Pittu

Pittu is one of the oldest recipes followed in every Vysya household from generations to generations. It is rich in proteins as it has moong dal and chenna dal. My fond memories of this dish are that it is made when we have guests at home. It is a long process as it involves grinding, steaming for long time, powdering them and then dividing it into a sweet and savory dish. Can you imagine the number of utensils to be washed in the sink??

Phew!!! But worth all the effort as it can be prepared well ahead of time and you can have it with the whole family on the table. No need to wait for your turn? with an empty plate. Especially if you are in a big family!!

Now to this yummy recipe!!

Serves: 3

Ingredients for Pittu:

Moong Dal: 1 cup

Chenna Dal: ½ cup

Salt: ½ tsp / as per your taste

It is recommended to add minimum salt at the beginning since we will be doing both savoury and sweet dish from the same batter.

Preparation:

Soak both the dals together for 1 to 1.5 hours and grind them coarsely.

It is best not to soak for longer time as the batter will not be fluffy. Also, try grinding in a grinder than in a mixie or a blender as there will be air incorporated while grinding in a grinder that will make your Pittu soft.

Also, grinding will not take longer,  just a few minutes as we don’t want it to be a fine paste (if the shape of the dals are lost then its ready). Just coarsely ground batter is all that we need. So take care!

Consistency of the batter should not be too thick or thin. 

Grease the cooker plates with oil, and pour the batter such that not more than two inches high for even cooking.

Steam cook for 20 minutes and crumble them after the iddlies have cooled down.

Fry curd chillies in a tsp of oil until roast and crumble them to small pieces and keep it aside.

Pittu collage QP

For Karam/Savoury recipe:

For Seasoning:

Mustard Seeds: 1 tsp

Urad Dal: 1 tsp

Chenna Dal: 1 tsp

Curd Chillies/Varukkai: 2

Green Chilies: 2

Ginger:  ½” inch

Curry Leaves: for seasoning

For Garnishing

Shredded Coconut: ½ shell

Lemon: ½ (squeezing)

Coriander Leaves: for garnishing

Method:

Take ¾th quantity of powdered idly for this savoury dish.

Prepare the seasoning with mustard seeds, urad dal and chenna dal in a nonstick pan/kadai. Once it splutters add grated ginger, green chilies, curry leaves and curd chilli. Add crumbled idly to the seasoning and mix well. You can add more salt (as per taste) if required, shredded coconut and squeeze a dash of lemon for taste. Garnish it with coriander leaves.

Karam Pittu collage QP

Serve it with more Varkkai/Curd Chilli as an accompaniment.

For Sweet recipe:

For Seasoning:

Cashew: 4 to 5

Sugar: 10 tsp

Shredded coconut: ½ shell

Cardamon: 2 nos (powdered)

Ghee: 1 tsp (for roasting)

Method:

Take the remaining ¼th quantity of crumbled idly for preparing this sweet dish.

Once your kadai/non stick pan becomes hot enough, add ghee and roast cashews in it. Add the powdered cardamom, powdered idly and sugar. Mix well till the sugar is completely blended. Add shredded coconut at the end and mix for a couple of minutes.

Sweet Pittu QP

Your yummy delicious Pittu is ready to be served!

Notes:

  • If your Pittu looks dry, you can sprinkle some water and fry when you prepare.

Leave a Reply

Your email address will not be published. Required fields are marked *