Biri Gojja Recipe: Savory Odia Steamed Dumplings
40 minutes
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About Biri Gojja Recipe: Savory Odia Steamed Dumplings
Biri Gojja offers a delightful departure from traditional sweet Odia pithas. This savory steamed delicacy is a flavorful and unique culinary experience, perfect for those who prefer a less sweet treat. Unlike many Odia pithas, Biri Gojja shines as a savory option, offering a wonderful contrast to sweet pitha.As someone who doesn't have a sweet tooth, I find myself drawn to these savory pithas, and enjoy serving them with a side of Ghuguni, alu dum, or even a hearty mutton/chicken curry. This recipe provides a step-by-step guide to making authentic Biri Gojja at home.Prepare to impress your friends and family with this unique and delicious Odia specialty! The recipe below guides you in creating this delightful dish. The light and fluffy texture pairs perfectly with many curries, making it a versatile addition to your cooking repertoire.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Biri Gojja Dough
For the Lentil Stuffing
- 2/3 cup Lentils skinless, urad dal, also known as split black lentils, black
- 1-2 Chilies finely chopped, adjust to your spice preference, green
- 1 sprig Curry Leaves finely chopped
- 1/2 tsp Peppercorns coarsely crushed, black
- Salt to taste
- 1 inch Ginger finely crushed
- 2 tbsp Oil for greasing hands and steamer
Instructions
Prepare the Rice Dough
- Soak the rice for 10-15 minutes. Wash thoroughly and drain completely using a colander. Do not dry the rice. Grind the soaked rice into a fine powder using a grinder.
Prepare the Lentil Stuffing
- Wash and soak the black lentils for 2-3 hours. Grind into a smooth, thick paste. Add the salt, pepper, curry leaves, and green chilies to the lentil paste and mix well.
Cook the Rice Dough
- Bring the water to a boil in a saucepan. Add salt. Gradually add the rice flour to the boiling water, stirring continuously to prevent lumps from forming.
- Stir the mixture over low heat for about 15 minutes, until it forms a soft dough, slightly softer than roti dough. Stir in the ghee. Remove from heat.
Knead the Dough
- Let the dough cool slightly until it's comfortable to handle. Grease your hands with ghee and knead the dough for 5 minutes until smooth.
Assemble the Biri Gojja
- Lightly grease your hands with oil. Pinch small portions of the dough and roll each into a ball. Gently flatten each ball into a circle.
- Spoon some of the lentil stuffing onto one half of each circle. Fold the other half over the stuffing and gently press the edges to seal, leaving the center slightly open to allow for even steaming.
Steam the Biri Gojja
- Boil water in an idli steamer or a large pot with a steamer basket. Line the steamer plates with banana leaves or a thin cloth. Arrange the biri gojja on the lined plates. Cover and steam for 25-30 minutes. Let stand, covered, for 5-10 minutes after steaming.
Serve
- Remove from the steamer and serve warm. Enjoy!
Recipe Notes
Expert Tips for Perfect Biri Gojja
- For a smoother dough, use a high-quality rice flour or freshly ground rice powder.
- Don't over-knead the dough, as it can become tough. Knead just until smooth.
- Adjust the amount of green chilies according to your spice preference. Start with one and add more if you like it spicier.
- If you don't have banana leaves, parchment paper can be used as an alternative in the steamer.
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Recipe Nutrition
Calories: 181kcalCarbohydrates: 36gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 155mgPotassium: 44mgFiber: 4gSugar: 0.1gVitamin A: 10IUVitamin C: 6mgCalcium: 25mgIron: 2mg
Sweta Biswal
Articles: 91
6 Comments
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So delicious! Excited to make it.
Tasty and simple yet a healthy recipe. I love pithas. I have tried the semolina version of this using savory moong dal filling.
Yes Anju, Agreed, After reading her recipes I can imagine what a great taste this state has.
I’m excited to make this at home!
Loving your Odiya recipes, Sweta.
So delicious! Excited to make it.