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By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
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Also try: Make yourself Bihari cuisine Part 11: Chana Dal Kachri
Pitha
Guilt-free high protein steamed dumpling
The traditional Bihari delicacy Pitha is a high protein and flavorful guilt free steamed dumpling and indeed a stunning example of authentic and varied flavors from the kitchen of Bihar. The humble and rustic Pitha is prepared with the very basic rice flour and spicy and fragrant lentil filling served along with spicy green chutney. A complete meal in itself, its unique combination of flavors and distinct cooking technique makes the dish unparalleled.
Ingredients
Rice flour : 300 gram
Chana dal : 250 grams (soaked for 3 to 4 hours)
Garlic : 10 to 14
Green chilli : 6 to 7
Cumin seed : 1 tsp
Turmeric powder : ¼ tsp
Asafoetida : ½ tsp
Salt : as per taste
Step 1
Add lukewarm water to the rice flour along with the salt. Mix them all with the help of a spatula and cover and leave aside for a couple of minutes
Step 2
Now knead the dough and cover it with a damp cloth
Step 3
In a mixing jar coarsely grind the soaked dal along with the rest of the masala
Step 4
Make small equal sized balls from the dough and flatten them with the help of your palms or rolling pin. Now carefully place the dal mixture on the disc and seal them
Step 5
Next fold the pitha into semicircles or steam and boil them for fifteen minutes or until the pitha is done
Step 6
Drain them out and let them cool
Step 7
Slice them evenly and relish it with chutney of your choice
*Nandini Bhushan is a well-known food blogger
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