Ingredients:
For making dal:
- Toovar dal (split pigeon peas):1/4 cup
- Salt: 1 teaspoon
- Turmeric powder: half teaspoon
- Tomato: 1 medium size
- Garam masala powder: half teaspoon
For making pitthi:
- Wheat flour (Aatta): ¾ cup
- Besan (chick pea flour): 1/4 cup
- Salt: half teaspoon
- Ajawine :1 pinch
- Chili powder: half teaspoon
- Oil: 1 tablespoon
For seasoning:
- Ghee: 2 tablespoon
- Ground nut: 4 table spoon
- Cumin seed: 1 teaspoon
- Mustard seed: half teaspoon
- Chili powder: half teaspoon
- Asafoetida: 1 pinch
Preparation:
- Take 2 tablespoon ground nut and dry roast.
- Let it be cool and remove husk, then make powder.
Making dough for pitthi:
- Take a wide vessel; pour Aatta, Besan, ajawine, and chili powder, oil, salt. Mix well by rubbing between palms.
- Add water in small quantity and knead them, if required, put some more water till the dough becomes soft. (The dough can be made in food processor also)
- Cover and Keep aside, to be used after 10-20 minutes.
Shaping the pitthi:
- Divide dough into 4 parts, make big lemon size balls.
- Roll out the ball into thick and big chapati (Indian bread).
- Cut ~ 2” diameter chapati with the help of cutter or tumbler.
- Now fold the edges of small chapati from three sides and press little into centre as per photograph shown.
- Repeat with all dough. Now pitthi is ready .keep aside.
Making dal:
- Boil dal with salt, turmeric powder, tomato in the pressure cooker on high flame.
- Bring to full cooking pressure, reduce to low flame and cook for 5 minutes.
- Allow cooker to cool and open. Now mix dal properly to bring the consistency.
Method:
For cooking dal pitthi:
- Take wok, put 1 tablespoon ghee, when ghee becomes hot.
- Add ground nut, fry till it become golden brown in color.
- Add 2-3 cups of water and pour all dal in it.
- Put dal on full flame till it boils.
- Add prepared pitthi one by one in to the dal.
- Do not add more than one at a time.
- Otherwise it may stick.
- Cook for 5-10 minutes, slowly pitthi begins to float it means it is ready.
- Add ground nut powder and Garam masala powder.
For seasoning:
- Take a small fry pan.
- Put ghee in it, when smoke begins to come, add mustard seed, cumin seed.
- Allow to sputter for few seconds.
- Put off the gas.
- Add asafetida and red chili powder.
- Spread this seasoning all over.
Dal pitthi is ready to serve with butter milk.
Dal -pitthee (dal dhokli) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.