Introduction:
Pani Pitha is a traditional and delectable dish hailing
from the northeastern Indian states, especially Assam and parts of West Bengal.
These steamed dumplings are a culinary delight and hold a special place in the
hearts of people during festivals and auspicious occasions. Pani Pitha is known
for its unique shape, which resembles a small cup, filled with a savory
mixture. In this blog post, we will explore the world of Pani Pitha, learn
about its recipe, and answer some frequently asked questions to guide you in
preparing this delightful delicacy at home.
Pani Pitha Recipe:
Ingredients:
For the outer covering (Pitha):
- 1 cup rice flour
- 1/4 cup grated coconut
- 1/2 teaspoon salt
- Water, as needed
For the stuffing (Pani):
- 1 cup grated coconut
- 1/2 cup roasted Bengal gram (chana dal)
- 2-3 green chilies (adjust to taste)
- 1/2-inch piece of ginger
- A handful of fresh coriander leaves
- Salt to taste
Instructions:
Making the stuffing (Pani):
1.
In a
blender or food processor, add grated coconut, roasted Bengal gram, green
chilies, ginger, and fresh coriander leaves.
2.
Grind the
ingredients into a coarse paste without adding water.
3.
Transfer
the mixture to a bowl and add salt to taste. Mix well and set it aside.
Making the outer covering (Pitha):
1.
In a
saucepan, bring water to a boil, and add grated coconut and salt to it.
2.
Gradually
add rice flour to the boiling water while continuously stirring to avoid lumps.
3.
Cook the
mixture on low heat until it forms a soft and smooth dough-like consistency.
Assembling the Pani Pitha:
1.
Take a
small portion of the rice flour dough and flatten it on your palm to create a
circular shape.
2.
Place a
spoonful of the prepared stuffing (Pani) in the center of the flattened dough.
3.
Gently fold
the edges of the dough to cover the stuffing, giving it a cup-like shape.
4.
Repeat the
process with the remaining dough and stuffing to make more Pani Pithas.
Steaming the Pani Pitha:
1.
Grease a
steamer plate with oil or line it with banana leaves.
2.
Arrange the
prepared Pani Pithas on the steamer plate and steam them for about 10-12
minutes until they become firm and fully cooked.
3.
Once done,
remove the Pani Pithas from the steamer and let them cool slightly before
serving.
Enjoying Pani Pitha:
Pani Pitha is best enjoyed when served warm. The
combination of the soft rice flour outer covering and the flavorful coconut and
gram stuffing is simply delightful. You can serve Pani Pitha as is or pair it
with your favorite chutney or dip for an extra burst of flavors.
Pani Pitha - FAQ's:
Q: Can I store leftover Pani Pitha?
A: Yes, you can store
the leftover Pani Pithas in an airtight container in the refrigerator for up to
2 days. Reheat them before serving.
Q: Can I use jaggery in the stuffing?
A: Yes, you can add
grated jaggery to the stuffing if you prefer a sweet and savory combination.
Q: Can I use a different type of flour for the outer covering?
A: Traditionally, rice flour is used for the outer covering of Pani
Pitha. However, you can experiment with other flours like wheat flour or
semolina if desired.
Q: Is Pani Pitha gluten-free?
A: Yes, Pani Pitha is
gluten-free as it is made using rice flour and does not contain any wheat-based
ingredients.
Conclusion:
Pani Pitha is a delightful and unique steamed dumpling that showcases the rich culinary diversity of northeastern India. Its simple yet flavorful combination of rice flour and coconut-based stuffing makes it a must-try delicacy for all food enthusiasts. So, why wait? Gather the ingredients and follow this easy Pani Pitha recipe to savor the goodness of these delectable dumplings in the comfort of your home. Happy cooking!