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.
A classic Bengali coconut chutney with the sharp, pungent kick of mustard seeds. This 'Narkel Chutney' is tangy, spicy, and the perfect accompaniment to fritters, snacks, or a simple meal of rice and dal.
Fiber-rich Biri Chakuli with tangy Nadia Chutney – a delicious and energy-giving start to your day!
This odia dish is perfect for lunch. With 564.13 calories and 15.3g of protein per serving, it's a high-fiber, low-calorie 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.
105cal
1gprotein
5gcarbs
9gfat
Ingredients
1 cup Fresh Coconut (grated)
2 Green Chilli (stems removed, adjust to taste)
1.5 tsp Black Mustard Seeds (divided into 1 tsp for grinding and 0.5 tsp for tempering)
1 tsp Tamarind Paste (or a small marble-sized ball of seedless tamarind soaked in warm water)
0.5 tsp Sugar (to balance the flavors)
0.5 tsp Salt (adjust to taste)
3 tbsp Water (as needed for grinding)
2 tsp Mustard Oil (for authentic flavor)
1 Dried Red Chilli (broken into two pieces)
6 Curry Leaves (fresh)
Instructions
1
Prepare the Chutney Paste
In a blender or grinder jar, combine the grated fresh coconut, green chilies, 1 teaspoon of black mustard seeds, tamarind paste, sugar, and salt.
Add 2 tablespoons of water to help the ingredients move.
Grind the mixture in short pulses to a thick, slightly coarse paste. Avoid over-grinding. If needed, add the remaining 1 tablespoon of water to achieve the right consistency. Scrape down the sides of the jar as needed.
Transfer the ground chutney to a serving bowl.
2
Prepare the Tempering (Tadka)
Heat the mustard oil in a small pan (tadka pan) over medium heat. Wait until it becomes fragrant and you see faint smoke, which takes about 1-2 minutes. This step is crucial for removing the raw smell of mustard oil.
Carefully add the remaining 0.5 teaspoon of black mustard seeds. Let them splutter and pop completely, which should take about 20-30 seconds.
Add the broken dried red chili and fresh curry leaves. Stand back as the curry leaves will splutter intensely. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
