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.
Prep20 min
Cook30 min
Soak360 min
Ferment600 min
Servings4
Serving size: 2 pieces
269cal
7gprotein
29gcarbs
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.
A classic Bengali comfort food, this light and soupy egg curry features hard-boiled eggs and tender potatoes simmered in a fragrant, spiced tomato-onion gravy. Perfect with steamed rice for a wholesome meal.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(2 eggs and a portion of potato curry)
Homestyle chakuli pitha with aromatic, protein-packed Dimer Jhol. A comforting, flavourful meal!
This odia dish is perfect for lunch. With 667.99 calories and 24g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
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.
399cal
17gprotein
30gcarbs
24gfat
Ingredients
8 pc Egg (hard-boiled and peeled)
2 medium Potato (boiled, peeled, and halved)
4 tbsp Mustard Oil
2 medium Onion (finely chopped)
2 medium Tomato (pureed)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 pc Green Chili (slit lengthwise)
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pc Green Cardamom (lightly crushed)
2 pc Clove
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder (plus a pinch for frying)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1.5 tsp Salt (or to taste)
0.5 tsp Sugar
2 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Eggs and Potatoes
Gently prick the hard-boiled eggs all over with a fork or toothpick. This prevents them from bursting and helps them absorb flavor.
Heat 2 tbsp of mustard oil in a kadai or pan over medium heat. Once hot, add the boiled potato halves and eggs.
Sprinkle a pinch of turmeric powder and salt over them.
Shallow fry for 3-4 minutes, turning gently, until a light golden-brown crust forms. Remove from the pan and set aside.
2
Temper the Spices (Phoron)
In the same pan, add the remaining 2 tbsp of mustard oil. Heat it until it's very hot and slightly smoking to mellow its pungent flavor.
Reduce the heat to low. Add the bay leaf, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds.
Sauté for about 30-40 seconds until the spices release their aroma and the cumin seeds splutter.
3
Build the Gravy Base
Add the finely chopped onions to the pan. Sauté on medium heat for 6-8 minutes until they become soft and golden brown.
Add the ginger and garlic paste along with the slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
Add the tomato puree. Stir in the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder.
Cook this masala mixture (koshano) on low-medium heat for 7-9 minutes, stirring frequently. Continue until the masala thickens and you see oil separating from the sides.
4
Simmer the Curry
Pour in 2 cups of hot water. Using hot water helps maintain the cooking temperature and improves the flavor.
Add salt and sugar, stirring well to dissolve everything into the gravy.
Bring the gravy to a rolling boil over high heat.
Carefully slide the fried eggs and potatoes into the boiling gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the eggs and potatoes to soak up the flavors of the jhol.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder and freshly chopped coriander leaves over the curry.
Gently stir, then cover the pan and let it rest for at least 5 minutes. This step is crucial for the flavors to meld together.
Serve the Dimer Jhol hot with a side of steamed white rice.
