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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.
Prepare the Batter
Heat the Tawa
Cook the Chakuli
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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.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 322.75 calories per serving with 8.11g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Repeat and Serve
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.
Boost the nutritional value by adding 1/4 cup of finely grated carrots, zucchini, or bottle gourd (lauki) to the batter.
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.
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.
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.
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.
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.
Yes, Atta Chakuli is a healthy breakfast option. It is made from whole wheat flour (atta), which is a great source of dietary fiber, complex carbohydrates, and B-vitamins. Cooking with minimal ghee or oil keeps it low in fat.
The batter should be thin, smooth, and easily pourable, much thinner than a typical pancake batter. A good reference is the consistency of heavy cream or thin buttermilk. It should spread effortlessly on the hot tawa.
Sticking usually happens for three reasons: the tawa is not hot enough, it's not greased properly, or the batter is too thick. Ensure your tawa is on a steady medium heat and lightly greased before pouring the batter.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Before using, let it sit at room temperature for 15-20 minutes and whisk it very well, as the flour will have settled.
Traditionally, it's served with classic Odia dishes like Dalma (lentils with vegetables), Ghuguni (yellow pea curry), or a simple potato curry (Alu Bhaja/Tarkari). It also pairs wonderfully with coconut chutney or a spicy pickle.