Recipe · Breakfast · by Marshneil Sinha, Kidney Warriors Foundation
Pithas (Orissa's Dish)
Good for CKD, dialysis, diabetics and post transplant
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 17
Per serving
1 pitha (cut into 3 pieces)
Safe for your stage
Phosphorus25.21 mg
Potassium73.77 mg
Sodium1.46 mg
Protein2.09 g
Energy111 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Bengal gram dal165 g · 1 cup
- Garlic small clove3 g · 4-5
- Ginger fresh6 g · small piece
- Wheat flour atta375 g · 3 cups
- Rice bran oil20 g · 4 tsp
- Green chillies3 g · 2-3
- Mustard seeds1 g · 1/4 tsp
Method
- 1Filling: soak chana dal for 8 hours. Grind it to a fine paste with ginger, garlic and salt, without adding much water.
- 2Wrapping: knead whole wheat flour into a firm dough (if dough is soft, the pithas will break).
- 3Make small flat puris with the dough and fill it with the besan paste. Fold into half-moon shapes and stick the edges properly so the filling doesn't come out (they will look like ghuji).
- 4Boil water in a thick-based kadhai. Add salt and 2 tsp oil. Drop filled pithas into the boiling water one by one. They should be submerged in boiling water.
- 5Cook only 4-5 at a time so they can cook well and stay below water level. Once they get cooked, they will float.
- 6In 2-3 minutes they will be ready to take out. Remove gently with a sieve so excess water drips. After cooling, cut each into 2-3 pieces.
- 7For tadka: temper curry leaves, black mustard seeds, green chillies, hing (optional) in a pan with hot oil. Add the steamed pithas and saute.
- 8Have with any chutney of your choice.
Sources
- KWF · Proprietary-with-permission · id kwf_pitha_orissa