Anda Tarkari with Chakuli Pitha

Ingredients

• 1.5 cup Parboiled Rice (Known as 'Ukuda Chaula' in Odia)
• 0.5 cup Urad Dal (Skinned black gram lentils)
• 0.5 tsp Fenugreek Seeds (Also known as Methi)
• 2 cup Water (For grinding, plus more for soaking and adjusting consistency)
• 1.25 tsp Salt (Or to taste)
• 4 tbsp Oil (For cooking the pithas)

Instructions

1. 1

   Soak Rice and Lentils (6-8 hours)

   • In a large bowl, combine the parboiled rice and urad dal. Rinse them together under running water 4-5 times until the water runs clear.
   • Add the fenugreek seeds to the mix.
   • Pour in enough fresh water to cover the rice and dal by at least 3 inches.
   • Cover the bowl and let it soak for a minimum of 6 hours, or preferably overnight.
2. 2

   Grind the Batter (15-20 minutes)

   • Drain all the soaking water from the rice and dal mixture.
   • Transfer the mixture to a wet grinder or a high-speed blender.
   • Add about 1 cup of fresh, cold water and start grinding. Using cold water prevents the blender from overheating and affecting fermentation.
   • Grind into a smooth, flowing batter, adding more water tablespoon by tablespoon as needed. The final consistency should be smooth and pourable, but not watery. It should coat the back of a spoon.
   • Transfer the batter to a large, deep container, ensuring it's only filled halfway to allow room for fermentation.
3. 3

   Ferment the Batter (8-12 hours)

   • Whisk the batter with your clean hands for 2-3 minutes. The warmth and natural yeast from your hands aid in the fermentation process.
   • Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place for 8 to 12 hours, or until it has risen, looks frothy, and has a pleasant sour aroma.
   • In colder climates, you can place the container inside a turned-off oven with the light on.
4. 4

   Prepare for Cooking (5 minutes)

   • Once fermented, add salt to the batter and stir it gently. Do not overmix, as this will deflate the air pockets.
   • Check the consistency. If it's too thick, add a tablespoon or two of water to reach a pourable pancake batter consistency, slightly thicker than a regular dosa batter.
5. 5

   Cook the Chakuli Pitha (25-30 minutes)

   • Heat a cast-iron tawa or a non-stick pan over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Grease the tawa lightly with about 1/2 teaspoon of oil using a paper towel or a slice of onion.
   • Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a pancake about 6-7 inches in diameter. Keep it slightly thick.
   • Drizzle a little oil around the edges and on top of the pitha.
   • Cover with a lid and cook for 1.5 to 2 minutes on medium-low heat, until the top surface looks cooked and small pores appear.
   • Uncover and flip the pitha. Cook the other side for another minute until it's cooked through and has light golden spots.
   • Remove the pitha from the tawa and repeat the process with the remaining batter, greasing the tawa lightly before each pitha.
6. 6

   Serve

   • Serve hot Chakuli Pitha immediately with traditional Odia accompaniments like Dalma, Ghuguni, or a simple coconut-mustard chutney.