Purnache Dinda is a traditional Maharashtrian sweet dumpling made during Nag Panchami.
Purnache dinda is not just a sweet dish. It represents the traditions and cultural heritage of Maharashtra.
This is a vegetarian, easy-to-make, beginner-friendly, no onion no garlic (satvik) recipe.
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About Purnache Dinda
Purnache Dinda is a traditional Maharashtrian sweet dumpling made during Nag Panchami.
Nag Panchami is celebrated on the fifth day of the lunar month of Shravan.
On this day Nagas (Snakes) are worshipped and their blessings are sought for the welfare of the family.
Offerings of milk, flowers and sweets are done. Purnache Dinda is one of the sweets that is offered as Naivaidya.
โPuranโ means sweet stuffing made up of chanadal (split chickpeas) and jaggery (gul) and โDindaโ means dumplings.
Purnache dinda is made using simple basic ingredients like wheat flour, chana dal, jaggery, nutmeg and saffron.
Purnache dinda is steamed and served warm with a generous dollop of ghee.
People of all ages love this dish, especially children.
Purnache dinda is not only delicious but is healthy too. First of all, it is steamed, second, it is made of chana dal (split chickpeas) which is a great source of protein and jaggery is a natural sweetener and rich in iron and helps in digestion.
It is lighter and healthier sweet than many other fried sweets.
The traditional recipes require only the basic ingredients of dal, jaggery and nutmeg. However, nowadays people add variety of fillings like dry fruits, and khoya to stuff the dinda.
Preparing it during Nag Panchami and offering it as a Naivadya to Snake Gods creates a sense of unity and brings people together.
The rectangular or square shape of Purnache Dinda holds a cultural significance.
It is believed that this shape is auspicious and pleasing to the snake deities who are worshipped during Nag Panchami.
Some mistakes to avoid while making Purnache Dinda:
The dough should be stiff and too sticky or soft.
Make sure the filling is thick and not runny or extremely dry.
Make sure to seal the edges properly to prevent stuffing from coming out during cooking.
Recipe Video
ingredients
Chana Dal (Split Chickpeas) โ Chana dal is used to make the stuffing for this dinda. We will need to cook chana dal until soft. You may use a pressure cooker, or instant pot or cook on the stove in a saucepan.
Jaggery (Gul) โ Traditionally jaggery is added to chana dal to make it sweet. Jaggery gives a nice flavour and aroma to the stuffing.
Spices โ To enhance the flavour of this dinda, nutmeg powder or cardamon powder is added. You can choose either depending on your preference.
Saffron โ To give a subtle taste and aroma, I like to add saffron in the stuffing. It is optional.
Flour โ To make the outer covering of Purnache Dinda we will require whole wheat flour. Knead a stiff dough.
Oil โ We will add a teaspoon of oil to the dal while cooking.
Ghee โ To garnish Purnache Dinda.
Frequently Asked Questions
What is Purnache Dinda?
Purnache Dinda is a traditional Maharashtrian sweet made from wheat flour, chana dal and jaggery. It is made during the festival of Nag Panchami which falls in the month of Shravan.
Can Purnache Dinda be made in advance?
Yes, you can prepare the stuffing a day ahead and store it in the refrigerator. You can also knead the dough a day earlier. Store the dough and stuffing separately in the fridge. Assemble on the day you want to make and steam them.
Can I use any other sweetener instead of jaggery?
You can use coconut sugar, palm sugar or white sugar instead of jaggery. However, the taste and flavour will change.
How do I prevent Dinda from sticking to the pan while steaming?
To prevent sticking, lightly grease the pan with ghee or oil. This will ensure that Dinda does not stick to the steamer.
Can I make gluten-free Purnache Dinda?
Yes, instead of using wheat flour, you can use rice flour for the outer covering. Make sure that the flour you choose works well for steaming.
How can I make Purnache Dinda more flavourful?
To give more flavour to the dinda, you can add saffron, cardamon powder, nutmeg powder or rose water in the Puran (dal) while cooking. These enhance the taste and aroma of Purnache Dinda.
How do I know if Purnache Dinda is cooked perfectly?
When steaming, dinda will become slightly translucent and puff up a bit. Make sure the dough is cooked through.
Serving Suggestions
Purnache Dinda is served warm drizzled with ghee on the top.
You can serve it as it is or as an accompaniment to the meal.
Storage Options
Cooked dinda stays good for about a day at room temperature. Reheat before serving.
The stuffing (puran) stays good for about 4-5 days in the refrigerator. Store it in a container with a lid.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Maharashtrian Traditional Recipes
Lal Bhoplyache Gharge (Sweet Pumpkin Puri), Alu Vadi, Kairi Che Panhe, Dudhi Halwa (Lauki Halwa), Dadpe Pohe, Tondlicha Bhaat (Tendli Rice), Sabudana Vada, Sabudana Khichadi, Sanja (Spicy Upma), Policha Laddoo (Roti Ke Laddu), Rajgira Puri.
How to make purnache Dinda (Nag Panchami Special)
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Recipe Card
Purnache Dinda (Nag Panchami Special)
Ingredientsย ย
For Stuffing
- 1 cup Chana Dal (Split Chickpeas)
- 1 cup Jaggery (Gul)
- 1 teaspoon Nutmeg Powder
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Saffron Water (Optional)
- 1 teaspoon Oil
For Outer Cover
- 5-6 cups Whole Wheat Flour
- 1 teaspoon Salt to taste
- 2 tablespoons Oil
- Water, to knead a stiff dough
- Ghee, to garnish Dinda
Instructionsย
To Make The Puran
- Rinse chana dal (split chickpeas) with water.
- Put the washed dal in a pressure cooker and add 4 cups of water along with a teaspoon of oil.
- Pressure cook until dal is cooked. The dal should hold the shape but at the same time it should easily break between fingers.
- Add, jaggery and mix well.
- Add saffron water and give it a mix. Keep on stirring occasionally. Add turmeric powder. Adding saffron is optional.
- Cook this puran till jaggery melts completely.
- Once jaggery melts, keep on cooking till the mixture thickens. This time keep on stirring it continously to avoid puran sticking to the pan.
- Once mixture thickens, add nutmeg powder and mix well.
- Puran is ready. Keep it aside to cool.
To Make The Outer Covering
- In a mixing bowl add, whole wheat flour, salt and oil.
- Add water little by little at a time and knead a stiff dough.
- Once kneaded, apply little oil over the dough and let it rest for 20 minutes.
Prepping Steamer
- Before assembling the dinda let's heat water in a steamer.
- I will be using steel plate here but you can also make use of banana leaf or cotton cloth to place the dinda on.
- Grease the plate with ghee or oil to avoid dinda from sticking.
Assemble Dinda
- Knead the dough once again to smooth it out.
- Take a small portion of the dough and roll it into a puri.
- Place the puran in the centre and fold it from all sides.
- Make sure to secure the edges properly.
- Make the remaining dinda the same way.
- Place the dinda in the steamer.
- Cover and steam on medium flame for about 15 minutes.
- Once steamed, let them sit in the steamer for more 10 minutes.
- Purnache Dinda is ready.
- Transfer to a serving plate. Drizzle ghee on top before serving.
- Purnache Dinda are best served warm.
