Bihari pitha is the superfood of winter, make this healthy breakfast of rice and gram dal without oil and spices:

News India Live, Digital Desk: The tradition of making ‘Pitha’ during the winter season in North India, especially Bihar and Jharkhand, is centuries old. It is prepared from rice flour and gram pulses. The special thing is that it is cooked in steam instead of frying, due to which it is not only good for taste but also for health. If you are bored of eating the same ordinary paratha, then try this traditional recipe today.

Ingredients List

Rice Flour: 2 cups

Bengal gram lentil: 1 cup (soaked for 4-5 hours)

Ginger-Garlic Paste: 1 tablespoon

Green chilly: 3-4 (finely chopped)

Green Coriander: finely chopped

Spices: Half teaspoon turmeric, half teaspoon asafoetida, salt as per taste.

Recipe: Step-by-Step Guide (Cooking Process)

1. Prepare the stuffing of gram dal

First of all, grind the soaked gram dal coarsely. Keep in mind that the dal should not be too fine. Now mix chopped ginger, garlic, green chilli, coriander leaves, turmeric, asafoetida and salt well. Your spicy stuffing is ready.

2. Make rice flour dough

Boil water in a vessel. Now slowly add rice flour to the boiling water and keep stirring it. When it becomes thick, turn off the gas and when it cools down slightly, knead it with hands to prepare a soft dough. (Use of hot water makes the dough pliable).

3. Shape the pitha

Take small balls of dough and flatten them with your palms and give them a bowl-like shape. Now fill one spoon of lentil stuffing in it and close it like Gujiya. You can also give it a round or long shape as per your choice.

4. Steaming

Heat water in an idli maker or large vessel. Apply light oil on a mesh plate and place the prepared pitha on it. covering it 15 to 20 minutes Let it cook in steam until done. When the outer layer of pitha starts looking hard and shiny, then understand that it is ready.

With whom to eat?

You can serve the prepared pitha hot. Spicy Coriander Chutney Or sweet tomato sauce Serve with. If you want to make it a little crispy, then after cooking, you can cut it from the middle and fry it lightly (Tadka) with mustard seeds and curry leaves.