Puli Pithe Recipe

How to Make Puli Pithe Recipe

• Filling(gram masala)
• Chop the onions & garlic also slice the green chilis from the middle.
• Now wash the 200gms of black gram thoroughly.
• Now in a kadai, add 2 cup of water.
• Add the black gram, chopped onions, chilis,½ tbsp turmeric and salt to taste, mix it well with the water, let the water evaporate on low flame.
• Once the black gram is cooked the consistency will become thick.
• Take another kadai, pour 7-8tbsp oil and add the chopped garlic fry them till golden brown.
• Now add the cooked black gram and give it a mix.
• Now add 2-3tbsp sugar and mix it with the khoya (you can add more sugar as per your taste).
• Now add the bay leaves and cardamom, give it the right mix.
• At last, you can add 1tbsp ghee for enhancing the flavor.
• Take out the filling in a plate and let it cool.
• Filling(coconut)
• Take a kadai and roast the sesame seed in low flame, keep roasting until they brown. Turn off the gas and pour them on a plate and let it cool. Grind the roasted sesame in a powder consistency.
• Now add water, salt, and mix it with the water very well.
• Take a kadai and pour the sesame paste and keep cooking it in a low flame.
• Now add the 5tbsp jaggery and saute it with the sesame paste thoroughly. Keep mixing them until the jaggery is evenly spread.
• Add the other half of roasted rice powder and keep mixing the whole thing now and then.
• Now add salt to taste and mix it.
• Now add the bay leaves, give it the right mix.
• Keep stirring it occasionally so that the black gram doesn’t stick.
• At last, you can add 1tbsp ghee for enhancing the flavor.
• Take out the filling in a plate and let it cool.
• Dough
• In a saucepan, heat 2 cups of water and add 1 cup refined flour/maida, and 1 tbsp salt mix it carefully without making any lumps.
• Add 3-4 tbsp oil add more oil if needed but go slow. Once your dough starts to crumble then,
• Add water to balance the consistency.
• Knead a tight dough.
• Take a little portion of the dough and flatten it into a circle with your fingers. Put 1-2 tsp. Of the stuffing in the center.
• Close it into a crescent shape.
• Seal the edges with your fingers or fork.
• Line a colander with a wet cloth and place the pithes in it. Cover with the fabric.
• Steam for 4-5 minutes in a saucepan, steamer or pressure cooker. (which suits your need)
• Or you can take a kadai to pour cooking oil and deep fry them.
• Whatever will be convenient for you.
• Garnish with some crushed saffron or castor sugar for the coconut filling and green chutney for gram filling.