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 classic Odia fish curry where tender fish pieces are simmered in a pungent and tangy mustard-garlic gravy. This authentic dish from Odisha is a delightful explosion of flavors, best enjoyed with steamed rice.
Soft chakuli pitha with a tangy, aromatic mustard fish curry. A truly soul-satisfying combo!
This odia dish is perfect for breakfast. With 846.62 calories and 42.24g of protein per serving, it's a muscle-gain option 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.
396cal
31gprotein
12gcarbs
26gfat
Ingredients
600 g Rohu Fish (Cut into 1-inch thick steaks. Catla fish can also be used.)
0.33 cup Mustard Oil (Essential for the authentic flavor.)
1 tsp Turmeric Powder (Divided use: 0.5 tsp for marinade, 0.5 tsp for gravy.)
1.5 tsp Salt (Adjust to taste. Divided use.)
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
1 tsp Cumin Seeds (For the besara paste.)
6 cloves Garlic (Peeled.)
3 pcs Green Chili (Adjust according to spice preference.)
1 tsp Panch Phoron (A five-spice blend of mustard, cumin, fenugreek, nigella, and fennel seeds.)
2 pcs Dried Red Chili (Broken in half.)
1 pcs Onion (Medium-sized, finely chopped.)
1 pcs Tomato (Medium-sized, chopped.)
2 pcs Ambula (Dried green mango. If unavailable, use 1 tbsp tamarind paste.)
1.5 cup Water (Use warm water for best results.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Marinate the Fish
Thoroughly clean the fish steaks and pat them completely dry with a paper towel.
In a mixing bowl, gently rub the fish pieces with 0.5 tsp of salt and 0.5 tsp of turmeric powder, ensuring an even coating.
Set aside to marinate for 15 minutes.
2
Prepare the Besara (Mustard) Paste
In a grinder jar, combine the black mustard seeds, yellow mustard seeds, cumin seeds, garlic cloves, and green chilies.
Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to facilitate grinding, but keep the paste thick.
Set the prepared besara paste aside.
3
Shallow Fry the Fish
Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes the raw pungency of the oil.
Carefully slide the marinated fish steaks into the hot oil. Do not overcrowd the pan; fry in two batches if necessary.
Fry for about 3-4 minutes on each side until they are golden brown and crisp.
Remove the fried fish with a slotted spoon and place them on a plate.
4
Prepare the Gravy Base
In the same pan with the remaining oil, reduce the heat to medium. Add the panch phoron and dried red chilies.
Allow the spices to splutter for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the chopped tomato, the remaining 0.5 tsp of turmeric powder, and cook for another 4-5 minutes until the tomatoes turn soft and mushy, and oil begins to separate from the masala.
5
Cook the Mustard Paste and Simmer
Reduce the heat to low. Add the prepared besara paste to the pan. Stir continuously and cook for just 2-3 minutes. It is crucial not to overcook the paste, as it will turn bitter.
Once the raw smell of the mustard disappears, pour in 1.5 cups of warm water.
Add the remaining 1 tsp of salt and the ambula pieces. Stir well to combine.
Bring the gravy to a gentle simmer over medium heat.
6
Finish the Curry
Gently place the fried fish pieces into the simmering gravy, ensuring they are submerged.
Cover the pan and let the curry cook on low heat for 5-7 minutes. This allows the fish to absorb the rich flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving. This helps the flavors to meld together beautifully. Serve hot with steamed rice.
