Sanjeev Kapoor

Pittla

Seasoned and tempered besan

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
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By Sanjeev Kapoor

Published 2011

  • About

Pittla is a classic Marathi dish. This is to be eaten with roti. The coconut gives this dish a nice texture and flavor. It’s best served right off the stove; once it cools down, the consistency changes.

Ingredients

  • 1 ࡩ cups (135 grams) besan (chickpea/gram flour)
  • ¼ cup (30

Method

  1. Sift the besan into a large bowl. Add 2 cups (400 ml) water and stir to make a smooth batter. Set aside.
  2. If using the coconut, place a small nonstick sauté pan over