Atta Chakuli with Tomato Chutney

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.

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.

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).

Prepare the Tempering (Tadka)

• In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
• Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
• Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.

Combine and Serve

• Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
• Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.