Dal Pitha
A traditional Bihari steamed dumpling made from rice flour dough stuffed with spiced lentil filling, served as a snack or breakfast.
Dal Pitha
ByKavitha
Quick Info
- Prep: 20 mins
- Cook: 25 mins
- Servings: 4
Ingredient Substitutes
- Chana dal ? Moong dal
- Rice flour ? Wheat flour
Ingredients
- 1 cup rice flour
- 1/2 cup cooked moong dal or chana dal
- 1 small onion, finely chopped
- 1 green chili, chopped
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- Salt to taste
- Water as needed
- Mustard oil or ghee for serving
Instructions
- Mix rice flour with water and salt to make soft dough.
- Prepare filling: mash cooked dal, mix with onions, green chili, cumin, turmeric, black pepper, and salt.
- Divide dough into small balls, flatten, and stuff with lentil mixture.
- Seal edges and shape into dumplings.
- Steam dumplings for 15-20 mins until cooked.
- Serve hot with mustard oil, chutney, or pickles.
Tips & Variations
Use freshly cooked dal for best taste | Seal dumplings properly to prevent leakage | Steam on medium heat for even cooking | Serve hot for soft texture | Can add coriander for extra flavor
You will love it
Dal Pitha is a popular bihari delicacy, especially in Patna. Rice flour dough is filled with a mixture of cooked spiced lentils (moong dal or chana dal), shaped into dumplings, and steamed until cooked. Soft, light, and mildly spiced, it is often served with mustard oil, chutney, or pickles. It is nutritious, protein-rich, and perfect for breakfast or a light meal.
Serving: Served hot as a snack or breakfast with mustard oil or chutney.
Storage: Refrigerate 1 day; freeze 1 week
Tools Required
FAQ
Is Dal Pitha vegan?
Yes, fully plant-based.
Can I use moong dal instead of chana dal?
Yes, moong dal works well.
Is it spicy?
Mildly spiced depending on chili.
Can it be frozen?
Yes, freeze uncooked, steam later.
Is it gluten-free?
Yes, made from rice flour.
š From Our Kitchen
Dal pitha is traditionally made in Assamese homes, especially during festivals and family gatherings. The lentil filling is seasoned simply to highlight its natural taste.
ā Kavitha, Cheffo Kitchen
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Kavitha
Founder & Publisher ā¢ Culinary Editor
Hi, Iām Kavitha ā the founder of Cheffo. Cooking has always been close to my heart, especially traditional recipes passed down through families. Through Cheffo, I share authentic regional dishes with clear instructions and practical tips so you can recreate those comforting flavors at home.