Pithla is a popular, rustic dish from Maharashtra, known for its simplicity and heartiness. It’s made primarily with besan (gram flour) and spices. Here’s how to make Pithla for 4 servings with measurements in grams.

Ingredients:

• Besan (gram flour): 100 grams
• Water: 400 ml (adjust as needed for consistency)
• Oil: 30 grams
• Mustard seeds: 5 grams
• Cumin seeds: 5 grams
• Asafoetida (hing): A pinch
• Turmeric powder: 2 grams
• Green chilies: 10 grams, chopped
• Garlic: 10 grams, crushed
• Onion: 100 grams, finely chopped
• Curry leaves: 5 grams
• Coriander leaves: 10 grams, chopped for garnish
• Salt: to taste

Instructions:

1. Prepare the Besan Mixture:

• In a bowl, mix the besan with 200 ml of water. Whisk until smooth to ensure there are no lumps. Set aside.

2. Tempering:

• Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them sputter.
• Add asafoetida, turmeric powder, chopped green chilies, crushed garlic, and curry leaves. Sauté for a few seconds until fragrant.
• Add the chopped onions and sauté until they turn translucent and lightly golden.

3. Cook the Pithla:

• Reduce the heat and slowly add the besan mixture to the pan, stirring continuously to prevent lumps.
• Add the remaining 200 ml of water gradually, stirring constantly. Adjust the consistency according to your preference (it should be somewhat like a thick but pourable batter).
• Cook on low heat for about 5-7 minutes or until the besan is cooked through and doesn’t taste raw. Stir frequently to prevent sticking.
• Season with salt to taste.

4. Garnish and Serve:

• Remove from heat and garnish with chopped coriander leaves.
• Serve hot with bhakri (a type of flatbread), steamed rice, or chapati.

Pithla is best enjoyed when it’s piping hot, offering a comforting, flavorful meal that is both simple and quick to prepare. Enjoy this quintessential Maharashtrian dish with your family or friends!