Ingredients:
1 cup besan (gram flour),
1/2 onion, finely chopped,
1 tsp rai (mustard seeds),
1 tsp jeera (cumin seeds),
1 tsp heeng (asafoetida),
1/4 tsp turmeric powder,
8-10 curry leaves,
2 green chillies, broken into small pieces by hand,
2 tbsp coriander leaves, chopped,
Salt to taste,
Water,
Oil.
Method:
In a bowl, mix besan, turmeric powder and salt. Add 1 cup or more water to form a dropping consistency and mix properly so that lumps are not formed. Heat some water in a pan and keep aside. In a kadhai/wok, heat some oil, add rai, when it splutters add jeera, heeng, curry leaves, green chillies and onion. Saute the onion by stirring continuously on a high flame till it turns transparent. Now reduce the flame to low and add the besan mixture stirring continuously. Now increase the flame and keep stirring, make sure no lumps are formed. Add hot water if required and bring to boil stirring continuously. Pithle is ready when it starts leaving the sides of the kadhai. Garnish with chopped coriander leaves. Serve hot with bhakri or bajre ki roti, onion, mirchi thecha (green chillies chutney) and lasun chutney (garlic chutney).