Let us visit Jharkhand today in the Blogging Marathon of Indian States!!
Jharkhand is a tribal-dominated state nature plays a large part in the lives of the people. Branches of sacred trees are brought and ceremonially planted and worshipped in the courtyards.
commercialised. Prepared exclusively in tribal regions, this cuisine uses oil and spices infrequently, except for pickle production and special occasions.
in Jharkhand which include recipes like Dhuska, Pittha and different kinds of
Rotis prepared with rice.
But what are Pitthas? According to Wikipedia," Pithas are primarily made
from a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savoury ingredients. When filled, the pitha's pouch is called a khol (lit. "container") and the fillings are called pur.
Savoury Pittha~Indian State Jharkhand |
Savoury Pittha
- · 1½ cup Chana dal
- · 1½ cup Atta (flour)
- · 4 tsp garlic laung/cloves, chopped
- · 2 tsp ginger,chopped
- · 2 tsp Garam masala powder
- · ½ tsp Hing/asafoetida powder
- · 1 tsp Haldi /turmeric powder
- · 2-4 Dry red whole chili (adjust as per taste)
- · Salt to taste
- · Water
- · ½ teaspoon oil
- · Wash, drain and Soak chana dal overnight in a bowl of water.
- · In the morning knead the flour with little water and make medium
hard dough. ( the dough should not be as loose as the chapatti dough and as firm as the puri dough)Set keep aside. - · Meanwhile, wash the chana dal with fresh water, and then drain
in a colander. - · Put dal in a mixer the garlic, ginger, garam masala, Hing, haldi, red chillies and salt and mince. Do not add water.
- · When the dal is fine Check the seasoning and transfer it to a bowl.
- · Divide the dough into 8 balls. Similarly divide ground dal in
8 equal parts. - · Using the rolling pin roll out to small thick discs that in India called puris of each dough ball.
- · Spoon one part of the dal filling in the middle of the puri.
- · Brush the puri edges with stick the other half on the wet half sealing the dal mix inside.
- · Press well using your finger. Repeat for all the discs.
- · Meanwhile, fill a 5-litre pot ¾ with water and boil. When the water starts to boil add ½ teaspoon oil in it.
- · Now slowly drop the pitthas in the boiling water and boil uncovered for 20 minutes.
- · After 20 minutes, take out each pittha carefully with a slotted spoon and keep on a plate.
- · When slightly cool, serve with green dhania/ coriander chutney.
Nivedhanams Sowmya says
yum yum yummy!!!love the kozhukkattai...
Priya Suresh says
Its not a mistake, haldi gives a wonderful colourful pithas Archana, different from the pithas we have crossed in this long BM.
vaishali sabnani says
Never mind the turmeric..the pitha looks good, I like the idea of using wheat flour.
Nalini's Kitchen says
Pitha with wheat flour sounds healthy and inviting..such a healthy and guilt free filling pitha..
Varadas Kitchen says
The wheat flour pithas look so good (with the turmeric).
Jayanthi Padmanabhan says
i like that these pithas are dropped directly into boiling water rather than being steamed. looks very nicely done
Gayathri Kumar says
I loved the colour of your pithas. Though it was by mistake they look so nice...
Saraswathi Tharagaram says
Wonderful Pitha and addition of turmeric powder gives wonderful color..
Srivalli says
I know ok you purposely added the turmeric to make these look so pretty!..:0)..the wheat flour sounds good as well..nice one..
Harini-Jaya R says
Sounds very healthy with wheat flour and chana dal in there!!
Pavani N says
Those Pithas look perfectly made Archana. Turmeric does add beautiful hue to the Pithas.
Usha says
Although you add turmeric by mistake, pithas look good and inviting. Wheat flour version looks healthy
Manjula Bharath says
wow pithas have turned out fabulous archana 🙂 Your mistake had made the pithas look more prettier 🙂 They are tempting me pass me some right away 🙂