Bagiya is a steamed dumpling dish that is made with rice flour and lentils. Legumes are stuffed in a rice flour dough and placed in boiling water. The stuff  content may be different according the choice. Like some people stuff sweet substances like chaku and other stuff  fried lentil. The taste of bagiya is amazing. You should try this recipe at home. You will love this dish. This dish is mostly famous in the Maithili, Dhimal, and Tharu communities of Nepal, India, and Pakistan. It is also known as pithha. In this post, I will show you how to make bagiya at home in great detail. So let's get started.👇

How To Make Bagiya

How To Make Bagiya / Bagiya Recipe

Ingredients

Rice flour: 250 gm

Red lentil: 2 cups, soak in the water for 4 hours

Red chili powder: 1 tsp

Turmeric powder: 1/2 tsp

Garlic: 8 to 10 cloves

Oil: 1 tbsp.

Salt to taste

 

Instructions for making Bagiya

Step 1: Blend soaked lentils into a fine paste.

Step 2: Take a bowl and put a paste of lentils in it.

Step 3: Add garlic paste, chili powder, and turmeric powder, and mix well.

Step 4: Heat 1 tablespoon oil in a pan over medium heat. Pour lentils in it and fry them.

Step 5: Make a dough of rice flour and make a small ball shape from the dough.

Step 6: Stuff the fried lentil into the small ball of dough and shape it into a fish or any shape you like. 

Step 7: Put all the stuffing dough into the boiling water for 10 to 15 minutes, or if all the bagiya comes into the upper layer, it means it is ready.

Step 8: Remove from the boiling water all of the bagiya and serve hot with green chutney or tomato sauce.

Conclusion: 

Bagiya is a delightful and flavorful snack that combines the goodness of lentils and the versatility of rice flour. This recipe provides a simple yet satisfying way to enjoy this traditional dish. By following the easy steps outlined above, you can create these delectable bagiyas right in your own kitchen. Serve them hot with your favorite chutney or sauce for a truly enjoyable snacking experience.

Tips and Tricks 

1.Soaking the lentils: Make sure to soak the lentils for at least 4 hours to achieve a smooth and fine paste. This helps in achieving the desired texture of the bagiyas.

2.Consistency of the lentil paste: The lentil paste should be thick and smooth. Adjust the water accordingly to achieve the right consistency for shaping the bagiyas.

3.Frying the lentil paste: When frying the lentil paste, maintain medium heat to ensure even cooking and avoid burning. Flip the bagiyas gently to cook them evenly from all sides.

4.Shaping the bagiyas: While shaping the bagiyas, you can experiment with different shapes like fish or any other design of your choice. Be creative and have fun with it!

5.Testing the readiness: To check if the bagiyas are cooked, carefully drop a few into boiling water. If they float to the top and hold their shape, they are ready to be removed from the water.

6.Serving suggestions: Bagiyas taste best when served hot. Accompany them with tangy green chutney or your favorite tomato sauce to add an extra burst of flavor.

Storage and reheating: Bagiyas are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Reheat them in an oven or microwave for a short time before serving to regain their crispiness.

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Recipe Card 📕👇

Ingredients

Rice flour: 250 gm

Red lentil: 2 cups, soak in the water for 4 hours

Red chili powder: 1 tsp

Turmeric powder: 1/2 tsp

Garlic: 8 to 10 cloves

Oil: 1 tbsp.

Salt to taste

 

Instructions for making Bagiya

Step 1: Blend soaked lentils into a fine paste.

Step 2: Take a bowl and put a paste of lentils in it.

Step 3: Add garlic paste, chili powder, and turmeric powder, and mix well.

Step 4: Heat 1 tablespoon oil in a pan over medium heat. Pour lentils in it and fry them.

Step 5: Make a dough of rice flour and make a small ball shape from the dough.

Step 6: Stuff the fried lentil into the small ball of dough and shape it into a fish or any shape you like. 

Step 7: Put all the stuffing dough into the boiling water for 10 to 15 minutes, or if all the bagiya comes into the upper layer, it means it is ready.

Step 8: Remove from the boiling water all of the bagiya and serve hot with green chutney or tomato sauce