Bihari Pittha with Chana Dal Filling
A comforting traditional snack from Bihar made with soft, steamed rice flour dumplings stuffed with spiced split Bengal gram. Served warm with vibrant green coriander chutney, it offers a wonderful rustic texture and deep, earthy flavors.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal without adding too much water.
2
Heat mustard oil in a pan, add cumin seeds, chopped green chilies, and grated ginger.
3
Add the ground chana dal, turmeric powder, red chili powder, and salt. Sauté on medium heat until the mixture is dry and crumbly, then mix in coriander leaves and let it cool.
4
Bring 1.5 cups of water to a boil with a pinch of salt and a few drops of oil. Gradually mix in the rice flour, turn off the heat, cover, and let it rest for 10 minutes.
5
Knead the warm dough into a smooth, pliable mass. Divide into small lemon-sized balls.
6
Flatten each ball into a small disc, place a spoonful of the chana dal filling in the center, and fold it over to seal the edges into a semi-circle or traditional crescent shape.
7
Arrange the stuffed pitthas in a steamer and steam over medium-high heat for 12 to 15 minutes until the outer rice crust is cooked and slightly glossy.
8
Serve hot with fresh green coriander-mint chutney.
Ingredients
1 cup chana dal, soaked for 4 hours
1.5 cups rice flour
1.5 cups water
1 tsp cumin seeds
2 green chilies, finely chopped
1 tbsp ginger, grated
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp fresh coriander leaves, chopped
1 tsp mustard oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.