A soft, savory pancake from Odisha made with whole wheat flour. This quick and wholesome dish is a beloved breakfast staple, perfect with a side of dalma or ghuguni.
Prep10 min
Cook20 min
Servings4
Serving size: 2 chakuli
323cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta (Whole wheat flour)
3 cup Water (Or as needed for a thin, flowing consistency)
1 tsp Salt (Adjust to taste)
1 tsp Jeera (Cumin seeds, optional)
4 tbsp Ghee (For cooking. Use a neutral oil for a vegan version.)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the atta, salt, and jeera (if using).
Gradually add 2.5 cups of water while whisking continuously with a wire whisk to prevent lumps. Ensure you break up any small flour pockets.
Continue adding the remaining water until you achieve a smooth, thin, and pourable batter. The consistency should be similar to that of a crepe batter or thin buttermilk.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
Soft Atta Chakuli with protein-packed, fiber-rich Dalma – a gut-friendly and wholesome homestyle meal!
This odia dish is perfect for breakfast. With 605.96 calories and 19.08g of protein per serving, it's a high-fiber option for your meal plan.
Cover the bowl and let the batter rest for at least 15 minutes. This allows the atta to hydrate fully, resulting in softer chakuli.
2
Heat the Tawa
Place a non-stick tawa or a well-seasoned cast-iron griddle over medium heat. Allow it to heat up properly for about 2-3 minutes.
To check if the tawa is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the tawa is at the right temperature.
Lightly grease the tawa with about 1/4 teaspoon of ghee using a silicone brush or a piece of onion.
3
Cook the Chakuli
Stir the batter well before making each chakuli, as the flour tends to settle at the bottom.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Working quickly, spread the batter outwards in a circular motion using the back of the ladle to form a thin pancake, about 6-7 inches in diameter.
Drizzle about 1/2 teaspoon of ghee around the edges and a little on top.
Cook for 1-2 minutes on medium heat, or until the top surface looks dry and the edges begin to crisp up and lift from the tawa.
Carefully slide a spatula underneath and flip the chakuli. Cook the other side for another 45-60 seconds until light golden-brown spots appear.
4
Repeat and Serve
Remove the cooked chakuli from the tawa and place it in a casserole dish or on a plate.
Repeat the process with the remaining batter, lightly greasing the tawa before each chakuli.
Serve Atta Chakuli hot with traditional Odia accompaniments like Dalma, Ghuguni, or Alu Tarkari (potato curry).
4
Serving size: 1 cup
283cal
11gprotein
40gcarbs
10gfat
Ingredients
1 cup Toor Dal (also known as arhar dal)
4 cup Water (for cooking)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Potato (peeled and cubed)
0.5 cup Raw Banana (peeled and cubed)
0.5 cup Brinjal (cubed)
1 medium Tomato (chopped)
1 inch Ginger (grated)
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
2 tbsp Ghee
1 tsp Pancha Phutana (Odia five-spice blend)
2 pcs Dried Red Chilli (broken in half)
1 pcs Bay Leaf
0.25 tsp Hing (Asafoetida)
2 tbsp Fresh Coconut (grated)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Dal and Vegetables
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
