Serving
Drizzle a teaspoon of neutral vegetable oil into individual bowls when serving. Traditionally Pithla is served with Bajra Roti or Jowar Roti, Peanut Thecha, and red onion wedges for a delicious gluten-free meal. Steamed rice also pairs well with Pithla. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry I am excited to share my mom’s authentic Pithla recipe with all of her tips. It’s a no-fail recipe to try if you are new to Indian cooking. Mixing dry gram flour with cold water and then adding it to the tempering makes creamy Pithla. For a more textured Pithla, water is added to the tempering. Once the water comes to a boil, gram flour can be slowly sprinkled in while stirring continuously. This results in tiny round balls of gram flour to make a more textured Pithla. If you enjoy such vegan recipes, do try other Maharashtrian dishes like the Patwadi Rassa and Maswadi that can also be enjoyed gluten-free by serving with Bajari Bhakri and Jowar Roti.
Storing
Pithla is best served hot. Any leftovers can be refrigerated for 2 to 3 days. As the Pithla cools down it will get thicker. To reheat you can add a few tablespoons of water and reheat in the microwave or on the stovetop.
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