Atta Chakuli
A soft, savory pancake from Odisha made with whole wheat flour. This quick and wholesome dish is a beloved breakfast staple, perfect with a side of dalma or ghuguni.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the atta, salt, and jeera (if using).
- c.Gradually add 2.5 cups of water while whisking continuously with a wire whisk to prevent lumps. Ensure you break up any small flour pockets.
- d.Continue adding the remaining water until you achieve a smooth, thin, and pourable batter. The consistency should be similar to that of a crepe batter or thin buttermilk.
- e.Cover the bowl and let the batter rest for at least 15 minutes. This allows the atta to hydrate fully, resulting in softer chakuli.
- 2
Step 2
- a.Heat the Tawa
- b.Place a non-stick tawa or a well-seasoned cast-iron griddle over medium heat. Allow it to heat up properly for about 2-3 minutes.
- c.To check if the tawa is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the tawa is at the right temperature.
- d.Lightly grease the tawa with about 1/4 teaspoon of ghee using a silicone brush or a piece of onion.
- 3
Step 3
- a.Cook the Chakuli
- b.Stir the batter well before making each chakuli, as the flour tends to settle at the bottom.
- c.Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
- d.Working quickly, spread the batter outwards in a circular motion using the back of the ladle to form a thin pancake, about 6-7 inches in diameter.
- e.Drizzle about 1/2 teaspoon of ghee around the edges and a little on top.
- f.Cook for 1-2 minutes on medium heat, or until the top surface looks dry and the edges begin to crisp up and lift from the tawa.
- g.Carefully slide a spatula underneath and flip the chakuli. Cook the other side for another 45-60 seconds until light golden-brown spots appear.
- 4
Step 4
- a.Repeat and Serve
- b.Remove the cooked chakuli from the tawa and place it in a casserole dish or on a plate.
- c.Repeat the process with the remaining batter, lightly greasing the tawa before each chakuli.
- d.Serve Atta Chakuli hot with traditional Odia accompaniments like Dalma, Ghuguni, or Alu Tarkari (potato curry).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It must be thin and flowing to spread easily. If it's too thick, your chakuli will be dense like a pancake.
- 2Always stir the batter right before pouring it onto the tawa to ensure an even consistency.
- 3Maintain a consistent medium heat. If the tawa is too hot, the batter will set before you can spread it. If it's not hot enough, the chakuli will become chewy.
- 4For the best texture, use a well-seasoned cast-iron tawa, although a non-stick pan is easier for beginners.
- 5Don't be tempted to flip the chakuli too early. Wait for the top to lose its wet sheen and the edges to start curling up.
Adapt it for your goals.
Spiced Chakuli
For a savory kick, add 1 finely chopped green chili, 2 tablespoons of finely chopped onion, and 1 tablespoon of chopped cilantro to the batter.
Vegetable ChakuliVegetable Chakuli
Boost the nutritional value by adding 1/4 cup of finely grated carrots, zucchini, or bottle gourd (lauki) to the batter.
Sweet Chakuli (Guda Chakuli)Sweet Chakuli (Guda Chakuli)
For a sweet version, omit the salt and jeera. Instead, mix in 1/2 cup of grated jaggery (guda) and 1/2 teaspoon of fennel seeds (saunf) into the batter. Cook as directed.
Why this is on our healthy list.
Source of Dietary Fiber
Made from whole wheat flour (atta), this dish is rich in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates in whole wheat provide a steady release of energy, making it an excellent breakfast choice to keep you energized and focused throughout the morning.
Rich in B-Vitamins
Whole wheat is a natural source of essential B-vitamins like niacin, thiamine, and folate, which play a crucial role in energy metabolism and overall cellular health.
Frequently asked questions
One serving of two Atta Chakuli (made with ghee as per this recipe) contains approximately 320-350 calories. The exact count can vary based on the amount of ghee or oil used for cooking.