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Directions

• A. PITHA /RICE DUMPLING
• Thoroughly wash the arwa rice and soak it in cold water for 2 hours. Similarly wash the gram lentil/ chana dal and soak it too in cold water for 2 hours.
• When the rice is well soaked, drain off the excess water and grind it to get a fine runny batter. Add little water while grinding the rice. Season with salt. Keep it aside.
• Now put the dal/ lentil in the grinder jar, add ginger-garlic-chilies and grind to get a thick paste which will be used as filling for the pitha dumpling. Do not add water while grinding. If needed add 1 tbsp of water. Season the dal paste with salt. Keep it aside.
• Heat the deep pan/ kadhai, add oil to the pan. Add the rice batter into the kadhai/ pan and stir cook the batter till all the water evaporates and a sticky dough is obtained. Continuously stir the batter to prevent lumps and sticking on the bottom. When the dough becomes sticky, remove it into a wide plate. Let it cool for 2 minutes and knead it to get a smooth dough when warm. Don’t let it cool and knead it while warm. Keep it covered.
• Now apply oil on your palms, take small portions of the rice dough and roll out mini balls. Then flatten it on palm by firmly pressing till you get a thin dough disk of 3 inches. Place 2-3 tsp of the dal/ lentil paste on the flattened dough and seal to get a semi circle pith/ rice dumpling. Repeat till all the rice dough is used.
• Steam cook the pitha/ rice dumpling in a steamer pot. Serve it hot with chutney of your choice. I served it with Tomato Peanut Chutney.
• B. TOMATO PEANUT CHUTNEY
• Wash the tomatoes and make X slits on the bottom of the tomatoes. Boil the tomatoes till peelings come out. Peel the tomatoes.
• Roughly chop the tomatoes, put it in the grinder jar along with ginger-garlic-green chilies and roasted peanuts. Grind it to get a fine and smooth paste. Season with salt and serve with the hot Daal Pitha/ Lentil Rice Dumplings.