By Smriti Dey
February 8, 2026
Steamed dal pitha originates from eastern India, specifically from states like Bihar and Jharkhand, where steaming is preferred over frying for daily meals. Traditionally prepared during gatherings – its popularity comes from its light texture, savoury flavour, and unique filling.
200 g rice flour 250 ml warm water 100 g chana dal, soaked for 3–4 hours 1 small onion, finely chopped 1 green chilli, finely chopped 1 tablespoon mustard oil ¼ teaspoon turmeric powder Salt, to taste Banana leaves or a lightly greased steamer plate, for steaming
Grind the soaked chana dal coarsely then, mix it with onion, green chilli, turmeric, salt, and mustard oil to prepare the filling.
Add warm water gradually to the rice flour and knead it into a soft, pliable dough.
Take a small portion of dough, flatten it in your palm, add the dal filling, and seal it gently into a dumpling shape.
Place the pithas on banana leaves or a greased steamer plate, keeping space between them.
Steam on medium heat for 12–15 minutes until the outer layer turns firm and glossy.