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Discover the charm of this traditional Odia breakfast. Soru Chakuli Pitha are soft, thin, and porous savory crepes made from a fermented rice and lentil batter, perfect with dalma or ghuguni. This recipe requires overnight soaking and fermentation.
For 4 servings
Soak the Rice and Dal (6-8 hours)
Grind the Batter (15 minutes)
Ferment the Batter (8-12 hours)
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Discover the charm of this traditional Odia breakfast. Soru Chakuli Pitha are soft, thin, and porous savory crepes made from a fermented rice and lentil batter, perfect with dalma or ghuguni. This recipe requires overnight soaking and fermentation.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 219.62 calories per serving with 6.93g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Prepare and Cook the Pitha (25 minutes)
Serve
For a sweet variation, add 1/4 cup of freshly grated coconut and 2 tablespoons of jaggery or sugar to the final batter before cooking. This is often served as a snack or dessert.
Add 1/2 teaspoon of crushed black pepper and 1/2 teaspoon of finely grated ginger to the batter for a savory, spiced flavor.
The fermentation process introduces beneficial probiotics, which support a healthy gut microbiome and improve digestion.
Provides a good mix of complex carbohydrates from rice for sustained energy and plant-based protein from urad dal for muscle repair and growth.
Fermentation breaks down the complex starches and proteins in the grains, making the pitha light on the stomach and easy to digest.
Made from rice and lentils, this dish is naturally gluten-free, making it a suitable option for individuals with gluten sensitivity or celiac disease.
The lack of pores is usually due to two reasons: either the batter was not fermented properly, or its consistency was too thick. Ensure the batter is well-fermented (risen and tangy) and thin it down to a flowing, buttermilk-like consistency.
Soru Chakuli Pitha has a much thinner batter, is softer and more porous than a typical crispy dosa. It is also cooked only on one side without flipping and is not spread with a ladle but by tilting the pan.
Yes, it is a healthy breakfast option. The combination of rice and dal provides a good balance of carbohydrates and plant-based protein. The fermentation process makes it easy to digest and beneficial for gut health.
One serving, which consists of two pithas, contains approximately 185-200 calories. This makes it a relatively light and nutritious meal, though the final calorie count depends on the amount of oil used and the side dishes served.
Leftover batter can be refrigerated in an airtight container for up to 2 days. It may become thicker, so you might need to add a little water before use. Cooked pithas are best eaten fresh but can be stored in a covered container for a day and reheated by steaming them briefly.