Dhal Pitha - Jharkhand Cuisine

After visiting Jammu and Kashmir,today we are going to Jharkhand,eastern state carved out of south  Bihar in 2000.

Coming to the cuisine its almost similar to Bihar and most of dishes popular in Bihar is also popular in Jharkhand.Traditional jharkhand is equally vegetarian as well as non-vegetarian.In general the food cooked in Jharkhand is considerd to be very light and easy to digest.

Today's recipe is one such simple recipe which resembles the South Indian Purana Kozhukattai with a savory stuffing with bengal gram dhal(channa dhal).

Pitha is served mostly for dinner or breakfast along with some chutney,I adapted the recipe from here and made it according to my family taste.Isauted the ground channa dhal mixture for couple of minutes and added some grated coconut for extra taste.Now off to the recipe..........................................

Basic Information

Soaking time ~ 2 hrs
Preparation time ~ 10 minutes
Cooking time ~ 20-25 minutes
Makes ~ 15-18

For the stuffing

Bengal gram/channa dhal/
kadala paruppu
1/2 cup
Green chilly/pachamilagai
Cumin seeds/jeeragam1/2 tsp
Oil2 tsp + 1tsp
Coconut(grated)1 tbs(optional)

For the Outer Covering

Rice flour/arisi maavu1 cup
Salt1/2 tsp
Boiling water11/2-13/4 cups


Soak the channa dhal in warm water for 2 hours and grind it to a coarse paste along with green chilly,cumin seeds and salt.
Heat a pan with oil and add in the ground paste,saute it for 2 -3 minutes.Make sure it won't become very dry.Put off the flame and add the grated coconut,mix it well.The stuffing for the pitha is ready.

Now take the rice flour in a bowl,add in salt and mix it well.Now to this add the boiling water and mix well \to form a thick,soft dough.
Grease the palm with oil and take a small lemon size ball,flatten it to a disc,keep a spoonful of stuffing and close the edges by pressing.

Arrange it in a idly plate and steam it for 10-12 mins or till a tooth pick comes out clean.

Serve it warm with coriander or mint chutney.


  • The amount of water for the dough varies depending on the quality of the rice flour.
  • In the original recipe the ground channa dhal is not sauteed.
  • Addition of coconut is purely optional.
  • Do not add more green chilly,I feel 2 is more than enough.


Would love to grab some pithas rite now and munchi it just like that, simply love that stuffing.. You have done prefectly Nalini.

so delicious!! love the clicks as usual.. you have explained it so beautifully!!

look very inviting, nice pictures

What an interesting recipe. The color combination looks really nice.

That is a wonderful recipe. Healthy and.looks pretty too.

looks so cute. beautiful pictures. perfectly done pithas

Your pithas have turned out so good. Couldn't take my eyes off the snaps...

Irresistible pithas with perfect shape and tempting filling..

What beauties you have there Nalini..so nicely done!

Wow these are so beautifully done. I made the same recipe but with wheat flour.

Wonderful recipe and neat presentation.

Perfectly made dhal pitha.. both the shapes are lovely. And always, appetizing clicks!

Love these spicy version of pithas. Beautifully captured.

I am in love with those savory pithas , they are looking fantastic nalini :) Love the way you take so much efforts in taking each click !!

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