Vapa Puli Pitha (Poush Pitha)

Vapa Puli Pitha (Poush Pitha): 

Puli Pitha is a traditional Bengali and Jharkhandi dish, especially popular during the festival of Poush Parbon (Makar Sankranti). It is also called Undhi pitha in Jharkhand. Here we make it in two type sweet or salty. 

For making sweet Puli Pitha, It is a type of rice dumpling filled with jaggery and grated coconut or a mixture of khoya (reduced milk) and jaggery. The dumplings are then steamed or boiled and may be served with a drizzle of date palm jaggery syrup.

Ingredients:

For the Dough:

• 2 cups glutinous rice flour
• Water (as needed)
• A pinch of salt

For the Filling:

• 1 cup grated coconut or khoya (reduced milk)
• 1 cup jaggery, grated
• 1/2 teaspoon cardamom powder

For the Syrup:

• 1 cup date palm jaggery (or regular jaggery)
• Water (as needed)

Instructions:

1. Prepare the Filling:

   • In a pan, mix the grated coconut or khoya with jaggery and cardamom powder.
   • Cook the mixture on low heat until the jaggery melts and the filling thickens. Set aside to cool.

2. Prepare the Dough:

   • In a bowl, mix glutinous rice flour with a pinch of salt.
   • Gradually add water and knead to form a smooth, pliable dough.

3. Shape the Dumplings:

   • Take a small portion of the dough and shape it into a small ball.
   • Flatten the ball into a disc, creating a small well in the center for the filling.
   • Place a spoonful of the cooled filling in the well and seal the edges, forming a dumpling.

4. Steam or Boil the Dumplings:

   • Steam the dumplings in a steamer for about 15-20 minutes or until they are cooked through. Alternatively, you can also boil them in water until they float to the surface.

5. Prepare the Syrup:

   • In a separate pan, heat date palm jaggery (or regular jaggery) with a little water to make a syrup. Strain to remove impurities.

6. Serve:

   • Once the dumplings are cooked, serve them hot with a drizzle of the prepared jaggery syrup.

For Namkeen Puli Pitha

Namkin Puli Pitha is a savory variation of the traditional Puli Pitha. Instead of being sweet, these dumplings are filled with a savory mixture, often featuring spiced lentils or other savory ingredients. Here's a basic recipe for making Namkin Puli Pitha:

Ingredients:

For the Dough:

• 2 cups glutinous rice flour
• Water (as needed)
• A pinch of salt

For the Savory Filling:

• 1 cup soaked yellow moong dal (split yellow lentils) or boiled potato
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

Instructions:

1. Prepare the Savory Filling:

   • Rinse and soak the moong dal in water for a few hours or overnight.
   • Drain the soaked dal and grind it into a coarse paste without adding water.
   • In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
   • Add grated ginger, chopped green chilies, and turmeric powder. Sauté for a minute.
   • Add the coarsely ground moong dal, and salt. Cook the mixture until the dal is cooked through and the moisture evaporates. The mixture should be dry. Set aside to cool.

2. Prepare the Dough:

   • In a bowl, mix glutinous rice flour with a pinch of salt.
   • Gradually add water and knead to form a smooth, pliable dough.

3. Shape the Savory Dumplings:

   • Take a small portion of the dough and shape it into a small ball.
   • Flatten the ball into a disc, creating a small well in the center for the savory filling.
   • Place a spoonful of the cooled savory filling in the well and seal the edges, forming a dumpling.

4. Steam or Boil the Dumplings:

   • Steam the dumplings in a steamer for about 15-20 minutes or until they are cooked through. Alternatively, you can also boil them in water until they float to the surface.

5. Serve:

   • Once the dumplings are cooked, serve them hot.