A classic Odia breakfast staple, these soft, savory rice and lentil crepes are incredibly light and porous. Similar to a dosa but thicker and spongier, they are perfect with dalma or a spicy ghuguni. Note that this recipe requires overnight soaking and fermentation.
Prep20 min
Cook30 min
Soak360 min
Ferment600 min
Servings4
Serving size: 1 serving
459cal
14gprotein
75gcarbs
Ingredients
1.5 cup Parboiled Rice (Traditionally Ukuda Chaula is used)
0.75 cup Urad Dal (Skinned and split black gram lentils)
1 inch Ginger (Peeled and roughly chopped)
2 pcs Green Chili (Optional, adjust to taste)
1.5 tsp Salt (Adjust to taste)
4 tbsp Vegetable Oil (For cooking the pithas)
3 cup Water (For soaking and grinding, as needed)
Instructions
1
Soak Rice and Dal (6-8 hours)
Rinse the parboiled rice and urad dal separately under cool running water until the water runs clear.
Tender minced chicken simmered in a rich, aromatic gravy of onions, tomatoes, and fragrant Indian spices. This hearty curry is a North Indian classic, perfect for scooping up with warm naan or roti.
Protein-packed Biri Chakuli with aromatic Chicken Kheema Curry – a soul-satisfying, homestyle feast!
This odia dish is perfect for breakfast. With 793.85 calories and 38.45g of protein per serving, it's a muscle-gain option for your meal plan.
11gfat
Place them in two separate large bowls.
Add enough water to each bowl to cover the contents by at least 2 inches.
Let them soak for a minimum of 6 hours, or preferably overnight.
2
Grind the Batter (15 minutes)
Drain the soaking water from the urad dal. Transfer the dal to a wet grinder or a high-speed blender.
Add about 1/2 cup of fresh, cold water and grind to a very smooth, light, and fluffy paste. The consistency should be airy. Transfer this to a large mixing bowl.
Next, drain the rice. Add it to the same grinder jar along with the chopped ginger and green chilies (if using).
Add about 3/4 cup of water and grind to a smooth paste. The rice batter can be slightly granular, which gives a nice texture, but should not be coarse. Add more water, a tablespoon at a time, only if needed to facilitate grinding.
3
Mix and Ferment (8-12 hours)
Pour the ground rice paste into the bowl containing the urad dal paste.
Add the salt. Using your clean hands, mix the batters together thoroughly for 2-3 minutes in a circular motion. This aerates the batter and aids fermentation.
The final batter should have a smooth, pouring consistency, similar to that of a pancake batter. It should not be too thick or watery.
Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8-12 hours, or overnight. The batter will increase in volume and have a pleasant, tangy aroma.
4
Cook the Chakuli Pitha (30 minutes)
After fermentation, the batter will be bubbly and risen. Gently stir it once or twice to combine; do not overmix as this will deflate the air pockets.
Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with a few drops of oil using a paper towel or half an onion.
Pour one 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 round crepe about 6 inches in diameter. It should be thicker than a dosa but thinner than an uttapam.
Drizzle about 1/2 teaspoon of oil around the edges and on top of the pitha.
Cover with a lid and cook on medium-low heat for 1-2 minutes, until the top surface looks cooked and small pores appear.
Flip the pitha and cook the other side for another minute until light golden-brown spots appear. Do not overcook or it will lose its softness.
Remove the pitha from the tawa and repeat the process with the remaining batter, greasing the tawa lightly before each pitha.
5
Serve Hot
Serve Biri Chakuli Pitha immediately while they are hot and soft.
They pair exceptionally well with traditional Odia side dishes like Dalma, Ghuguni (yellow pea curry), or a simple coconut-mustard chutney.
335cal
24gprotein
13gcarbs
22gfat
Ingredients
500 g Minced Chicken (Thigh meat is recommended for better flavor)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Temper Spices & Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods.
Allow the spices to sizzle for about 30-40 seconds until they become fragrant. This is called 'tadka' or tempering.
Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for developing the rich, sweet base of the curry.
2
Build the Masala Base
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30-45 seconds to toast the spices without burning them.
Immediately add the tomato puree and salt. Mix well. Increase the heat to medium and cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
3
Cook the Minced Chicken
Add the minced chicken to the pan. Increase the heat to medium-high.
Using your spatula, break up any lumps and mix the chicken thoroughly with the masala. Continue to cook for 5-7 minutes, stirring continuously, until the chicken is no longer pink and is well-browned.
4
Simmer the Curry
Pour in 1 cup of hot water and stir everything together, scraping the bottom of the pan to release any flavorful bits.
Bring the curry to a rolling boil, then reduce the heat to low.
Cover the pan with a lid and let it simmer gently for 15-20 minutes. This allows the chicken to become tender and absorb all the flavors of the gravy.
Stir once or twice during simmering to prevent sticking.
5
Finish and Garnish
Turn off the heat. Stir in the garam masala and the crushed kasuri methi (dried fenugreek leaves).
Garnish generously with fresh chopped coriander leaves.
Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld beautifully.
Serve hot with roti, naan, pav (bread rolls), or steamed rice.
