I had tasted Pithla at my friend Mona's home and liked it a lot but never ventured to cook it on my own. This is the first time I tried it and I have decided that I am going to cook it regularly

So here is my modified version of Mona's Pithla recipe..

Method

1. Add 3/4 cup besan to 2 cups water and mix well so that  you do not have any lumps. Keep aside.
2. Heat oil in pan. When hot, add 1 tsp mustard seeds, 1 tsp cumin seeds.  When they splutter add 2 finely chopped green chillies and 2 sprigs of curry leaves. Also add a pinch of asafoetida and saute well. 
3. Now add 1 finely chopped onion and 3-4 finely chopped cloves of garlic and some salt. When the onion is slightly pink add 1 tsp ginger garlic paste and continue sauteing till onion is brown in color.
4. Add  1 finely chopped tomato and 1/2 cup of spring onions greens. (Spring onion is not part of the original recipe - but I added it for the added taste.)
5. Adjust the salt as required and 1/2 tsp turmeric, 1 tsp red chilli powder(again not part of original recipe) and saute. Now add the besan mixture and keep stirring regularly to avoid lumps 
6.  Cook for 10 mins or till the raw taste of besan goes.
7. Garnish with fresh coriander leaves, some spring onion greens and serve piping hot with Jowar Rotis (Bhakris)

This is one of my favorite snacks. A very popular dish in Maharshtra.

 Method

1. Chop 2 bunches of coriander leaves
2. In a mixing bowl, take 1 cup of Besan (Gram flour), ¼ cup wheat flour, 2 tbsp rice flour and mix
3. Add 2 green chillies finely chopped, 1tbsp Ginger and garlic paste
4. Add ½ cup of jiggery, 1 tbsp red chilli powder, 1 tsp coriander powder, juice of 1 lemon
5. Add a generous pinch of asafoetida, 1 tsp turmeric powder, 1 tsp garam masala powder and salt to taste
6. Add 1 pinch of cooking soda and coriander. Add enough water to give it a paste like consistency. Adjust the salt and sweetness.
7. Take a steel plate (around 1/2 inch in depth) and coat it with oil. Pour the above mixture to form a ½ inch layer. If you have more batter make a second batch. Sprinkle white till seeds on top
8. Steam for 20-25 mins in a steamer.
9. The wadis are done when a fork stuck to the batter comes out clean.
10. Remove the wadis from plate and cut them into squares. You can serve this dish just like this as its healthier this way.
11. You can also shallow fry with a little oil on tawa or deep fry in oil to crispy brown and serve.