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Nonta bhapa pithe is a Bengali dish and is made during festivities and in winter. Savoury steamed rice flour dumplings can be consumed as part of any meal and the filling is a mix of spices with veggies or lentils. Nonta bhapa pithe brings out the savoury side of this dish and makes the rice flour dough exceptional, even though the sweet versions of pithe are more known. By emphasising on seasonal supplies and traditional cooking methods, nonta bhapa pithe showcases the rich culinary legacy of Bengali cuisine. From the right choice of ingredients; to steaming the dish appropriately or to achieving the right texture, it takes careful attention to detail to prepare this dish.
Selecting The Right Rice Flour
Selecting the proper rice flour is essential to creating flawless nonta bhapa pithe. Traditionally, the soft and delicate texture of these dumplings is achieved by using fine rice flour. Most Indian grocery stores have this flour, but if you can't find it, use fine glutinous rice flour or superfine rice flour for the dumplings. Probably the most important factor to consider in this is the freshness of the rice flour. Stale flour will not help get the correct texture and may give the dish an unpleasant taste. It is better to get the flour in small quantities or from a reliable supplier to guarantee that it is fresh. Additionally, to improve its smoothness and get rid of lumps, think about filtering the rice flour before using it. A smooth dough is produced by this procedure, which is necessary to make the ideal nonta bhapa pithe.
Preparing The Filling
The nonta bhapa pithe's filling, which offers a taste explosion with each bite, is what really makes the dish stand out. Masoor dal (red lentils), finely chopped veggies, and a variety of spices are common ingredients in traditional fillings. Red chilli powder, ginger, turmeric, and cumin seeds are often used spices. To begin making the filling, soak the masoor dal for a few hours to make it softer. Drain the dal after soaking, then combine it into a coarse paste. To improve the flavours, add green chillies, sautéed onions, and spices to this paste. As you proceed, taste the filling and adjust the seasoning to suit your tastes. You can think about adding chopped coriander leaves or grated coconut for an extra flavour boost. It is advisable to add coloured and nutritious vegetables like peas or carrots.
Making The Dough
Making the dough for nonta bhapa pithe is an essential stage that requires patience and accuracy. The first step is to put the fine rice flour in a big mixing bowl. Using your hands to knead the flour into a dough, gradually add warm water. Achieving a smooth and flexible dough without making it overly sticky or dry is crucial. A dough that has been properly kneaded should be soft and able to maintain its shape without breaking. To get the perfect texture, knead the dough for five to seven minutes. Add a few drops of water if the dough is too dry, and a little more rice flour if it is too wet After the dough is prepared, leave it to rest for about 15 to 20 minutes covered by a damp cloth. The flour can fully hydrate during this resting time, which makes it easier to work with when shaping the dumplings.
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Shaping The Dumplings
Now that your filling and dough are ready, it's time to form the nonta bhapa pithe. Make a little ball of dough, about the size of a golf ball, to begin. Between your palms, roll it into a smooth ball, then gently press it flat to create a tiny disc. Put a small amount of the prepared filling in the disc's middle. To seal the dumpling, carefully fold the edges over the filling and pinch. To stop the filler from leaking when steaming, the shape must be consistent and tightly sealed. You can also use a little water to assist the edges sticking to one another if you are having problems sealing them. They can be shaped more traditionally into round balls or even semicircles. After each dumpling has been formed, arrange them on a platter, being careful not to pack them too closely together to prevent sticking.
Steaming And Serving The Pithe
The traditional cooking technique for nonta bhapa pithe is steaming, which guarantees that the food cooks evenly while holding on to moisture. Prepare your steamer first. You can use a metal steamer, a classic bamboo steamer, or even a pot with a steaming rack. To avoid sticking, line a bamboo steamer with banana leaves or parchment paper. Upon preparing your steamer, place the assembled dumplings in a single layer, leaving enough space for them to expand as they cook. To keep it moist, cover it with a fresh cloth or lid. Pour water into the steamer, and put it on the stove until the water is boiling then steam the dumplings for about between fifteen and twenty minutes.
The skin of the dumpling should be smooth and solid too. Before serving remove them from the steamer and let them cool for a minute. Steamed nonta bhapa pithe can be eaten plain, or accompanied by a spicy sauce or chutney.
