Bagiya
Veg
Vegan
Steamed rice-flour parcels sealed around a spiced lentil or coconut-jaggery filling — unlike mithila-pittha which is formed freehand, bagiya is wrapped in leaves or shaped into closed half-moon forms and steamed together, giving them a more moist, tender texture. A Chhath Puja and Teej staple.
Cuisines
Bihari
Maithili
Jharkhand
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1/2 cup | jaggery |
| 1 cup | grated coconut |
| 1/4 teaspoon | cardamom powder |
| 1 pinch | salt |
| 1 tablespoon | ghee |
| as needed | water |
Instructions
- 1 In a mixing bowl, combine rice flour with a pinch of salt and enough water to form a smooth, pliable dough. Knead well and set aside.
- 2 In a pan, melt the jaggery with a little water over low heat until it dissolves completely.
- 3 Add the grated coconut and cardamom powder to the melted jaggery. Stir well and cook for a few minutes until the mixture thickens slightly. Remove from heat and let it cool.
- 4 Divide the rice flour dough into small portions and flatten each portion into a small disc using your palms.
- 5 Place a spoonful of the coconut-jaggery filling in the center of each disc and fold the edges to seal, forming a semi-circular shape.
- 6 Steam the prepared bagiya in a steamer or idli cooker for about 15-20 minutes, or until they become firm and cooked through.
- 7 Once done, remove from the steamer and brush lightly with ghee for added flavor.
Tips
Ensure the jaggery mixture is not too runny to prevent leakage while sealing the bagiya.