Pithala is a very much Maharastrian dish and some also call it as Besan. There are few variations in this dish which are also made in other cuisines in India and are named differently. Let me share with you the Maharastrian style of making this dish.
In Maharastrian cuisine too there are 2 - 3 ways of making this dish. But today I will share with you a very simple and quick recipe for this dish.
Gram flour ( Besan ) 1 cup
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Asafotida a pinch
Salt to taste
Oil 2 tsp
Green chillis 1 no ( chopped)
Garlic 1 clove ( chopped in thin slices)
Corriender leaves for garnishing
Water as required to make besan batter
1. In a bowl mix water and gram flour ( beasan ) to make a thin batter. The batter should be thinner than what we make for bhajiyas. Add red chilli powder to this batter and mix well.
2. Heat oil in a pan, add mustard seeds and allow them to crackle.
3. Add asafotida, garlic and green chillis and saute for a minute.
4. Add turmeric powder and the gram flour batter and mix well.
5. Let it cook. Add little water if the dish is too thick and mix well.
6. Add salt and let it boil for 5 minutes.
7. Granish with corriender leaves.
8. Serve with roti or bhakri (indian bread) rice or plain khichadi.