Delicious Lentil Pitha Recipe for a Unique Breakfast

Tired of the same old breakfast? Try this unique lentil pitha recipe that promises to add excitement to your morning routine. Made with wheat flour and stuffed with a flavorful lentil mixture, this dish is not only delicious but also filling. Follow our easy step-by-step guide to create this delightful breakfast that your family will love. Whether you choose to boil or steam, this recipe is sure to impress. Serve it with green chutney or fry it for an extra crunch. Discover how to make this traditional dish with a modern twist!

By Narendra Chaudhary Oct 29, 2025, 15:58 IST

A Flavorful Breakfast Option

Breakfast often becomes monotonous when we stick to the same dishes daily. To spice things up, it's essential to explore new recipes occasionally. Today, we present a delightful dish that is sure to impress your family: lentil pitha, also known as fara. Traditionally made with rice flour, we will guide you on how to prepare this dish using wheat flour. This stuffed lentil delicacy, referred to as pitha, fara, gojha, or bhakosa, is not only filling but also bursting with flavor, making it an excellent choice for a refreshing breakfast. Our straightforward recipe ensures you won’t encounter any challenges while preparing it.

Ingredients Needed

Ingredients

125 grams of soaked chana dal
50 grams of soaked urad dal
1.5 large bowls of wheat flour
8 cloves of garlic
3-4 green chilies
1-inch piece of ginger
1 pinch of asafoetida
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon black pepper powder

Step-by-Step Recipe

Recipe

Begin by placing the wheat flour in a deep bowl and kneading it as you would for making roti.
- Set the dough aside while you prepare the filling for the fara or pitha.
- To make the filling, rinse the soaked chana dal and urad dal thoroughly, then coarsely grind them in a mixer with ginger, garlic, green chilies, salt, and asafoetida.
- Transfer this mixture to a plate and incorporate turmeric powder, cumin seeds, and black pepper, mixing everything well.
- Next, take a large pot or deep pan and fill it with enough water to fully submerge the dough during boiling.
- Bring the water to a boil, adding half a teaspoon of salt and two teaspoons of mustard oil to prevent sticking.
- Form small balls from the kneaded dough and roll them out like chapatis. Place the filling in the center and seal the edges.
- Repeat this process for all dough balls. Carefully add each one to the boiling water and cover the pot with a lid.
- Lower the heat to medium and allow the dough to cook for 12 to 15 minutes.
- Occasionally lift the lid and stir the dough balls gently with a ladle to avoid sticking.
- After about 12 minutes, take one dough ball out and slice it to check for doneness.

- If the knife comes out clean, the pitha is ready, and you can turn off the heat. If not, let it cook for a few more minutes. Once cooked, transfer the hot pitha to a large plate.
- Cut the pitha in half and serve it warm with green chutney.
- For an extra touch, you can cut them into smaller pieces, fry them with mustard seeds, curry leaves, and whole red chilies, and sprinkle with chaat masala.
- Alternatively, you can steam the fara instead of boiling it.

Enjoy Your Meal

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