Dahyacha Pithla Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, chickpea flour, turmeric powder, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and green chilies.
• STEP 3.Add the yogurt mixture to the pan and cook on low heat, stirring continuously until it thickens.
• STEP 4.Garnish with coriander leaves and serve hot with bhakri or rice.

Cooking Tips

• Make sure to whisk the yogurt and chickpea flour mixture well to avoid lumps.
• Adjust the consistency of the pithla by adding water if needed.
• You can add vegetables like onions, tomatoes, or capsicum to enhance the flavor.

Storage and Serving

• Dahyacha Pithla is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pithla in a pan or microwave before serving.