How to Prepare Mithila’s Nutritious and Warming ‘Bagia’ Dish in the ‘Paush Month’
As the winter chill sets in, the residents of Mithila, a region in the Indian subcontinent, turn to their traditional cuisine for warmth and nourishment. One such dish that is a staple during the ‘Paush month’ (December-January) is ‘Bagia’. This delicious and nutritious dish not only keeps the body warm but also provides essential nutrients. Let’s delve into the method of preparing this traditional Mithila dish.
What is Bagia?
Bagia is a traditional dish of Mithila, made from rice flour and filled with a mixture of lentils. It is similar to a dumpling and is usually served with a side of homemade pickle or chutney. The dish is known for its warming properties and is particularly enjoyed during the cold ‘Paush month’.
Ingredients for Bagia
- Rice flour – 2 cups
- Split black gram (Urad dal) – 1 cup
- Ginger – 1 inch piece
- Green chillies – 2
- Cumin seeds – 1 teaspoon
- Asafoetida (Hing) – a pinch
- Salt – to taste
- Water – as required
- Oil – for deep frying
Preparation Method
- Soak the split black gram overnight or for at least 6 hours.
- Drain the water and grind the soaked gram along with ginger and green chillies into a fine paste.
- Add cumin seeds, asafoetida, and salt to the paste and mix well.
- Prepare a soft dough with the rice flour, adding water as required.
- Divide the dough into small portions and shape each portion into a cup-like structure.
- Fill the dough cups with the gram paste and seal the edges.
- Heat oil in a deep pan and deep fry the bagias until they turn golden brown.
- Drain on absorbent paper and serve hot with pickle or chutney.
Nutritional Value of Bagia
Bagia is not just a warming dish but also packed with nutrition. The rice flour provides carbohydrates, essential for energy. The split black gram is a good source of protein, dietary fiber, and vitamins. The spices used in the dish, such as cumin and asafoetida, aid digestion. Thus, Bagia is a balanced meal that provides warmth, nutrition, and taste in the cold winter months.
In conclusion, Bagia is a testament to the rich culinary heritage of Mithila. It is a perfect blend of taste, nutrition, and tradition. So, this ‘Paush month’, why not try making Bagia at home and enjoy the warmth and nourishment it provides?