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A delicious Odia specialty where soft, fermented rice and lentil pancakes (chakuli) are topped with a savory, spiced minced meat (keema) masala. A perfect non-vegetarian breakfast or brunch that's both hearty and flavorful. Note: This recipe requires overnight fermentation for the batter.
For 4 servings
Prepare and Ferment the Chakuli Batter (14-18 hours passive time)
Cook the Keema Masala (25-30 minutes)
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A delicious Odia specialty where soft, fermented rice and lentil pancakes (chakuli) are topped with a savory, spiced minced meat (keema) masala. A perfect non-vegetarian breakfast or brunch that's both hearty and flavorful. Note: This recipe requires overnight fermentation for the batter.
This odia recipe takes 70 minutes to prepare and yields 4 servings. At 757.11 calories per serving with 31.67g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Assemble the Keema Chakuli (10-15 minutes)
Garnish and Serve
Replace the minced mutton with crumbled paneer (paneer bhurji), minced mushrooms, or a soya granule masala for a delicious vegetarian version.
Minced chicken or turkey can be used instead of mutton. Adjust the cooking time accordingly as they cook faster.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the keema masala for extra heat.
Finely chopped carrots, peas, or bell peppers can be added to the keema masala for extra nutrition and texture.
Combining minced mutton and urad dal provides a high-quality protein punch, essential for muscle repair, growth, and overall body function.
The fermentation process of the rice and lentil batter increases the bioavailability of nutrients and introduces probiotics, which support a healthy digestive system.
The complex carbohydrates from rice and lentils provide a steady supply of energy, making this a hearty and satisfying meal that keeps you full for longer.
One serving of Keema Chakuli (2 pieces) contains approximately 480-550 calories, depending on the type of meat and amount of oil used. It's a substantial and energy-dense meal.
Keema Chakuli can be part of a balanced diet. It's a good source of protein from mutton and lentils, and carbohydrates for energy. The fermented batter is beneficial for gut health. However, it can be high in calories and fat, so portion control is key.
Poor fermentation can be due to cold temperatures, inactive yeast in the dal, or using iodized salt initially. Try placing the batter in a warmer spot. If it still doesn't rise, you can add a pinch of baking soda to the batter just before making the chakulis to make them softer, though the flavor won't be the same.
Yes, absolutely. Minced chicken is a great substitute. It will cook faster than mutton, so reduce the cooking time for the masala to about 10-12 minutes after adding the chicken.
It's best to store the cooked keema masala and the chakuli batter separately in airtight containers in the refrigerator. The keema stays fresh for 2-3 days, and the batter for up to 2 days. Reheat the keema and make fresh chakulis when ready to eat.
Urad dal is essential for the classic texture and fermentation of chakuli. While you can experiment, substituting it completely will significantly change the taste and softness of the final dish.