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 fiery and aromatic crab curry from Odisha, where fresh crabs are simmered in a rich, spicy masala of onions, tomatoes, and traditional spices. This coastal delicacy is a true seafood lover's dream, best enjoyed with hot steamed rice.
Soft Chakuli Pitha with aromatic, perfectly spiced Kankada Kassa – a protein-packed, soul-satisfying delight!
This odia dish is perfect for breakfast or lunch. With 786.51 calories and 57.010000000000005g 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.
517cal
50gprotein
32gcarbs
21gfat
Ingredients
1 kg Crab (Cleaned and cut into large pieces)
2 medium Potato (Peeled and cut into large cubes)
2 large Onion (Finely chopped)
2 medium Tomato (Pureed)
2 tbsp Ginger Garlic Paste
3 pcs Green Chilli (Slit lengthwise)
5 tbsp Mustard Oil
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom
4 pcs Cloves
1 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to taste)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1.5 cup Hot Water (As needed for gravy)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Crab and Potatoes
In a mixing bowl, combine the cleaned crab pieces with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt. Mix well and set aside to marinate for 15-20 minutes.
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot, add the potato cubes.
Fry the potatoes, stirring occasionally, for 5-7 minutes until they are golden brown and lightly crisp on the outside. Remove with a slotted spoon and set aside.
2
Build the Masala Base
In the same pan, add the remaining 3 tablespoons of mustard oil. Heat until it just begins to smoke, then reduce the heat to medium-low.
Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the finely chopped onions and a pinch of salt. Sauté patiently for 10-12 minutes, until the onions turn a deep golden brown. This step is crucial for the rich 'kassa' flavor.
Add the ginger-garlic paste and cook for 2 minutes, stirring continuously, until the raw smell disappears.
Add the tomato puree and slit green chillies to the pan. Cook for 5-6 minutes until the tomatoes break down and the mixture thickens.
Stir in the remaining 1/2 teaspoon of turmeric powder, red chilli powder, cumin powder, and coriander powder.
Continue to cook the masala on low heat for 7-8 minutes, stirring frequently. The masala is ready when it darkens in color and oil begins to separate from the sides.
4
Sauté the Crab and Potatoes
Add the marinated crab pieces and the fried potatoes to the cooked masala.
Gently toss everything together, ensuring the crab and potatoes are thoroughly coated with the masala. Be careful not to break the crab pieces.
Sauté for 5-7 minutes, allowing the crab to absorb the aromatic flavors of the spices.
5
Simmer the Curry
Pour in 1.5 cups of hot water. Add the remaining salt and the optional sugar. Stir gently to combine.
Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan with a lid.
Let the curry simmer for 15-20 minutes, or until the crab is fully cooked (the shells will turn bright orange-red), the potatoes are tender, and the gravy has thickened to your desired consistency.
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Kankada Kassa rest for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice.
