Pittha ( lentils stuffed dumplings)
It’s a traditional dish of Bihar (India) basically made with rice flour dough with chana daal stuffing steamed/boiled in water
Rice flour- 400grams
Boiling water- 200 ml
Chana daal- 400 grams soaked in water for 3-4 hours
Asafetida (hing)- a pinch
Green chilies -2-3 pieces finely chopped
Coriander leaves- finely chopped 1/4 cup
Garlic paste- 1 1/2 teaspoon
Salt to taste
Red dried chilly 2 pieces crushed
Turmeric -1/4 teaspoon
Take rice flour in a deep bottom utensil add salt to taste and mix well , add two cups of boiling water into it and cover the utensil with a lid for 10 minutes
Take pre-soaked daal , strain it from water completely and make a paste of it without adding water (paste does not need to be fine it’s better if it is granulated) take it in a separate bowl add garlic paste,crushed chilly,chopped green chilies ,asafetida,finely chopped coriander,salt to taste and turmeric into the daal and mix well (tip- if you feel your daal paste is watery . Take a nonstick pan put it on flame add daal mixture and cook it till it’s perfect for stuffing )
Mix the rice dough with a spatula if it is still warm and eventually knead it well with hands . Add more water to it if needed and make a soft dough .
Take a big pan fill it half with water at put it over flame for boiling . Meanwhile make small balls of rice dough ,stuff it with daal mixture and give it a half moon shape or whatever shape you want it to give.
When water starts boiling add your rice dumplings into it and let it boil for 15 minutes or when you see its floating on top.
Take it out put it in room temperature water directly and strain it from it.
Your Pittha is ready to serve . You can have it with coriander chutney and aalu(potato) ki sabji.