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Author johsna69 Yield No Value
Published Sep 27, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Flour Standing Time 1 hour

Recipe of Pittha

Ingredient Name Quantity Unit
Chana Daal 1 1/2 Cup
Atta (flour) 1 1/2 Cup
: Fresh Chopped Garlic Cloves 4 Teaspoons
Fresh Chopped Ginger 2 Teaspoons
Garam Masala Powder 2 Teaspoons
Heeng (asafetida) Powder 1/2 Teaspoons
Haldi (turmeric) Powder 1 Teaspoons
Dry Red Whole Chili 2-4 Numbers
Salt To Taste


Make medium hard dough with 1½ cup atta, keep aside. Soak chana daal overnight in a bowl of water. Next day clean it with fresh water, then drain in a colander. Put dal in a food processor with mincing blade attached. Put all the masalas (spices) including heeng and salt and mince without adding any water. When daal is fully grinded take out in a bowl. Taste for salt and adjust. Make 8 balls from with the atta dough. Make small thick puris with belan (rolling pin) out of each dough ball. Divide grounded dal in 8 equal part. Put one part in the middle of the thick atta puri, then brush with water on half the edge of the puri. Then stick the other half on the wet half by keeping the daal mix inside. Stick nicely by pressing with finger. Meanwhile, fill a 6 quart pot ¾ with water and boil. When the water starts to boil add ½ tsp oil in it. Now slowly put all the 8 pitthas in the boiling water and boil uncovered for 20 mins. After 20 minutes, take out each pittha carefully with a slotted spoon and keep on a plate. When slightly cool, serve with dhania (cilantro) or suran (ole) ka chutney.
Posted Sep 27, 2007

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