Traditional Maharashtrian Pithla Recipe

Ingredients

  • 1 cup Gram Flour (Besan)
  • 2 cups Water
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1/4 teaspoon Asafoetida (Hing)
  • 2 Green Chilies, finely chopped
  • 6-7 Curry Leaves
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • Salt to taste
  • 2 tablespoons Fresh Coriander, finely chopped

Steps and instructions

  1. In a bowl, mix the gram flour and water until it forms a smooth mixture. Set aside.
  2. Heat vegetable oil in a pan over medium heat.
  3. Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida.
  4. Add the chopped green chilies and curry leaves. Sauté for a few seconds.
  5. Add the turmeric powder and red chili powder to the pan and mix well.
  6. Slowly add the gram flour mixture to the pan, stirring continuously to prevent lumps from forming.
  7. Reduce the heat to low, cover the pan, and let it cook for 10-15 minutes, stirring occasionally.
  8. Season with salt to taste and cook for another 2-3 minutes.
  9. Garnish with freshly chopped coriander before serving.

Tools for making

Recipe variations

  • Adding chopped onions and garlic for added flavor.
  • Adding vegetables such as bell peppers, tomatoes, or spinach to make it more nutritious.
  • Including additional spices like garam masala or coriander powder for a different flavor profile.
  • Using different flours such as wheat flour or chickpea flour (besan) for a variation in taste and texture.
  • Making it vegan by using oil instead of ghee or butter.
  • Adding chopped cilantro or mint leaves for a refreshing twist.
  • Making it spicier by increasing the amount of red chili powder or adding chopped green chilies.
  • Adding grated coconut or coconut milk for a hint of sweetness and richness.
  • Adding cooked chickpeas or tofu cubes for a protein-packed variation.
  • Serving it with rice, roti (Indian bread), or as a side dish with other curries.

Recipe overview

Pithla is a traditional Maharashtrian dish that's rich in flavor and easy to prepare. This wholesome and comforting meal is made from gram flour (besan) and is spiced with green chilies, mustard seeds, and cumin, giving it a unique and tantalizing taste. The dish has a porridge-like consistency and is typically served with Bhakri (a type of Indian bread) or rice. This recipe gives you step-by-step instructions on how to prepare Pithla at home. Expect a hearty and satisfying meal that's perfect for a simple lunch or dinner. Enjoy the process of making this delightful dish and experience the joy of homemade Indian cooking!

Common questions

  1. Can I substitute gram flour (besan) with any other flour? It is recommended to use gram flour for an authentic Pithla taste and texture. However, you can experiment with other flours like chickpea flour or wheat flour if needed.
  2. How can I make Pithla thicker or thinner? The thickness of Pithla can be adjusted by varying the amount of water added to the gram flour mixture. For a thicker consistency, reduce the amount of water, and for a thinner consistency, add more water.
  3. Can I add vegetables to Pithla? Yes, you can add vegetables like onions, tomatoes, bell peppers, or spinach to enhance the flavor and nutritional value of Pithla. Sauté them along with the spices before adding the gram flour mixture.
  4. What can I serve Pithla with? Pithla is traditionally served with Bhakri (a type of Indian bread made from millet flour) or rice. It also pairs well with roti or plain chapati.
  5. Can I make Pithla in advance? While Pithla is best enjoyed fresh, you can make it in advance and store it in the refrigerator for 1-2 days. Reheat it on the stovetop or microwave before serving.

Serving dishes and utensils

  • Mixing Bowl - A bowl to mix the gram flour and water together.
  • Pan - A medium-sized pan to cook the pithla.
  • Whisk - A whisk to mix the gram flour and water mixture smoothly.
  • Spatula - A spatula for stirring and mixing the pithla while cooking.
  • Cover - A lid or cover to be used while cooking the pithla.
  • Chopping Board - A board to chop the green chilies and coriander.
  • Knife - A knife to chop the green chilies and coriander.

Origin stories

Originating from the Indian subcontinent, specifically the regions of Maharashtra and Gujarat, Pithla is a humble dish that holds a special place in many hearts. This traditional recipe, often considered the comfort food of Maharashtra, is made with gram flour, also known as besan, and is known for its simplicity and satisfying nature. Despite its simple ingredients, Pithla is packed with flavor and is often served with a side of Bhakri, a type of bread, making it a staple meal in many households. Its versatility extends to outdoor meals as well; the dish is a popular choice for picnics and outdoor cooking due to its ease of preparation. Interestingly, Pithla is often the first dish taught to beginners in Maharashtrian cooking, marking the start of many culinary journeys.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.