Bhapa Puli Pitha (Steamed & Stuffed Rice Cakes / Dumplings - Bengali Style)

         These are delicious steamed sweets that are usually made during Sankranti or Harvest festival in the month of January. Quite popular in Bangladesh and Eastern India, they are traditionally made of rice flour and stuffed with coconut-date palm jaggery filling. 

          But in this recipe I gave a twist by adding semolina along with rice flour and filling it with some leftover gajar ka halwa (carrot pudding). There are many varieties of Pitha that are either steamed, fried or baked. They can also be cooked in milk called 'Doodh Puli'. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup rice flour
• 1 cup semolina
• pinch of salt
• pinch of cardamom powder 
• 1/2 cup leftover carrot halwa 
• 1 tsp. powdered brown sugar & a pinch of crushed saffron to garnish

          In a bowl, mix together rice flour, semolina, cardamom powder and a pinch of salt. Knead into a dough by adding required quantity of water. Cover with a damp cloth and keep aside for an hour.

          Divide into 10-11 equal portions. Take each portion and roll into a small circle with your fingers 

          Put 1/2 tsp. of the carrot filling in the center and close it into a crescent shape. Seal all the edges by running a fork around and making an impression.

          Make similar pithas with the remaining dough. Place a cloth on a steel colander and transfer all the pithas on it. 

          Now cover the pithas with the cloth and place this colander over a saucepan containing water. Place a steel plate over it and steam for 4-5 minutes. 

          Garnish with crushed saffron and powdered brown sugar or castor sugar. Serve, preferably with liquid jaggery. 

                                  Mix rice flour, semolina & a pinch of salt.

                            Add required quantity of lukewarm water & knead into a dough.

                                  Cover with a wet cloth & keep aside for 30 minutes.

                                  Divide into 10-11 equal portions.

                                  Keep the leftover gajar ka halwa ready for the stuffing.

                     Take one portion of the dough & flatten into circle with your fingers. 
                     Put a tsp. of the stuffing in the centre.

                                  Close it into a crescent shape.

                                  Seal edges with your fingers.

                                  Or with a fork.

                                  Line a colander with a wet cloth & place the pithas in it.

                                  Cover with the cloth.

                           Steam for 4-5 minutes in a saucepan, steamer or pressure cooker.

                                 The steamed Pithas.

                 Garnish with some crushed saffron & powdered brown sugar or castor sugar.

Yummy Colourful Idlis (Steamed Rice Cakes - South Indian Cuisine)

          These colourful Idlis are not only healthy but are a visual delight. They have the goodness of spinach, Beetroot and carrots in a paste form. For more variation, Green Peas, Coriander leaves and Tomatoes too can be added to the batter. They go very well with Coconut Chutney and Sambar. 

           Besides being steamed, they are an absolutely nutritious well balanced meal for the elderly people.They not only serve as great breakfast option but are also good lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 5 medium bowls of Idli batter
• 1 medium Carrot, ground to a paste
• 1/2 of a medium Beetroot, ground to a paste
• 1 bunch spinach, blanched & ground to a paste
• 1/2 tsp. turmeric powder
• oil to grease the idli stand
• Coconut Chutney to serve
• Sambar to serve

          Add 3 tbsp. of the Carrot paste, 2 tbsp. Beetroot paste and 2 tbsp. Spinach paste to each individual bowl and mix well.

          For the yellow colour, add turmeric powder to the fourth bowl and mix well. Leave the fifth bowl as it is for the white colour.

          Pour spoonfuls of the coloured batter to a greased idli mould and steam for 15-17 minutes (Last 10 minutes on medium flame). When cool, demould it and serve with chutney and sambar.

                                Carrot, Spinach & Beetroot paste

                                     

                                 Colourful Idli batter.

                                       

                 Pour spoonfuls of the batter into greased idli moulds & steam for 15-17 min.

                               When cool, demould & serve with chutney and sambar.