Daal Pitha, Roasted Tomata Chutney from Jharkhand

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We come to Jharkhand and I have their special Daal Pithas served with Tomato Chutney. As I said in my Bihar post, I got both Bihar and this from my colleague. The moment it was decided to make Indian State food, I was after her to get me rare dishes. So she was literally breaking her head, because everything she suggested, I said I knew or have already made.
She suddenly remembered these Pithas that her Mom makes. The speciality of these are that, these are served for breakfast or as snack or as dinner as well. Only the size, shapes differ, depending on what time of the day you are serving this. For snacks, her mom makes this as very small balls, both steamed, boiled or deep fried. The deep fried versions are simply popped in and munched. 
The Pithas that are served for the dinner, are mostly very huge or big ones. That you are sated with just 2 -3 pithas. And as with typical of Bihar cuisine, green chilies are used more than Red chilies or red chili powder. Infact my colleague says she got used to adding chili powder only after coming down south.

For a trial round, and for the fact I reminded so much of her home town, she made these and got me to see if I would like the taste. I right away said these taste just like our Kozhukattai.
Anyway, this was not the time to air such thoughts right. So went ahead short-listing these Daal Pithas. The best part is that, these pithas are served with this simple tomato chutney that’s just like the Salsa that’s made in Mexican cuisine. 
Both the combination was so good, I really wasn’t expecting it to be so good. Knowing that Hubby dear may not like this, I had made another dinner for him, while we enjoyed this feast. I was trilled when I took these for my colleague to taste next day, she loved it and said I got it exactly like how they make.

How to make Daal Pitha

How to make the Daal Stuffing

Daal Pitha 

Raw Rice flour – 1 cup
Water – 1 & ½ cup
Salt to taste

For the Stuffing

Chana daal – 1 cup (soaked in water for 3 hrs)
Cumin seeds – 2 tsp
Garlic – 3 -4 big cloves
Green Chilli  – 3 long
Salt – as per taste
Oil – as required for greasing hands and steaming vessel + 1 tbsp for seasoning

How to make the Daal Pitha

For the Outer Rice layer

Heat a pan with water with salt added. When the water starts boiling, simmer and add rice flour and quickly stir everything together. Even if there are lumps, it’s alright.

Cook till everything blends together and keep it covered.

When it cools down, take it and with your hands knead it to a soft dough. Always keep it covered with a muslin cloth so that the dough doesn’t get dried up.

For the Chana Dal stuffing

Wash and soak the chana dal in water for atleast 3 -4 hrs. Once it is soaked well. drain the water and take it in a mixer.

Add chopped green chilies, garlic, salt and cumin seeds. Grind it to a paste, making sure the dal is not complete a paste, you can let it be a bit coarse.

Heat a pan with a tsp oil, saute the ground dal mix and cook it for couple minutes, making sure the stuffing is not burnt but cooked well. The paste should still be moist.

To make the Pithas

Divide the dough into equal balls, with greased hands, Flatten the balls, with sides thin and centre thicker, place the dal mixture and enclose it completely.

Fold it to make gujiya/kajjikaya like shape. Work the seam with oiled hands so as to get smooth edges. Or you can make it as Kozhukattai

Steam these pithas in a greased steamer till the daal filling gets cooked and knife comes out clean.

Take out the pithas from the steamer and let cool.

These can be served as such once it is cooled to handle. Or you can cut through them and serve as bite size pieces.


You can saute these in tadka of oil, jeera and serve with Tomato chutney or Green chutney.

The similarities this recipe has with other states, can be directed to the Ulundhu Kozhukattai made in Tamil Nadu

And very much like the sweet Kudumulu or Kozhukattai

Roasted Tomato Chutney

Ingredients Needed:

Tomatoes – 1 big
Onions – 1 medium
Green chilies – 3 -4 medium
Salt to taste
Oil – 1 tsp
Coriander leaves – 2 tbsp

How to make the Tomato chutney

Wash and pat dry the tomato. Grease it with oil. Over open flame, roast it well. Once it cools down, remove the charred skin.

Finely chop the tomatoes, along with green chilies, onions, coriander leaves.

In a bowl, take all the ingredients and mix well with hand, blending the oil, salt into the vegetables.

Serve it with Daal Pitha.

The stuffing can be made and refrigerated for couple of days and making the dough is very quick as well. These really work out well as an evening snack. 
I selected this because there is not much of special Bread in Jharkhand other than the regular rotis or pooris. Since this forms their staple food, this surely fits my bill!

Daal Pitha, Roasted Tomata Chutney from Jharkhand

Cuisine Jharkhand
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. roasting the tomatoes on gas – that looks so difficult. did you not get the juices out while doing this?

    And this pitha is so much like the uppu kozhukkataai..
    delicious and yumm

  2. This resembles the savory kozhukattai as you mentioned. I am just surprised to notice more and more how a dish can be made differently across the country, during this marathon.

  3. Daal Pithas sound similar to one of the preparations made for Vinayaka chuathi. I can't remember what those are called, but quite smaller in size. Anyway, pithas looks great and tomato chutney is similar to tomato chokha recipe from Bihar.

  4. So nice that you had someone to guide you and of course this looks just like our kozukattai. The tomato chutney sounds nice and both together is a yum combo!

  5. such wonderful colleagues you have valli who shared a delicious dish 🙂 Daal pitha looks super tempting and you have made them so well 🙂 Very nice to know the extra infos about their serving style :)very well paired with tomato chutney , I want them right away 🙂

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