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A soft, savory rice and lentil pancake from Odisha. This traditional breakfast staple is slightly thicker and softer than a dosa, pairing perfectly with dalma or ghuguni. Note: This recipe requires 6-8 hours of soaking and 8-12 hours of fermentation time.
For 4 servings
Soak Rice and Lentils (6-8 hours)
Grind the Batter (15-20 minutes)
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A soft, savory rice and lentil pancake from Odisha. This traditional breakfast staple is slightly thicker and softer than a dosa, pairing perfectly with dalma or ghuguni. Note: This recipe requires 6-8 hours of soaking and 8-12 hours of fermentation time.
This odia recipe takes 50 minutes to prepare and yields 4 servings. At 269.22 calories per serving with 7.38g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Ferment the Batter (8-12 hours)
Prepare for Cooking (5 minutes)
Cook the Chakuli Pitha (25-30 minutes)
Serve
For a thinner, slightly crispier version called 'Saru Chakuli', add a little more water to the batter and spread it thinner on the tawa. You can also add 1/4 cup of grated coconut and 1/2 tsp of crushed black pepper to the batter.
Mix in finely chopped onions, green chilies, grated carrots, and fresh cilantro into the batter before cooking for a savory, uttapam-style pitha.
For a sweet version, mix grated jaggery or sugar and grated coconut into the batter. This is often prepared during festivals.
The combination of rice and urad dal provides a complete protein profile with all essential amino acids, making it an excellent plant-based protein source for muscle repair and growth.
The fermentation process breaks down complex starches and proteins into simpler forms. It also introduces probiotics, which improve gut health and make the pitha very easy to digest.
Made from rice, Chakuli Pitha is rich in complex carbohydrates that provide a steady release of energy, keeping you full and active for longer periods.
This recipe is made entirely from rice and lentils, making it a safe and delicious option for individuals with gluten intolerance or celiac disease.
Chakuli Pitha is an Odia specialty, while Dosa is from South India. The main differences are in texture and thickness. Chakuli Pitha is typically thicker, softer, and spongier than a Dosa, which is usually thin and crispy. The rice-to-dal ratio can also differ, with Chakuli often having a higher proportion of rice.
The key to soft pithas lies in three things: proper soaking, good grinding (especially making the dal fluffy), and successful fermentation. Ensure the batter is well-aerated and has risen before you cook. Also, cooking on medium-low heat with a lid helps steam the pitha, making it soft.
Yes, Chakuli Pitha is a healthy and balanced dish. It's a good source of protein from lentils and complex carbohydrates from rice. The fermentation process makes it easy to digest and increases the bioavailability of nutrients. It is naturally gluten-free and low in fat.
One medium-sized Chakuli Pitha (approximately 95g) contains about 140-160 calories. The exact number can vary based on the size and the amount of oil used for cooking.
While traditional Chakuli Pitha relies on fermentation for its characteristic flavor and texture, you can make a quick version. Add 1/2 teaspoon of Eno fruit salt or 1/4 teaspoon of baking soda to the unfermented batter just before cooking to get a similar soft texture, though the taste will be different.