Dal Pitha: This Desi Momo From Bihar Will Make You Drool
Image Credit: Image credits: Masalachilli

Bihar has given us so many gems when it comes to food. Bihar’s special Litti Chokha doesn’t need any introduction, does it? In this piece, we are going to appreciate yet another scrumptious beauty from the state i.e., Dal Pitha. Some may find it like gujiya while some think it is a momo. But no, it is different. However, you may call it a desi momo if you want.

But hello!! Are you confusing Dal Pitha with Dal Pithi? These two delicacies from Bihar may sound the same but are quite different. Dal Pithi is made up of wheat flour and is cooked in dal while Dal Pitha is a dry dumpling made up of rice flour with the stuffing of dal inside. Both are equally nutritious and delicious. Just when we have clarified your concepts, let us continue talking about the show's star, Dal Pitha. Mostly eaten during breakfast, this Bihari delicacy is mostly made up of rice flour and traditionally served with authentic chokha along with some fried green chilies and onions. Not just in Bihar but this is also a commonly consumed dish in Jharkhand as well as Chhattisgarh.

This desi dimpling could be both sweet and savory. In Bihar, it commonly has a filling of spicy dal and is served for breakfast while in some parts of Jharkhand, Chhattisgarh, and Northern Bengal, the dal filling is mixed with coconut and jaggery. No matter if it is sweet or savory, it tastes the best and is amazing. The most special thing about these traditional Bihari dumplings is that they are steamed, vegan and gluten-free. What else do you want? Now you would be wondering if you could get a recipe, right? We have your back like always. Here’s the recipe of this Bihari delicacy that you should definitely not miss. Believe me, you will regret not tasting this treat.


For Rice Dough

  • 1 cup rice (soaked for 3 to 4 hours)
  • 1 tsp oil
  • Pinch of salt
  • Water

For Dal Stuffing

  • ¾ cup chana dak (soaked overnight)
  • 2 green chilies (chopped)
  • 1 ginger
  • 3 garlic cloves
  • ½ tsp cumin seeds
  • ¼ tsp black peppercorns
  • ½ tsp carom seeds
  • 1 tsp oil
  • Salt to taste
  • Chopped coriander leaves


  • Take the soaked rice and grind them into a smooth paste.
  • Add water to get it into a thin batter consistency. 
  • Add salt and oil to the batter. Give it a good mix.
  • Pour the batter into a pan and let it cook on low heat.
  • Make sure you keep stirring it until takes the shape of dough.
  • It will take 13 to 15 minutes. When done, keep it aside to cool.
  • Meanwhile, drain excess water from the soaked dal.
  • Grind dal along with green chilies and ginger.
  • Also add carom seeds, cumin seeds, garlic, peppercorns and salt. Form a coarse paste.
  • Take a pan and add oil. Also, add the paste and let it cook on low flame. 
  • Keep stirring till the dal gets cooked. This may take about 10 minutes.
  • When converted into a crumbly texture. Turn off the flame.
  • Add chopped coriander and mix.
  • Then, grease your hands with oil and take small portions of rice dough.
  • Shape them into balls. Then, pinch the corners and add dal stuffing into them with the help of a spoon. 
  • Seal them gently using your fingers. Repeat for all.
  • Place the pithas in the greased steamer and steam them for 8-10 minutes. 
  • When done, take them out and serve.