Chakuli Pitha with Bengali Mutton Kassa

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.

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.

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.

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.

Serve

• Serve hot Chakuli Pitha immediately with traditional Odia accompaniments like Dalma, Ghuguni, or a simple coconut-mustard chutney.

Cook the mutton (Koshano process)

• Lower the heat and add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Stir for 30 seconds.
• Add the marinated mutton to the pan. Increase the heat to medium-high and begin the 'koshano' (slow sautéing) process.
• Sauté the mutton for 20-25 minutes, stirring continuously. The mutton will release its juices; continue cooking until the liquid evaporates and oil begins to separate from the masala.
• Stir in the tomato puree and slit green chilies. Continue to cook for another 8-10 minutes until the oil separates again.

Slow cook to finish

• Return the fried potatoes to the pan and add the remaining 0.5 tsp of salt.
• Pour in 2 cups of hot water and stir everything together. Bring the curry to a boil.
• Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 70-80 minutes, or until the mutton is fork-tender.
• Check and stir every 15 minutes to prevent it from sticking to the bottom. Add more hot water if the gravy becomes too thick.

Garnish and serve

• Once the mutton is cooked, stir in the garam masala powder and ghee.
• Turn off the heat, cover the pan, and let it rest for 10 minutes for the flavors to meld.
• Garnish with freshly chopped coriander leaves and serve hot.