Soru Chakuli Pitha with Anda Tarkari

Grind the Batter (15 minutes)

• Drain the soaking water completely.
• Transfer the soaked ingredients to a high-speed blender or wet grinder.
• Add 1 cup of fresh water and start grinding. Gradually add up to another cup of water as needed to form a smooth, flowing batter. The batter should be fine and completely smooth.
• Pour the batter into a large, deep bowl, ensuring there is enough space for it to rise during fermentation.

Ferment the Batter (8-12 hours)

• Whisk the batter with your clean hands for 2-3 minutes. This helps incorporate air and aids in fermentation.
• Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot.
• Allow the batter to ferment for 8 to 12 hours, or until it has visibly increased in volume, looks frothy, and has a pleasant, tangy aroma.

Prepare and Cook the Pitha (25 minutes)

• After fermentation, gently stir the batter. Do not overmix.
• Add salt and about 1 cup of water, mixing gently until combined. The final consistency should be thin and pourable, similar to buttermilk or heavy cream, much thinner than a standard dosa batter.
• Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Lightly grease the tawa with a few drops of oil using a paper towel or a halved onion.
• Pour one ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
• Immediately tilt and rotate the pan to spread the batter into a thin, round crepe. Do not use the back of the ladle to spread.
• Cover the tawa with a lid and cook on medium-low heat for 1.5 to 2 minutes. You will see many small pores (jaali) forming on the surface.
• The pitha is cooked when the top surface is set and no longer looks wet. It is traditionally cooked only on one side and not flipped.
• Gently fold the pitha in half and transfer it to a plate.
• Repeat the process for the remaining batter, greasing the tawa lightly before each pitha.

Serve

• Serve Soru Chakuli Pitha immediately while hot and soft.
• It pairs wonderfully with traditional Odia side dishes like Dalma, Ghuguni (chickpea curry), or Alu Bhaja (potato fry).

Add Spices and Create the Gravy

• Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Stir well and cook for 30-45 seconds until the spices are fragrant.
• Slowly pour in 1.5 cups of hot water, stirring continuously to avoid lumps. Bring the gravy to a gentle boil.
• Once boiling, reduce the heat to low, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld together.

Finish and Garnish the Curry

• Gently slide the prepared hard-boiled eggs into the simmering gravy.
• Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, followed by the garam masala.
• Stir gently to combine. Cover and simmer for another 2-3 minutes, allowing the eggs to soak up the flavors.
• Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving for the best taste.