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 wholesome and comforting vegetable stew from Odisha, lightly spiced and finished with a splash of milk. This healthy dish is packed with mixed vegetables and is perfect with hot rice or rotis.
Fluffy Chakuli Pitha with aromatic, gut-friendly Santula - a homestyle breakfast that's perfectly spiced!
This odia dish is perfect for breakfast. With 455.39 calories and 11.52g of protein per serving, it's a high-fiber option 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.
186cal
4gprotein
26gcarbs
8gfat
Ingredients
1 cup Raw Papaya (Peeled and cubed)
1 medium Potato (Peeled and cubed)
1 small Brinjal (Cubed)
0.5 cup French Beans (Chopped into 1-inch pieces)
0.5 cup Pumpkin (Peeled and cubed)
1 inch Ginger (Grated)
4 clove Garlic (Lightly crushed)
2 piece Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 cup Water
0.5 cup Milk (Full-fat preferred)
2 tbsp Ghee
1 tsp Panch Phoron
2 piece Dried Red Chilli
1 small Onion (Finely chopped)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Boil the Vegetables
In a medium-sized pot or pressure cooker, combine the cubed raw papaya, potato, brinjal, french beans, and pumpkin.
Add the grated ginger, crushed garlic, slit green chillies, turmeric powder, and salt.
Pour in 2 cups of water. Stir everything to combine.
Cover the pot and bring to a boil. Cook on medium heat for 15-18 minutes, or until all vegetables are fork-tender. If using a pressure cooker, cook for 2 whistles.
2
Thicken and Add Milk
Once the vegetables are soft, use the back of a ladle to gently mash a few pieces of potato and pumpkin against the side of the pot. This will naturally thicken the stew.
Reduce the heat to low, pour in the milk, and stir gently. Let it simmer for 2-3 minutes. Do not let it come to a rolling boil after adding milk.
Turn off the heat and cover the pot.
3
Prepare the Tempering (Chhunka)
Heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the panch phoron and dried red chillies. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until it turns golden brown.
4
Combine and Serve
Immediately pour the hot tempering over the boiled vegetable stew. You will hear a satisfying sizzle.
Gently stir to incorporate the tempering throughout the stew.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld.
