Dinda
Puranache dinda
This is a maharashtrain delicacy made specially for the festival of Naapanchami in Shravan month. Its a hybrid between puran poli and ukadiche modak in my opinion!
This recipe makes 12 palm sized Dinda. Dinda can be pretty heavy and filling, most people will not eat more that 2-3 at a time. Scale the recipe accordingly.
you will need:
1 cup chana dal
1 cup jaggery (If your jaggery is too dark, substitute 1/3-1/2 the quantity wiht sugar)
1.5 cups whole wheat flour (chapati atta)
Oil
1 tsp cardamom powder
1 tsp nutmeg powder
a pinch saffron
Salt
Water
Steamer for steaming
lots of ghee to serve with
Procedure
For the dough:
- Mix 2 tbsp hot oil to the flour and add some salt mix well
- Add water little at a time and make a stiff dough (similar to the one you make for puris)
- Let it rest covered for at least half an hour
For the filling:
- Wash the chana dal and pressure cook until soft with double water (2 cups of water for 1 cup of dal)
- Remocve excess water off the top – this is used for making katachi aamti. make sure the dal is cooked all the way, mash it well and let it cool a little
- Transfer it to a non-stick pan and add the jaggery + sugar to it and start cooking it on a low medium flame. add a little pinch of salt as well.
- stir continuously while heating
- the mixture will first get liquid-y and eventually thicken – stop cooking at this point. It will dry out further as it cools down
- Finish by seasoning with a pinch of saffron, cardamom powder, and nutmeg powders
- transfer to a dish and let it cool completely.
Making the Dinda:
- Make small balls with the dough
- Roll one at a time in a small circle (about 4-5 in in Diameter)
- Make a flat patty with the puran (filling mixture) and add it to the flat circle.
- Fold it like an envelope (shown in pictures) and seal well
- Steam these in a steamer – if you have banana leaves, you can use one to line the steamer for added flavor. If not just use a muslin cloth
- steam on high flae for about 15-20 minutes
- the dinda turn glossy and translucent when done.
- Let it cool a bit before serving with lots of ghee 😛