Pitod belongs to the state of Rajasthan. Thin gram flour batter is cooked and then set and cut into the desired shape and used in the desired manner; when fried with mustard seeds, green chilies, and curry leaves, it becomes fried pitod. Fried pitod recipe is a good breakfast option because if you have some ready pitod (which you can do a night before) in your fridge, the dish comes together in less than 10 minutes. It is a gluten-free and healthy preparation and can be packed for tiffin or lunch box.
Pitod/patod: Perfect pitod are soft, simply melt in the mouth. The recipe for the same has already been shared on the blog. You can find it here.
For tempering: Very basic tempering that calls for mustard seeds (raie), curry leaves, green chilies go in.
For garnishing: Fried pitod is garnished with lots of chopped fresh coriander leaves and lemon juice.
As pitod belongs to Rajasthan, dhokla belongs to Gujarat. Likewise, dibba roti is from Andhra Pradesh. These and many more recipes in our hot collection of Indian breakfast recipes, view it here.
It can be served with any green chutney of your choice for breakfast or tea-time.
1.This recipe serves 4 persons.
2.Heat 1 tsp of oil and add 1 tsp mustard seeds (raie). Let it splutter.
3.Chili time, add in 2 slit green chilies. Cook for 30 seconds.
4.Next goes in a handful of curry leaves. Cook for 30 seconds.
5.Finally add in 2 cups pitod.
6.Cover and cook for 3-4 minutes.
7.Switch off the flame. Add a handful of chopped coriander leaves and lemon juice. Toss well.
8.Bon appétit!
PREP TIME 15-17 minutes
COOK TIME 7-10 minutes
TOTAL TIME 25-27 minutes
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