Take out the flour in a bowl and knead till a soft dough similar to that of chapati is prepared. Cover the soft dough for 15-20 minutes allowing it to ferment.
Until the dough is set let us prepare the vegetables required to fill the Pitha.Heat a pan on the gas, pour oil in it. After oil is heated, add Heeng and Jeera. Once Jeera is roasted add turmeric powder, green chilly, ginger and fry the spices a little bit. Put in coriander powder and mix. Now add potatoes, carrots, peas, salt and red chilly powder. While stirring all ingredients, fry the vegetables for 2 minutes. Add 2-3 spoons water, cover the pan as you cook it on a low flame. Check the vegetables after 5 minutes, stir with a spoon and see if there is enough water in it. Put back the lid and cook vegetables till they turn tender. Mix Garam masala, Amchur powder and green coriander. The filling for Pitha is ready.
Take out vegetables in a bowl, after it is a bit cool we will start making Pitha. The rice dough has fermented. Apply some oil to hand and knead the dough some more, making it more soft. Fill the lowest utensil of the steamer used to make Pitha, with 2 cups of water and heat.
Divide dough into 10 -11 portions, take one piece and expand it with both hands similar to a bowl. In the bowl made for Pitha, place 1 1/2 spoon of filling and close properly. While wrapping up the Pitha, make sure that it does not tear. Round up the Pitha and keep on a plate. Similarly make all Pithas.
After the water filled in the steamer comes to boil, the utensil with holes should be greased and Pitha should be placed in it, apart from each other. Fix the utensil with Pitha over the utesil with water. Cover and allow to cook for 12-14 minutes then check. When cooked, the clour of Pitha is different in comparison to what it was earlier and looks shiny.
Chawal ka Namkeen Pitha is ready. Take out Pitha on a plate, serve with coriander chutney, tomato sauce or tomato chutney and eat.
