Biri Chakuli Pitha
A classic Odia breakfast staple, these soft, savory rice and lentil crepes are incredibly light and porous. Similar to a dosa but thicker and spongier, they are perfect with dalma or a spicy ghuguni. Note that this recipe requires overnight soaking and fermentation.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Soak Rice and Dal (6-8 hours)
- b.Rinse the parboiled rice and urad dal separately under cool running water until the water runs clear.
- c.Place them in two separate large bowls.
- d.Add enough water to each bowl to cover the contents by at least 2 inches.
- e.Let them soak for a minimum of 6 hours, or preferably overnight.
- 2
Step 2
- a.Grind the Batter (15 minutes)
- b.Drain the soaking water from the urad dal. Transfer the dal to a wet grinder or a high-speed blender.
- c.Add about 1/2 cup of fresh, cold water and grind to a very smooth, light, and fluffy paste. The consistency should be airy. Transfer this to a large mixing bowl.
- d.Next, drain the rice. Add it to the same grinder jar along with the chopped ginger and green chilies (if using).
- e.Add about 3/4 cup of water and grind to a smooth paste. The rice batter can be slightly granular, which gives a nice texture, but should not be coarse. Add more water, a tablespoon at a time, only if needed to facilitate grinding.
- 3
Step 3
- a.Mix and Ferment (8-12 hours)
- b.Pour the ground rice paste into the bowl containing the urad dal paste.
- c.Add the salt. Using your clean hands, mix the batters together thoroughly for 2-3 minutes in a circular motion. This aerates the batter and aids fermentation.
- d.The final batter should have a smooth, pouring consistency, similar to that of a pancake batter. It should not be too thick or watery.
- e.Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8-12 hours, or overnight. The batter will increase in volume and have a pleasant, tangy aroma.
- 4
Step 4
- a.Cook the Chakuli Pitha (30 minutes)
- b.After fermentation, the batter will be bubbly and risen. Gently stir it once or twice to combine; do not overmix as this will deflate the air pockets.
- c.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.
- d.Lightly grease the tawa with a few drops of oil using a paper towel or half an onion.
- e.Pour one ladleful of batter (about 1/3 cup) onto the center of the hot tawa.
- f.Using the back of the ladle, gently spread the batter in a circular motion to form a round crepe about 6 inches in diameter. It should be thicker than a dosa but thinner than an uttapam.
- g.Drizzle about 1/2 teaspoon of oil around the edges and on top of the pitha.
- h.Cover with a lid and cook on medium-low heat for 1-2 minutes, until the top surface looks cooked and small pores appear.
- i.Flip the pitha and cook the other side for another minute until light golden-brown spots appear. Do not overcook or it will lose its softness.
- j.Remove the pitha from the tawa and repeat the process with the remaining batter, greasing the tawa lightly before each pitha.
- 5
Step 5
- a.Serve Hot
- b.Serve Biri Chakuli Pitha immediately while they are hot and soft.
- c.They pair exceptionally well with traditional Odia side dishes like Dalma, Ghuguni (yellow pea curry), or a simple coconut-mustard chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The 2:1 ratio of rice to dal is crucial for the perfect soft and spongy texture.
- 2For best fermentation in colder climates, place the batter in a preheated (and turned off) oven with the light on.
- 3Do not make the pitha too thin like a dosa. Chakuli is meant to be soft and slightly thick.
- 4Using a well-seasoned cast-iron tawa yields the best flavor and a slightly crisp exterior.
- 5Always cook on medium to medium-low heat to ensure the pitha cooks through without burning before it's done.
- 6Do not add salt before fermentation if you live in a very cold place, as it can slow down the process. Add it just before making the pithas.
Adapt it for your goals.
Spiced Chakuli
Add 1/2 teaspoon of cumin seeds, a pinch of asafoetida (hing), and 2 tablespoons of finely chopped coriander leaves to the batter just before cooking.
Vegetable ChakuliVegetable Chakuli
Mix in 1/4 cup of finely grated carrots, finely chopped onions, or chopped curry leaves into the batter for added flavor and nutrition.
Coconut ChakuliCoconut Chakuli
For a richer flavor, add 3-4 tablespoons of freshly grated coconut to the batter before making the pithas.
Why this is on our healthy list.
Excellent Source of Protein
Urad dal is a rich source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Improves Digestion
The fermentation process breaks down complex starches and proteins, making the pitha easier to digest. It also introduces beneficial probiotics that promote a healthy gut microbiome.
Provides Sustained Energy
The complex carbohydrates from rice provide a steady release of energy, making it an ideal breakfast to keep you energized throughout the morning.
Naturally Gluten-Free
Made from rice and lentils, this dish is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
Yes, it is a healthy and balanced breakfast option. It provides a good mix of carbohydrates from rice for energy and plant-based protein from urad dal. The fermentation process makes it easy to digest and improves nutrient absorption.