Pithla Recipe

I absolutely love this recipe because it’s a comforting, creamy dish that perfectly blends spices for a burst of flavor with every bite. Plus, it’s super easy to whip up, making it perfect for when I want something delicious without spending hours in the kitchen!

Pithla is a dish I hold dear. It is the comforting dish of my childhood, with a flavor profile that I adore.

It has the added bonus of being incredibly nutritious, as it is mainly composed of gram flour (also known as besan, or chickpea flour), which is a protein powerhouse. My version starts with the usual carton of buttermilk, which provides the earthiness needed in a dish that is not supposed to be too fancy.

It is spiced with cumin and mustard seeds, turmeric, and then well-cooked green chili and curry leaves.

Ingredients

Gram flour (besan): Rich in protein, gram flour is a versatile and gluten-free flour that is used extensively in Indian cooking.

It adds a deliciously nutty flavor and smooth texture to Pithla.

Seeds of Mustard: These minuscule seeds, essential for fatty acids, furnish a punchy, earthy flavor and are also loaded with antioxidants.

Cumin Seeds: Presenting a warm, earthy aroma, the seeds of the cumin plant are known for their digestive properties and add depth to the flavor profile of this dish.

Buttermilk is a low-fat liquid that is high in calcium and probiotics.

It brings a subtle sourness that helps balance the flavors.

Curry Leaves: An aromatic herb that imparts an unmistakably citrusy aroma to dishes, while aiding digestion and offering an abundance of antioxidants.

Ingredient Quantities

• 1 cup besan (gram flour)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 10-12 curry leaves
• 2-3 green chilies, finely chopped
• 1/4 teaspoon asafoetida (hing)
• 1 cup buttermilk
• 1 to 1.5 cups water
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped

Instructions

1. In a mixing bowl, combine 1 cup of gram flour (besan) with 1 cup of buttermilk and whisk until smooth. Make sure there are no lumps. Set aside.

2. Pour 2 tablespoons of oil into a pan and warm them to medium heat.

3. Add 1 teaspoon of mustard seeds to the hot oil and allow them to crackle.

4. Add 1 teaspoon of cumin seeds and 10-12 curry leaves to the mix, and sauté them for a few seconds until you can smell them.

5. Incorporate 2-3 finely chopped green chilies and 1/4 teaspoon of asafoetida (hing) into the pan. Sauté for another minute.

6. Pour the buttermilk-besan mixture into the pan, stirring constantly to prevent lumps.

7. Slowly incorporate 1 to
1.5 cups of water to alter the thickness to suit your liking, and mix thoroughly.

8. Incorporate 1/4 teaspoon turmeric powder and the salt you prefer to taste.

9. On low heat, frequently stir the mixture until it thickens and takes on a creamy consistency.

10. Top with 2 tablespoons of finely chopped fresh coriander. Serve with steaming rice or bhakri.

Equipment Needed

1. Mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Pan
6. Spatula or wooden spoon
7. Knife
8. Cutting board
9. Serving spoon

FAQ

• What is Pithla?Pithla, a traditional dish from Maharashtra, is made with gram flour and is celebrated for its simplicity and delightful taste. It is frequently paired with bhakri or served over rice.
• Can I make Pithla without buttermilk?Absolutely, a mixture of yogurt and water can take the place of buttermilk and yield results with the same kind of smooth, creamy consistency and pleasantly tangy flavor.
• How do I prevent lumps while cooking Pithla?To avoid lumps, make certain that the besan is whisked smoothly into the buttermilk or water before it is added to the pan. Keep stirring continuously while cooking.
• Is Pithla spicy?You can change the spice level in pithla by varying the amount of green chilies. It is traditionally served with a mild spice level, but you can make it more or less spicy to your taste.
• What can I serve with Pithla?Pithla goes well with bhakri, rice, or even chapati. A side of pickle or fresh salad complements it nicely.
• Can I add vegetables to Pithla?Indeed, you can incorporate vegetables such as onions or spinach into the dish for an extra punch of flavor and nutrition. Just be sure to sauté these vegetables first before adding the mixture of besan and water.

Substitutions and Variations

You can use ghee for a richer flavor, instead of oil.
Replace mustard seeds with black mustard seeds to achieve a taste that’s a little different.
In the absence of curry leaves, bay leaves work well, providing a different but acceptable aroma.
If you prefer less heat, replace the green chilies with red chili powder.
When you don’t have buttermilk on hand, a quick alternative can be made by mixing 3/4 cup yogurt with 1/4 cup water.

Pro Tips

1. Roast the Besan Before mixing it with buttermilk, dry roast the gram flour (besan) on low heat until it’s slightly aromatic. This step enhances the flavor and helps eliminate any raw taste.

2. Smooth Mixture To ensure a lump-free mixture, gradually add the buttermilk to the besan while whisking continuously. Using a balloon whisk or an immersion blender can give a smoother result.

3. Adjusting Consistency Instead of adding all the water at once, add it gradually as you stir. This allows you to better control the thickness and achieve your desired consistency.

4. Balanced Heat If you prefer milder heat, remove the seeds from the green chilies before chopping them. Conversely, for added heat, consider adding a pinch of red chili powder along with the turmeric.

5. Enhanced Aroma Finish with a splash of lime juice or a teaspoon of clarified butter (ghee) drizzled on top before serving to elevate the aroma and add a rich undertone to the dish.