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We hope you got insight from reading it, now let’s go back to rice pitha with chana dal stuffing recipe. To cook rice pitha with chana dal stuffing you only need 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Rice pitha with chana dal stuffing:
- Get 2cup rice flour
- Use 1cup chana dal
- Use 1" ginger
- Provide 5-6 garlic
- Provide 4 green chilli
- You need leaves Chopped coriander
- Use 1tsp turmeric powder
- Prepare 1tsp cumin powder
- Use to taste Salt
- You need as needed water
- Provide as needed Oil
Instructions to make Rice pitha with chana dal stuffing:
- Soak the chana dal for 1hour after soaking strain off the water and make the paste with ginger,garlic and green chilli make a paste
- Take out paste in a bowl add turmeric powder, cumin powder, chopped coriander leaves and salt mix it well now stuffing in ready
- Boli the water in a kadai add salt in it now add rice flour mix it well now off the flame then take out in a bowl and make a smooth dough properly apply oil to hand and press the dough now keep it aside for 15 minutes
- Apply the oil in a hand and press the dough as make it more smooth take a small pieces of the dough now take a dough piece and give it the shape of a bowl with hand and fill with the stuffing now press gently with hand and close the pittha and give pittha shape and keep aside
- Take a steamer on a the gas filled with water to cook pitha add 3 cup water and boiled it grease the tray with oil then place all pitha and it Cook with steam put the lid on and let the steam cook pitha for 12 to15 minutes
- After 15 minutes pittha is ready now cut in pieces and serve with green coriander chutney or tomato ketchup
Dal is one of the most basic dish in a Indian meal. Chana dal recipe - Delicious, spicy and healthy dal recipe made with skinned split chickpeas, spices, onions and tomatoes. It goes well with rice or roti. Stuffing is made up of boiled chana dal lentils, chickpea flour, and aromatic spices. Soak the flattened rice for a few minutes until soft.
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