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.
Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
Soft Biri Chakuli with creamy Aloo Dum – a hearty, soul-satisfying combo that's pure comfort food!
This odia dish is perfect for snack. With 831.6500000000001 calories and 20.939999999999998g of protein per serving, it's a nutritious choice 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.
4
Serving size: 1 serving
373cal
7gprotein
38gcarbs
23gfat
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tbsp Salt (For boiling potatoes)
1 cup Vegetable Oil (For deep frying potatoes and onions)
1 tbsp Ghee (For the gravy)
220 g Onion (About 2 medium, thinly sliced)
350 g Tomato (About 3 medium, pureed)
15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
0.5 cup Curd (Whisked until smooth, at room temperature)
1.5 tbsp Ginger Garlic Paste
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
1.5 tsp Kashmiri Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (To balance flavors)
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3
Cook the Gravy Base
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
