Daal Pitha ( suji )

Thanks Binny for sharing this healthy recipe!
Pithas are primarily made from batter of rice or wheat flour,filled with sweet or savory ingredients.

It is a type of dimsum common in eastern states of India.
It can be fried ,steamed or boiled.
It can be round or crescent shape.
You can use your own filling.

Ingredients:
Soaked Chana Daal-1 cup ( overnight soaked ),
Suji ( fine) or semolina- 2 cups,
Green chilli- 1( finely chopped),
Garlic ( small)- 5 to 6,
Ginger- 1 inch- finely chopped,
Green coriander leaves- few springs- finely chopped,
Turmeric pwd-1/4 tsp,
Ajwain- 1/4 tsp,
Salt to taste,
Hot water to make suji dough- 3/4 cup ( microwave water for a minute).

Method:
Sieve the suji and add 1/4 tsp of salt and mix.

Gradually add hot water to the dough and make a soft dough( roti dough).

Cover and leave for 20 minutes.

Meanwhile sieve the daal through a wire strainer to drain the water.

There should not be water in the daal.

Grind the daal in the grinder and midway through add 1 tsp of water to make the daal grind smoothly.

Transfer the daal  out in a bowl and add chopped ginger,chopped garlic,greenchilli,turmeric pwd,ajwain,green coriander leaves and salt.

Mix and keep aside.

After the suji dough has rested for 20 minutes,divide the dough into 12 equal parts.

Cover with a cloth,so the dough does not dry.
Sprinkle some flour on the counter and roll each ball into a  small circle.

With a rolling pin press from the center to the edge.
Fill 1 tbsp of the daal mixture in the center.

Wet the edges with water.
Take the top edge of the circle  and cover the daal mixture,pressing both the edges properly
so that they do not open while boiling.

You can make sweet filling the same way ,but make it round or give some mark to differentiate  between the savory and sweet.I have used jaggery and chopped almonds for the sweet pithas.

Take a big pot and fill half with water.
Raise the heat to high.

As the water starts to boil,add the stuffed pithas one by one.

When all the pithas are in water,stir the bottom with a spoon,so that the pithas do not stick at the bottom.

The heat has to be high until the water starts to boil again.
Gradually all the pithas will come to the surface.

As water starts to boil again, lower the heat and leave it to simmer for 5 minutes.
This gives time for the filling to cook.

Close the gas after 5 minutes.

Take out the pithas with a slotted spoon.

Pithas are eaten with green chutni.

Rest can be kept in the fridge for a week.
Left overs and cold pithas can be enjoyed too.
Note: There might be some leakage in the sweet  pithas if using jaggery as it melts in high heat. Take them out from the pan a few minutes before the stated time.
Ideal for snack.
Makes 12 pithas.

Light fried pithas:

Heat 1 tsp of oil in a pan.
Slice the pithas into 1 inch slices.

As oil heats up add the sliced pithas.
Lower the heat and let the pithas fry till brown spots appear on top.
Keep tossing and turning in between.
Close the gas and sprinkle chaat masala.

You can temper the pithas with mustard seeds and curry patha too.