Chakuli Pitha
Odisha's soft fermented rice-and-lentil pancake, cooked to a tender crumb with a faintly sour tang. A humble, satisfying everyday breakfast.
35 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Richness
Method
- 1Rinse the raw rice and urad dal, then soak both together for at least four hours.
- 2Soak the poha separately until soft.
- 3Drain and grind the rice, dal and poha to a smooth, thick batter with a little water.
- 4Cover and ferment overnight in a warm place until it rises and smells tangy.
- 5Stir in the salt and loosen with a splash of water to a thick pouring batter.
- 6Heat a tawa on medium and grease it lightly with oil.
- 7Pour a ladle of batter and spread it into a thick round with a gentle swirl.
- 8Drizzle a little oil around the edge.
- 9Cover and cook until the base is light golden and the top sets soft.
- 10Flip and cook the other side briefly until just done.
- 11Serve warm with ghuguni, dalma or coconut chutney.
Frequently asked
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Chakuli Pitha is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
