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Daal Pitha


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Daal Pitha


Raw Rice flour 2 cup
Water 3 cup
Chana daal 1 cup (soaked in water for 2-3 hrs)
Cumin seeds 2 tsp
Garlic paste 1 tbsp
Chilli (green or red as desired) paste - 1 tsp or as desired
Salt as per taste
Oil as required for greasing hands and steaming vessel + 1 tbsp for seasoning
Mustard seeds tsp or as desired

Method of Preparation

1. Coarse grind the soaked chana daal and add salt, 1 tsp cumin seeds, garlic paste and
    chilli paste. If it has excess water, you can heat the chana daal mixture in a kadai stirring
    continuously. The resulting mixture should be such that you can fill it in the pithas easily,
    and should still be moist.
2. To prepare the pitha dough, boil 3 cup of water in a kadai, add salt and tsp cumin seeds.
3. Add rice flour to the boiling water slowly, stirring it continuously, so that there are no lumps.
4. Gather the dough thus formed and knead it thoroughly, with oiled hands. Let cool.
5. Divide the dough into desired number of parts and make smooth balls.
6. Flatten each ball, with hands and fill the daal mixture.
7. Fold it to make gujiya like shape. Work the seam with oiled hands so as to get smooth edges.
8. Steam these pithas in a greased steamer till the daal filling gets cooked and knife comes out
9. Take out the pithas from the steamer and let cool.
10. Cut these pithas in tranverse sections of to 1 cm thick slices.
11. Before serving, you can either add a tadka of 1 tbsp oil and mustard seeds or simply stir fry
     the slices in 1 tbsp oil . Serve this with green chutney.

Notes & Tips