There is a tradition in Bihar to make the Pittha & aalo baigan sabji on the occasion of Bhai duj.
Chana Dal: 1/2 cup
Green Chilli: 2 pcs
Ginger: 1 inch
Hing: 1/2 tsp
Garlic: 3 cloves
Dried Red Chilli: 1-2(Optional)
Cumin seeds(Roasted Powder): 1 tsp
Black Pepper Powder: 1/2 tsp
Salt: 1&1/2 tsp
Black Salt: 1/2 tsp
For Rice Dough:
Rice Flour: 1 cup
Water: 1.25 cup
Ghee: 1 tsp
Salt: 1/2 tsp
Instruction for making Rice Dough:
- Boil the water with the ghee & salt in a Kadhai or in a heavy bottom pan.
- When water starts boiling add rice flour in water and stir continuously otherwise there will be lumps.
- When water & rice flour mix well, switch off the flame and cover it at least for 5 minutes.
- After 5 minutes make a smooth dough with rice and water mixture (mixture should be lukewarm).
- Keep aside this.
- Boil the soaked chana dal with salt, hing, garlic, turmeric and dried red chilli in a pressure cooker (one whistle) or in a heavy bottom pan.
- Now strain dal and let it be cool.
- In a mixer grinder add dal, ginger, green chilli and make a crumbled mixture.
- Now take a large mixing bowl to add chana dal mixture, roasted cumin powder, ground pepper, salt & coriander leaves and mix well.
- Taste the mixture and add salt or green chilli according to your taste.
- Take a heavy bottom vessel or utensil add water at-least above the half and let it be a boil.
- In the meantime, take one small ball size dough, shape it like Katori and fill the stuffing.
- When the water boiled put pittha(stuffed dough) one by one in the boiled water. After 2-3 minutes, pittha floats above the water, it means pittha is done.
- Serve pittha with green chutney(In Bihar, pittha is served with aalo baigan subji).