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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
Soak Rice and Dal (6-8 hours)
Grind the Batter (15 minutes)
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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.
This odia recipe takes 50 minutes to prepare and yields 4 servings. At 277.31 calories per serving with 10.33g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Mix and Ferment (8-12 hours)
Cook the Chakuli Pitha (30 minutes)
Serve Hot
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.
Mix in 1/4 cup of finely grated carrots, finely chopped onions, or chopped curry leaves into the batter for added flavor and nutrition.
For a richer flavor, add 3-4 tablespoons of freshly grated coconut to the batter before making the pithas.
Urad dal is a rich source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
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.
The complex carbohydrates from rice provide a steady release of energy, making it an ideal breakfast to keep you energized throughout the morning.
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.
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.
One serving, which consists of two pithas, contains approximately 280-320 calories. The exact count can vary based on the amount of oil used for cooking and the size of the pithas.
The most common reasons for poor fermentation are cold temperatures or old dal. Ensure your kitchen is warm (around 75-85°F or 24-29°C). If it's cold, place the batter in a turned-off oven with the light on. Also, make sure your urad dal is not too old, as its natural yeast content decreases over time.
While both are fermented rice and lentil crepes, Chakuli Pitha is thicker, softer, and spongier than a typical dosa, which is larger, thinner, and crispier. The ratio of rice to dal is also different, contributing to the textural contrast.
Yes, you can use regular raw rice (like Sona Masoori), but the texture will be slightly different. Parboiled rice (Ukuda Chaula) is traditional and yields a much softer and fluffier pitha.
Leftover batter can be stored in an airtight container in the refrigerator for up to 3 days. Cooked pithas can be stored in a covered container for a day, but they are best enjoyed fresh. Reheat them on a tawa before serving.