Name: Jain Pithla (Zunka)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅔ cup Gram Flour, besan; 1⅓ tbsp Indian-Style Yogurt, slightly sour, whisked with water; 1⅔ cup Water, for mixing with besan; 2 Green Chili Pepper, crushed or finely chopped; ⅔ tsp Mustard Seeds; ⅔ tsp Cumin Seeds; ⅓ tsp Ground Turmeric; ¼ tsp Asafoetida, hing; 5 Curry Leaves; 1⅓ tbsp Cooking Oil, peanut oil preferred; ⅔ tsp Salt, to taste; 2 tbsp Coriander Leaves, generous amount, finely chopped

20 mintotal

Prep 5 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Whisk the gram flour, curd, water, turmeric and salt together in a large bowl until there are no lumps at all. The batter should be quite runny.
Heat oil in a kadhai or a heavy, thick-bottomed pan to prevent scorching.
Add mustard seeds and let them fully splutter. Follow up immediately with cumin seeds, asafoetida (hing), and curry leaves.
Stir in the crushed green chillies. Sauté for a few seconds until the fat is highly aromatic.
Lower the heat entirely. Slowly and continuously pour the besan batter into the pan while vigorously stirring with your dominant hand to combat lump formation.
Keep stirring hard on low-medium heat. The besan thickens quickly once the starch starts to cook.
Once it solidifies into a glossy, custard-like consistency and visibly starts pulling away from the sides of the pan, cover it securely with a lid.
Cook purely on steam (dum) for 4-5 minutes on the lowest possible heat setting.
4–5 min
Remove the lid, generously crown with fresh coriander, and serve instantly while piping hot.

How to tell it's done

A thick, velvety smooth, and highly spiced porridge-like consistency that sets as it cools.

Nutrition

Per serving, from 2 servings.

213kcal

Where the calories come from

Protein7.6 g14%
Carbohydrate19.4 g36%
Fat11.8 g50%

Sugars: 4.1 g
Saturated fat: 1.8 g
Fibre: 3.7 g
Sodium: 798 mg
Potassium: 323 mg
Calcium: 57 mg
Iron: 2.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Continuous, uninterrupted stirring during the batter pouring phase is non-negotiable; otherwise, the besan will irrevocably seize into hard lumps.

What to serve it with

A dish that commands to be served piping hot alongside rustic Bhakri (Jowar/Bajra) and a punchy green chilli thecha.

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Ingredients