A classic Odia lentil dish where chana dal is cooked with coconut and whole spices, then tempered to perfection. It has a unique sweet and savory flavor that pairs wonderfully with puris or rice.
Prep15 min
Cook35 min
Soak60 min
Servings4
Serving size: 1 cup
294cal
11gprotein
39gcarbs
Ingredients
1 cup Chana Dal (Also known as Buta Dali. Rinse and soak for at least 2-4 hours.)
A soft, savory rice and lentil pancake from Odisha. This traditional breakfast staple is slightly thicker and softer than a dosa, pairing perfectly with dalma or ghuguni. Note: This recipe requires 6-8 hours of soaking and 8-12 hours of fermentation time.
Enjoy homestyle comfort with protein-packed Buta Dali and fluffy Chakuli Pitha - a truly soul-satisfying meal!
This odia dish is perfect for breakfast. With 563.62 calories and 18.53g of protein per serving, it's a high-fiber option for your meal plan.
12gfat
0.25 cup
Fresh Coconut
(Finely grated.)
1 tbsp Jaggery (Grated or powdered. Can be substituted with sugar.)
2 tbsp Ghee (For tempering.)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 whole Dried Red Chilies (Broken into halves.)
0.25 tsp Asafoetida (Also known as Hing.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare and Pressure Cook the Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 2-4 hours.
Drain the soaked dal completely. Transfer it to a pressure cooker.
Add 3 cups of fresh water, turmeric powder, salt, bay leaf, cinnamon stick, crushed green cardamom pods, cloves, and grated ginger.
Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, or for about 15-20 minutes.
Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly cooked yet holds its shape.
2
Add Coconut and Sweetener
Once the pressure has fully released, carefully open the cooker.
Add the grated fresh coconut and grated jaggery to the cooked dal.
Stir gently to combine. Place the cooker back on the stove (without the lid) and let it simmer on low heat for 5-7 minutes. This allows the flavors to meld and the dal to thicken slightly.
3
Prepare the Tempering (Tadka)
While the dal is simmering, heat ghee in a small tadka pan over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter and pop completely.
Add the cumin seeds, broken dried red chilies, and asafoetida. Sauté for 30-40 seconds until the chilies darken slightly and the spices become aromatic. Be careful not to burn them.
4
Combine and Serve
Immediately and carefully pour the hot tempering over the simmering dal. It will sizzle, so stand back.
Stir well to incorporate the tempering throughout the dal.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with Odia specialties like luchi (puri), kanika (sweet pulao), or plain steamed rice.
Servings4
Serving size: 2 pieces
269cal
7gprotein
29gcarbs
15gfat
Ingredients
1.5 cup Parboiled Rice (Known as 'Ukuda Chaula' in Odia)
0.5 cup Urad Dal (Skinned black gram lentils)
0.5 tsp Fenugreek Seeds (Also known as Methi)
2 cup Water (For grinding, plus more for soaking and adjusting consistency)
1.25 tsp Salt (Or to taste)
4 tbsp Oil (For cooking the pithas)
Instructions
1
Soak Rice and Lentils (6-8 hours)
In a large bowl, combine the parboiled rice and urad dal. Rinse them together under running water 4-5 times until the water runs clear.
Add the fenugreek seeds to the mix.
Pour in enough fresh water to cover the rice and dal by at least 3 inches.
Cover the bowl and let it soak for a minimum of 6 hours, or preferably overnight.
2
Grind the Batter (15-20 minutes)
Drain all the soaking water from the rice and dal mixture.
Transfer the mixture to a wet grinder or a high-speed blender.
Add about 1 cup of fresh, cold water and start grinding. Using cold water prevents the blender from overheating and affecting fermentation.
Grind into a smooth, flowing batter, adding more water tablespoon by tablespoon as needed. The final consistency should be smooth and pourable, but not watery. It should coat the back of a spoon.
Transfer the batter to a large, deep container, ensuring it's only filled halfway to allow room for fermentation.
3
Ferment the Batter (8-12 hours)
Whisk the batter with your clean hands for 2-3 minutes. The warmth and natural yeast from your hands aid in the fermentation process.
Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place for 8 to 12 hours, or until it has risen, looks frothy, and has a pleasant sour aroma.
In colder climates, you can place the container inside a turned-off oven with the light on.
4
Prepare for Cooking (5 minutes)
Once fermented, add salt to the batter and stir it gently. Do not overmix, as this will deflate the air pockets.
Check the consistency. If it's too thick, add a tablespoon or two of water to reach a pourable pancake batter consistency, slightly thicker than a regular dosa batter.
5
Cook the Chakuli Pitha (25-30 minutes)
Heat a cast-iron tawa or a non-stick pan over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with about 1/2 teaspoon of oil using a paper towel or a slice of onion.
Pour a 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 pancake about 6-7 inches in diameter. Keep it slightly thick.
Drizzle a little oil around the edges and on top of the pitha.
Cover with a lid and cook for 1.5 to 2 minutes on medium-low heat, until the top surface looks cooked and small pores appear.
Uncover and flip the pitha. Cook the other side for another minute until it's cooked through and has light golden spots.
Remove the pitha from the tawa and repeat the process with the remaining batter, greasing the tawa lightly before each pitha.
6
Serve
Serve hot Chakuli Pitha immediately with traditional Odia accompaniments like Dalma, Ghuguni, or a simple coconut-mustard chutney.
