Air-Fried Moong Dal Pitha With Coconut-Tamarind Chutney Recipe

About this recipe

A crispy, savory moong dal-based stuffed pitha (dumpling) paired with tangy coconut-tamarind chutney, highlighting Odia flavors with a unique twist.

Ingredients

• 250g Green Chilli
• - Grated Coconut
• 500 g Jaggery
• 500 g Moong Dal
• 500 Gms Buckwheat Flour
• 500 ml Water
• 200 ml Mustard Oil
• 250g Coriander
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Grind the soaked moong dal into a coarse paste using minimal water.
2. Step 2: Prepare the stuffing by mixing grated coconut, green chili, coriander leaves, jaggery, and a pinch of salt. Set aside.
3. Step 3: In a mixing bowl, combine whole wheat flour, turmeric powder, and salt. Gradually add lukewarm water to form a soft, pliable dough. Cover and let it rest for 10 minutes.
4. Step 4: Divide the dough into small portions and roll each portion into a thin circle. Place a small amount of stuffing in the center, fold into half-moon shapes, and seal the edges tightly.
5. Step 5: Preheat the air fryer to 180°C (356°F). Brush the pithas lightly with mustard oil and place them in the air fryer basket. Air fry for 12-15 minutes or until golden and crispy.
6. Step 6: To prepare the chutney, heat mustard oil in a pan and add panch phoran. Once it splutters, add tamarind pulp, jaggery, turmeric powder, and salt. Simmer until thickened. Mix in grated coconut and cook for 2 minutes.
7. Step 7: Serve the air-fried moong dal pithas hot with the coconut-tamarind chutney.