Naag means snake and Panchami means fifth phase of moon in the month of Shraavan. On this day, the snakes are worshiped. Chopping, cutting, deep frying and roasting on a griddle is not allowed. Hence, mostly steamed recipes like Khandvi, Sandana, Modak etc. are made on this day.
Serving: 12-15 Pieces
In Maharashtrian tradition Dinda (????) (Steamed Sweet Cake) is also very popular and is offered to snakes. Since frying is not allowed on this day, you may make a fried version of this recipe known as 'Kadbu' on any other day which also tastes good. In olden days, whenever clothes were given to tailor for stiching, he used to wrap it in a cloth by folding from four sides to make Dinda. The name 'Dinda' is derived from this method of folding from four sides.
Dinda is a healthy dish but may not suit the palate of people who do not like steamed recipes. Hence, you may deep-fry the same to enhance the taste and eliminate its rawness.
Approx. Time: 40 minutes (Preparation) and 20 minutes (Steaming)
Ingredients
For Stuffing:
1 cup Split Chana Dal (Uncooked)
1 cup Jaggery
1/2 cup scrapped fresh Coconut
1/2 tsp Cardamom Powder
A pinch of Nutmeg powder
1-2 tbspns Raisins (Sultanas /Bedane)
1/4 tspn Salt
For Outer Cover:
2 cups Wheat Flour
3 tbspns Oil (for Moan)
A Pinch of Salt
Water as required
For Garnishing:
Pistachio Flakes
To Serve with:
Home-made Ghee
Method
1 cup Split Chana Dal (Uncooked)
1 cup Jaggery
1/2 cup scrapped fresh Coconut
1/2 tsp Cardamom Powder
A pinch of Nutmeg powder
1-2 tbspns Raisins (Sultanas /Bedane)
1/4 tspn Salt
For Outer Cover:
2 cups Wheat Flour
3 tbspns Oil (for Moan)
A Pinch of Salt
Water as required
For Garnishing:
Pistachio Flakes
To Serve with:
Home-made Ghee
Method
Pre-preparation:
Wash the Chana Dal and add 3 cups of Water in it. Place the Dal and Water in a Pressure Cooker and cook it. Once the Chana Dal is cooked, transfer it in a colander and remove excess water.
To make Stuffing:
Take the Cooked Chana Dal and Jaggery in a thick non-stick pan and mix it. Place it on the medium flame for cooking. Once it is half cooked say for 15-20 minutes, then add the fresh scrapped Coconut and mix it. Stir the mixture continuously to prevent it from charring. Cook till it becomes thick. The measure to see whether the Puran is cooked properly is to dig a spoon in the center vertically and see if it remains in the standing position. In other words, the Puran should be thick. Mash the mixture with the help of a Spatula. Turn off the flame and add the Raisins, Cardamom Powder, Nutmeg Powder and Salt to the Puran mixture. Mix well and set it aside for cooling.
To make Cover
Take Wheat flour in a bowl. Add some salt to it and mix. Thereafter, heat the Oil in a pan and pour the hot oil on the flour. The surface of Wheat flour will become frothy.Then add some water and knead it to make hard dough. Cover it and rest it for 10 minutes.
To make Dinda
Wash the Chana Dal and add 3 cups of Water in it. Place the Dal and Water in a Pressure Cooker and cook it. Once the Chana Dal is cooked, transfer it in a colander and remove excess water.
To make Stuffing:
Take the Cooked Chana Dal and Jaggery in a thick non-stick pan and mix it. Place it on the medium flame for cooking. Once it is half cooked say for 15-20 minutes, then add the fresh scrapped Coconut and mix it. Stir the mixture continuously to prevent it from charring. Cook till it becomes thick. The measure to see whether the Puran is cooked properly is to dig a spoon in the center vertically and see if it remains in the standing position. In other words, the Puran should be thick. Mash the mixture with the help of a Spatula. Turn off the flame and add the Raisins, Cardamom Powder, Nutmeg Powder and Salt to the Puran mixture. Mix well and set it aside for cooling.
To make Cover
Take Wheat flour in a bowl. Add some salt to it and mix. Thereafter, heat the Oil in a pan and pour the hot oil on the flour. The surface of Wheat flour will become frothy.Then add some water and knead it to make hard dough. Cover it and rest it for 10 minutes.
To make Dinda
Divide the stuffing into equal 12 to 15 lemon sized balls. Take a small portion of the dough and roll it into a round shaped palm sized Puri. Place the stuffing in the centre of the Puri and tap it to make it square / rectangular shape. Fold the Puris like an envelope i.e. firstly fold the two opposite sides and then fold the balance two opposite sides to cover the stuffing. Press the folded side lightly so that all the sides stick to each other and the stuffing does not come out. In the same way keep all the pieces ready.
Simultaneously, heat water in a Steamer. Place a clean wet cloth in the steamer and place the Dinda on a wet cloth while steaming to prevent it from sticking to the base. Do not place it on each other as it may stick. Steam it for approximately 15-20 minutes. Once done , remove it from the Steamer and garish it with Pistachio flakes.
Pour Ghee on the top and serve hot.
Simultaneously, heat water in a Steamer. Place a clean wet cloth in the steamer and place the Dinda on a wet cloth while steaming to prevent it from sticking to the base. Do not place it on each other as it may stick. Steam it for approximately 15-20 minutes. Once done , remove it from the Steamer and garish it with Pistachio flakes.
Pour Ghee on the top and serve hot.
Notes
1. Since deep frying is not allowed on Nagpanchami day, this sweet is steamed. You may deep fry the same to get a good taste. (Picture of fried Dinda given at the end)
2. You may also add ghee fried Cashew nuts or nuts of your choice to enhance the taste.
3. The excess water used for boiling the Chana Dal may be kept aside to make 'Katachi Amti'
4. Traditionally you have to make a hole in the centre of Dinda and pour Ghee into it before eating.
5. To make the dough, instead of entire wheat flour, you may take half All Purpose flour and half Wheat flour. You may also use half water and half Milk to knead the dough.
6. Alternatively, stuffing of dried Coconut, Jaggery and Poppy Seeds is also made instead of this Puran stuffing.
Stepwise Pictures
2. You may also add ghee fried Cashew nuts or nuts of your choice to enhance the taste.
3. The excess water used for boiling the Chana Dal may be kept aside to make 'Katachi Amti'
4. Traditionally you have to make a hole in the centre of Dinda and pour Ghee into it before eating.
5. To make the dough, instead of entire wheat flour, you may take half All Purpose flour and half Wheat flour. You may also use half water and half Milk to knead the dough.
6. Alternatively, stuffing of dried Coconut, Jaggery and Poppy Seeds is also made instead of this Puran stuffing.
Stepwise Pictures
The picture given below is of fried Dinda.
Dinda (????)
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5
Oleh
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