By Devi Poojari
June 10, 2024
A herb and heat forward gram flour preparation, the pithla is usually eaten as an accompaniment to rotis or bhakri. Best enjoyed when eaten hot, the recipe is an innovative option to make using pantry ingredients.
1 cup gram flour 2-3 cups water 2 tablespoons vegetable oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon turmeric powder 2-3 green chilies, chopped 1 medium onion, finely chopped 6-7 curry leaves, torn 6 cloves garlic, finely chopped ¼ cup chopped coriander leaves Salt, to taste
Combine gram flour with water to make a smooth, lump-free mixture similar to the consistency of pancake batter.
Heat oil in a pan over medium heat and add mustard seeds, cumin seeds and curry leaves to splutter.
Add the chopped green chilies, onions and garlic and sauté for 2-3 minutes.
Add turmeric powder and gradually pour in the gram flour mixture while stirring continuously to avoid lumps.
Continue stirring until the mixture thickens and starts to leave the sides of the pan.
Season with salt and add the chopped coriander before turning off the heat and letting it sit for a few minutes. Serve hot.