Repeat same process with rest pieces. Make 1 small hole in every piece so that dal will cook evenly.
In between boil water in a big deep pot on high flame. Put 1 tsp salt and 1 tsp salt in boiling water.
Now drop slowly - slowly all pithas in water then reduce heat on medium. First it will be in bottom once it will be starting flotting up means it has cooked properly. This process will take around 10 minutes. Keep pitha in strainer for drain excess water and cool down completely.
Now cut pitha in 1/2" size then keep aside.
Now heat rest of oil in a heavy bottom pan / kadai on high flame. Add red chilli, mustard seeds and curry leaves one by one ; crack for 1 min. Add green chillies, onion, garlic and fry for 2 minutes. Once onion colour changes in pink add pitha pieces and stir very well. Cook it for 3 - 5 minutes or light brown crust over pieces. Sprinkle coriander leaves and stir well. Switch off the gas station.
Serve hot with green chutney, tamarind chutney and tomato sauce as your preference as breakfast and evening snacks.
Note - We can make pitha in large quantity and keep it in fridge for 7-10 days. Whenever you want enjoy it just make temper and fry for few minutes. You can tempare it without onion - garlic too. Healthy and yummy snacks item for kids and office going people for tiffin.
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