Whole Wheat Flour Dal Pitha Recipe
Dal pitha (दलपीठा) is a famous bihari recipe, which is prepared during goberdhan pooja (गोबर्धन पूजा) and chitragupta puja (चीत्रगुप्त पूजा) on dwitiya kartik tithi द्वितीया कार्तिक तिथि (Lunar day), but one can enjoy this delicacy during normal days as well. Filling for the recipe can be prepared in two ways : either by simply grinding the ingredients and mixing some spices into it or frying the grind ingredients along with some spices, here the preparation contains non fried filling. Traditionally it is prepared using rice flour but I found very unique technique of preparation for the same recipe using wheat flour while my visit to Ranchi (India) at my in-laws place, which I copied quickly and hence here it is. Let’s learn step by step process to prepare dal pitha using whole wheat flour.
Whole Wheat Flour Dal Pitha Recipe
- 1/2 cup Split Bengal Gram (Chana Dal) (Soaked in water for 12 hours)
- 1 cup Whole Wheat Flour
- 1 Pinch Asafoetida
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chopped green chilies
- 1 tsp Black Salt
- 1 tsp Salt
- 2 Pieces Slit green chilies
- 1 tsp Small sized black mustard seeds
- 1 tbsp Coriander Leaves
- 1 tbsp Oil (To fry the pitha's but it is totally optional one can enjoy pitha just after steaming )
- Take soaked split bengal gram (Chana dal) and grind them coarsely as shown in the image.
- In the grind mixture of chana dal add ginger garlic paste, chopped green chilies, asafoetida, black salt, sea salt and mix them well. the filling is ready.
- Prepare the dough of whole wheat flour as shown in the image, the consistency should be exactly the same as we prepare for flatbreads.
- Prepare small bolls from the dough and with the help of rolling board and rolling pin prepare puris and put the fillings above each flat puris.
- Wrap it as shown in the image.
- Prepare the similar shapes with all the bolls.
- Using a steamer or simply the set up I’ve used in dhokla recipe you can steam these dumplings. You can serve this pittha with your favorite chutney or mayonnaise.
- One more technique is to cut them into pieces and splutter mustard seeds in a pan along with slit green chilies and coriander leaves any sear them, it tastes amazing.
I was looking for something interesting to do with Channa dal, which my husband bought by mistake (I wanted whole chickpeas). Came across this recipe and love it!
Thank you so much for your wonderful words