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: 1 serving
450cal
11gprotein
68gcarbs
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 chicken curry from Odisha, slow-cooked with a blend of spices until the meat is tender and the gravy is thick and rich. This rustic dish, known for its deep flavors, is a true taste of Odia home cooking.
Homestyle chakuli pitha alongside a rich, aromatic chicken curry. A truly soul-satisfying meal!
This odia dish is perfect for breakfast. With 1003.69 calories and 51.25g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
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.
553cal
40gprotein
36gcarbs
29gfat
Ingredients
750 g Chicken (Bone-in, curry cut)
350 g Potatoes (Peeled and quartered)
450 g Onion (Finely chopped)
250 g Tomatoes (Pureed)
2 tbsp Ginger-Garlic Paste
3 pcs Green Chilies (Slit lengthwise)
4 tbsp Mustard Oil
2 pcs Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom
4 pcs Cloves
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (Adjust to taste)
1.5 cup Hot Water
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tbsp of mustard oil.
Using your hands, mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and set aside to marinate for at least 20 minutes at room temperature.
2
Fry Potatoes and Temper Spices
Heat the remaining 3 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes its pungent raw smell.
Carefully add the quartered potatoes and fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until they become fragrant.
3
Build the Masala Base
Add the finely chopped onions to the pan. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the curry's rich color and flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
Stir in the tomato puree, followed by the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, coriander powder, cumin powder, and 1 tsp salt.
Cook this masala on medium-low heat for 8-10 minutes, stirring occasionally. The masala is ready when it darkens in color and oil begins to separate at the edges.
4
Perform the 'Kassa' (Slow Sauté)
Add the marinated chicken pieces to the pan with the cooked masala.
Increase the heat to high and sauté for 5-7 minutes, stirring continuously to sear the chicken and coat it well with the spices.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 15-20 minutes. Stir every 5 minutes to prevent sticking. The chicken will release its own juices, intensifying the flavor.
5
Simmer and Finish the Curry
Add the fried potatoes back into the pan with the chicken.
Pour in 1.5 cups of hot water and stir everything together. Scrape the bottom of the pan to release any flavorful bits.
Bring the curry to a boil, then reduce the heat to low. Cover and let it simmer for another 10-15 minutes, or until the chicken is cooked through and tender, and the gravy has reached your desired thickness.
Turn off the heat and stir in the garam masala powder. This adds a final layer of aroma.
6
Garnish and Serve
Garnish the Kukuda Kassa with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully.
